Chicken Marbella
Ingredients
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8 bone-in, skin-on chicken thighs
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1 cup pitted prunes
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1 cup green olives
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¼ cup capers
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1 teaspoon brine from capers
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¼ cup extra-virgin olive oil
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¼ cup red wine vinegar
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Marinate the chicken
Add the chicken thighs to a large bowl. Add the prunes, olives, capers, caper brine, olive oil, red wine vinegar, brown sugar, crushed garlic, oregano, salt, pepper and bay leaves. Toss with a spatula until all the ingredients are combined and the chicken is coated in the marinade.
8 bone-in, skin-on chicken thighs
large bowl
1 cup green olives
¼ cup capers
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons light brown sugar
1 tablespoon crushed garlic
2 teaspoons dried oregano
1½ teaspoons salt
½ teaspoon black pepper
measuring cups
measuring spoons
spatula
liquid measuring cup
1 cup pitted prunes
1 teaspoon brine from capers
2 bay leaves
Transfer the chicken to a large resealable bag
Transfer the contents of the bowl to a large resealable bag. Squeeze out as much air as possible before sealing the bag. Let the chicken marinate in the refrigerator for at least 3 hours, up to 24 hours.
resealable plastic bag
tongs
Add the chicken to the June Pan
When ready to cook, remove the bag from the refrigerator and place the chicken thighs on the June Pan, skin-side up. Pour the rest of the contents of the bag over the chicken thighs, arranging the prunes, olives and capers around the chicken. Brush off any capers that may remain on the chicken to avoid burning, and make sure the bay leaves are submerged or tucked under the chicken thighs.
June Pan
Add the rest of the ingredients
Pour the white wine into the June Pan. Sprinkle the salt evenly over the chicken thighs. The salt will help crisp the chicken skin.
¼ cup white wine
1 teaspoon salt
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the meatiest part of the largest chicken thigh, avoiding any bones.
June Food Thermometer
Cook the food
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Cook the food until the chicken is cooked through, the skin is golden brown and caramelized, and the pan sauce has thickened slightly and is bubbling, about 33 minutes. June will notify you when the food is ready.
June Oven
Serve
With protected hands, remove the June Food Thermometer from the jack, then remove the pan from the oven. Allow the chicken to rest 3 minutes before transferring to a platter or plates and serving hot, drizzling the pan sauce over the chicken and accompaniments. Remove the bay leaves before serving, if desired.
silicone oven mitts