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Weeknight Chicken Marbella

Howard's Weeknight Chicken Marbella

Course Main Course


  • 1 tbsp extra-virgin olive oil
  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground paper
  • 5 garlic cloves, thinly sliced
  • 1/2 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/4 cup drained capers, plus 1 tablespoon caper brine
  • 3 fresh or dried bay leaves
  • 2 tbsp fresh oregano
  • 2 tbsp dark brown sugar
  • 1/4 cup red wine vinegar
  • 1 cup dry white wine


  1. Heat olive oil in a large skillet on high heat about 2 minutes. Add chicken, skin side down, cover, and cook until golden brown, about 10 minutes. Flip chicken, cover again, and cook until golden brown on the second side, about 5 minutes. Add garlic and cook stirring one minute.

  2. Arrange prunes, olives and capers, brine, bay leaves, and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt, 1/2 teaspoon pepper. Pour vinegar and wine over top and bring to a boil. Reduce to low and cover and simmer until is cooked through 15 to 20 minutes.

  3. Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally until reduced and slightly thickened about 5 minutes. Spoon pan sauce over chicken and serve.