Marbella Chicken

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      Marbella Chicken

      Kosher salt and freshly ground black pepper
      6 chicken thighs, skinless and boneless
      3 garlic cloves, minced
      1/4 cup red wine vinegar
      2 tbs brine from the olives
      1/2 cup dry white wine
      1 tbs of soft brown sugar
      1/2 cup green olives in brine, pitted
      1 cup prunes, pitted
      1/3 cup of capers
      2 tbs extra virgin olive oil

      Sprinkle the Kosher salt and a few good grinds of black pepper onto chopping board and spread. Press the chicken thighs, skin-side surface down into the salt and pepper then roll each thigh tight and place in a bowl.

      In another small bowl mix the garlic, vinegar, brine, wine and sugar and lightly whisk. Add the olives, prunes and capers, stir, then pour everything over the chicken thighs. Cover the dish tightly with plastic or and place into the fridge to marinate overnight.

      Preheat the oven to 350°.

      When ready to cook, lift the thighs from the dish and pat dry with kitchen paper. Heat the oil in a frying pan until hot but not smoking. Add the thighs and sear all over until the thighs are golden brown and slightly crisp on the skin-side surface.

      Pack the browned thighs into shallow ovenproof baking then pour over the marinade, olives, prunes, and capers. Bake in the center of the preheated oven for 45 min basting the chicken with the marinade from time to time. The marinade will reduce, and the chicken will turn dark golden and slightly caramelized.

      Serve while piping hot with extra olives and capers on the side and rice, or a mixture of rice and quinoa, or pasta. The Marbella Chicken also works well with creamy mashed potatoes.  Serves 4

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