Marbella style one-pan chicken
- Preparation: 10 minutes - cooking 35 minutes
- 4 - 6 servings
1/4 cup (60 ml) good olive oil
1/4 cup (60 ml) red wine vinegar
3/4 cup (180 ml) large pitted prunes, halved
1/2 cup (125 ml) large, pitted, California green olives, halved
1/4 cup (60 ml) capers with the brine
3 bay leaves
6 cloves garlic, minced
2 tablespoons (30 ml) dried oregano
2 teaspoons (10 ml) black pepper
1/2 tablespoon (7.5 ml) coarse kosher salt
6 boneless, skinless chicken thighs
1 tablespoon (15 ml) dark brown sugar
1/2 cup (125 ml) dry white wine
6 slices prosciutto
Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 1/2 tablespoon (15 ml) salt and 2 teaspoons (10 ml) pepper in a large bowl or large plastic storage bag. Add the chicken to the marinade. Refrigerate for at least an hour or up to overnight, turning occasionally to be sure the marinade coats everything.
Place oven rack in the center position, and heat to 425 °F (220 °C).
After marinating, transfer the chicken and all of the marinade to a sheet pan. Sprinkle the chicken thighs with the dark brown sugar and pour the white wine around the pan.
Bake for 20 minutes.
Carefully, add the prosciutto slices to the pan around thechicken and bake for an additional 10 -15 minutes or until the chicken has reachedan internal temperature of 165 °F (75 °C).and is browned and crisp.