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Updated Chicken Marbella


5 tablespoons extra-virgin olive oil,


1/4 cup white wine vinegar

3 tablespoons drained capers

1 tsp dried oregano

1 tablespoon honey

3/4 teaspoon kosher salt, divided

8 bone-in, skin-on chicken thighs

(about 3 lb.), skin removed

3/4 teaspoon black pepper, divided

16 medium garlic cloves, peeled

1 cup dry white wine

2 bay leaves

24 pitted olives

1 cup dried pitted prunes

1 small orange or Meyer lemon,

unpeeled, cut into 1/2-inch slices


Chicken Marbella is one of my favorite

chicken dishes – the original recipe has a

lot of sugar and a million ingredients and

steps. This is a lightened up version that

still packs the same flavor. The nice thing

about cooking in a dutch oven pan is that

they really retain heat and you can bring it

straight to the table.

Preheat oven to 350°F. Whisk together

1/4 cup oil, vinegar, capers, oregano,

honey, and 1/4 teaspoon salt; set aside.

Heat remaining 1 tablespoon oil in a

Dutch oven over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and

remaining 1/2 teaspoon salt. Working in batches if necessary, add chicken to pan,

meaty side down, and cook until well browned, 6 to 7 minutes. Remove chicken;

set aside. Add garlic to drippings in pan; cook, stirring often, until lightly browned

and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by

half, about 4 minutes. Stir in olives and plums. Nestle chicken into mixture; pour

vinegar mixture over chicken. Tuck citrus slices into mixture. Cover and bake at

350°F 40 minutes. Uncover and bake until liquid is thick and glossy, 10 to 15

minutes. Discard bay leaves; sprinkle with remaining 1/4 teaspoon pepper.