Chicken Marbella

From America's Test Kitchen Season 13: Big, Bold Chicken Braises

Why this recipe works:

To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken… read more

To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken skin in a skillet before baking it through. 

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Serves 4 to 6

Any combination of split breasts and leg quarters can be used in this recipe.

Ingredients

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