Chicken Marbecca
Chicken Marbecca
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
It's really Chicken Marbella, but I made it better and easier, so I get to name it after me.
Ingredients
- 8 bone-in chicken thighs
- about 2 cups of chicken stock
- a shallot, roughly chopped
- 6 or so cloves of garlic, roughly chopped
- about a tbsp of red wine vinegar
- about 2 tbsp of brown sugar
- a dozen or more dried apricots (the darker kind preferred), pitted dates or prunes
- a container of pitted castelvetrano olives
- two spoonfulls of capers with their juices
- herbs de provence
Directions
- Heat a large skillet or cast-iron pan over medium-high heat with a light coating of oil. Season the chicken thighs with salt and pepper and place them skin-side down in the pan, seasoning the other side, then cook undisturbed for about 7 minutes until the skin is deeply browned and releases easily from the pan. Flip and cook about 3 minutes more, then transfer to a plate. Pour off all but about 1 tablespoon of fat, add the garlic and shallot, give a quick stir and cook about a minute. Deglaze the pan with the red wine vinegar, scraping up the browned bits as it sizzles and reduces, then add the chicken stock and brown sugar and bring to a simmer. Return the chicken skin-side up, scatter the dried fruit, capers, and olives around the pan, sprinkle chicken with herbs de Provence, and simmer gently for about 12 minutes until the chicken is cooked through. Serve with rice, fresh bread, or anything good for soaking up the sauce.
- This is great for make-ahead. Just do everything, take off heat and loosely cover. When you're ready to eat, uncover and bring back to simmer for a couple minutes so everything is warmed-through.