This is my take on a the classic Chicken Marbella from “The Silver Palate Cookbook". Chicken with garlic, olives, prunes, capers, honey, wine, potatoes and feta make an easy and delicious one pan dinner!
Ingredients
- 1 whole chicken cut into 8 pieces (8 bone-in thighs)
- 8 baby potatoes, sliced in half
- 1/4 cup Koroneiki Greek Olive Oil (or any varietal)
- 1/4 cup sherry vinegar
- 1/2 cup prunes, pitted
- 1/2 cup green olives, pitted
- 1/2 cup kalamata olives, pitted
- 4 cloves garlic, minced
- 2 teaspoons greek oregano
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon honey
- 1/2 cup white wine
- 1/2 cup feta, crumbled
- 1/4 cup parsley, chopped
Instructions
- Mix the olive oil, sherry vinegar, prunes, olives, garlic, oregano, salt, pepper, and bay leaves together. Add the chicken to a large food storage bag and pour the marinade over. Mix around to cover the chicken and marinade in the refrigerator for 2 hours or up to overnight.
- Heat the oven to 375 degrees.
- Add a drizzle of olive oil to a large oven-proof skillet and brush to coat the bottom. Place the potatoes flesh side down on the skillet. Top with the chicken and marinade. Add the wine and drizzle the top with honey.
- Roast for about 45 minutes until the chicken is cooked through. Top with feta and parsley.
Takes 1 hour (plus marinating time)
Serves 4-6
