Braised Chicken with Olives, Capers and Prunes
This Braised Chicken with Olives, Capers and Prunes a lighter version of chicken marbella will become a family favorite!
Servings 4
Calories 636kcal
Ingredients
- 5 tablespoons extra virgin olive oil
- ¼ cup white wine vinegar
- 3 tablespoons capers drained
- 1 tablespoon fresh oregano chopped
- 1 tablespoon honey
- 8 bone-in thighs or 4 whole leg quarters, skin removed
- ¾ teaspoon black pepper
- 8 cloves garlic peeled
- 1 cup dry white wine
- 2 bay leaves
- 24 Castelvetrano olives pitted
- 1 cup prunes
- 1 orange cut into ½ inch slices
Instructions
- Preheat oven to 350.
- In a small bowl, whisk together ¼ cup of the olive oil, vinegar, capers, oregano, honey and ¼ teaspoon salt. Set aside.
- Heat 1 tablespoon olive oil in a Dutch oven or braising pan over medium-high heat. Sprinkle the chicken with salt and pepper. Cook chicken meaty side down for about 6-7 minutes or until well browned. Don't crowd the pan, work in batches if you need to. Remove the chicken and set aside.
- Add the garlic to the pan and cook, stirring, for about 2 minutes until browned.
- Add the wine and bay leaves and cook until reduced by half, about 4 minutes.
- Stir in the olives and the prunes and nestle the chicken back into the pan. Pour the vinegar mixture over the top and tuck in the orange slices.
- Cover and bake for 40 minutes (45 if using whole chicken legs.) Uncover and bake for 10-15 minutes. Remove the bay leaf, sprinkle with fresh ground black pepper to serve.
Notes
If you don't have fresh oregano, you can substitute 1 teaspoon of dried oregano.
Nutrition
Calories: 636kcal | Carbohydrates: 42g | Protein: 41g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 193mg | Sodium: 728mg | Potassium: 969mg | Fiber: 5g | Sugar: 24g | Vitamin A: 610IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 3.4mg