Chicken Marbella

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Vinegar, Red Wine
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  8 oz Prunes, Dried, Pitted
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  0.7 cup Olives, Green, Canned, Pitted
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  0.3 cup Capers, Canned, Drained
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  4 4 bay leaves
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  12 Garlic(36g)
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  3 tbsp Oregano, Dried
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  3.5 tsp 3 ½ teaspoons kosher salt (divided)
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  1 tsp 1 teaspoon ground pepper (divided)
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  4.5 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 cup Wine, White, Dry
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  0.3 cup Brown sugar
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  Parsley, Fresh

Instructions

1. 1In a large mixing bowl, stir together the olive oil, red wine vinegar, prunes, green olives with their juice, capers, garlic, dried oregano, bay leaves, 2½ teaspoons of the salt, and ½ teaspoon of the pepper until combined.
2. 2Add the chicken thighs to the bowl and turn gently with your hands to coat evenly in the marinade. Cover and refrigerate overnight, turning the chicken once or twice halfway through to ensure even flavor absorption.
3. 3Remove the chicken from the refrigerator 20 minutes before cooking. Pat the chicken skin dry with paper towels and season both sides with the remaining 1 teaspoon salt and ½ teaspoon pepper.
4. 4Arrange the chicken skin-side up in a large skillet or shallow braising pan without overlapping, then pour the entire marinade (including prunes, olives, and capers) over and around the chicken. Pour the white wine around the chicken and sprinkle the brown sugar evenly over the chicken pieces.
5. 5Bring to a simmer over medium-high heat, then reduce heat to medium and cook covered for 35–40 minutes, until the chicken thighs register 165°F on an instant-read thermometer at the thickest part without touching bone and the skin is golden brown.
6. 6Remove from heat, sprinkle fresh parsley over the chicken, and let rest uncovered for 10 minutes.
7. 7Divide the chicken thighs, prunes, olives, and all pan juices evenly into 6 airtight containers while hot, ensuring each portion receives chicken, some of the cooked prunes and olives, and plenty of the braising liquid.
8. 8Refrigerate for up to 4 days; reheat gently over medium heat in a skillet with a splash of water for 5–7 minutes, stirring occasionally, until steaming throughout.