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    Updated Chicken Marbella


    5 tablespoons extra-virgin olive oil,


    1/4 cup white wine vinegar

    3 tablespoons drained capers

    1 tsp dried oregano

    1 tablespoon honey

    3/4 teaspoon kosher salt, divided

    8 bone-in, skin-on chicken thighs

    (about 3 lb.), skin removed

    3/4 teaspoon black pepper, divided

    16 medium garlic cloves, peeled

    1 cup dry white wine

    2 bay leaves

    24 pitted olives

    1 cup dried pitted prunes

    1 small orange or Meyer lemon,

    unpeeled, cut into 1/2-inch slices


    Chicken Marbella is one of my favorite

    chicken dishes – the original recipe has a

    lot of sugar and a million ingredients and

    steps. This is a lightened up version that

    still packs the same flavor. The nice thing

    about cooking in a dutch oven pan is that

    they really retain heat and you can bring it

    straight to the table.

    Preheat oven to 350°F. Whisk together

    1/4 cup oil, vinegar, capers, oregano,

    honey, and 1/4 teaspoon salt; set aside.

    Heat remaining 1 tablespoon oil in a

    Dutch oven over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and

    remaining 1/2 teaspoon salt. Working in batches if necessary, add chicken to pan,

    meaty side down, and cook until well browned, 6 to 7 minutes. Remove chicken;

    set aside. Add garlic to drippings in pan; cook, stirring often, until lightly browned

    and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by

    half, about 4 minutes. Stir in olives and plums. Nestle chicken into mixture; pour

    vinegar mixture over chicken. Tuck citrus slices into mixture. Cover and bake at

    350°F 40 minutes. Uncover and bake until liquid is thick and glossy, 10 to 15

    minutes. Discard bay leaves; sprinkle with remaining 1/4 teaspoon pepper.