Try this Weeknight Chicken Marbella recipe, or contribute your own.
Suggest a better descriptionSource: New York Times
Step 1
Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
Step 2
Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and ½ teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
Step 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.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 413 | ||
Calories from Fat: 211 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 118.4mg | 36 % | |
Sodium 368.5mg | 13 % | |
Potassium 419.7mg | 11 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 20.4g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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