Sheet Pan Chicken Marbella

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  0.3 cup Olives, Black, Canned, Pitted
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  0.3 cup Prunes, Dried, Pitted
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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 Wine, White, Dry
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  4 Garlic(12g)
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  1 tbsp Oregano, Dried
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  0.5 tsp ½ teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 cup Low Sodium Chicken Broth
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  1 tbsp Capers, Canned, Drained
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  1 tbsp Brown sugar
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  1 tsp 1 teaspoon kosher salt
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  2 tbsp Parsley, Fresh
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  2 tbsp Unsalted Butter

Instructions

1. 1Combine the black olives, prunes, olive oil, white wine, fresh garlic, capers, dried oregano, salt, and pepper in a food processor and pulse until a coarse paste forms, about 30 seconds.
2. 2Arrange the chicken pieces on a large rimmed sheet pan and coat each piece thoroughly with the olive paste on all sides. Pour the chicken broth and white wine around the chicken (not over it). Scatter the black olives, prunes, and capers into the liquid around the chicken. Sprinkle the brown sugar and salt evenly over the chicken.
3. 3Cover the sheet pan tightly with aluminum foil and place in a 400°F oven on the center rack. Bake covered for 25 minutes until the chicken is partially cooked through.
4. 4Remove the foil and continue baking at 400°F for 5–8 minutes until the internal temperature of the thickest chicken piece reaches 165°F when measured with an instant-read thermometer and the surface is golden.
5. 5Transfer the cooked chicken pieces, olives, capers, and prunes to a clean cutting board using a slotted spoon. Carefully pour all sheet pan drippings and remaining solids into a small saucepan.
6. 6Place the saucepan over medium-high heat and bring the sauce to a boil, about 2–3 minutes. Reduce heat to low and simmer for 5 minutes until the liquid reduces by half and thickens slightly. Whisk in the unsalted butter until fully incorporated and the sauce is glossy.
7. 7Divide the chicken evenly into 6 airtight containers while still warm. Pour equal portions of the sauce and solids over each portion and top with fresh parsley.
8. 8Allow containers to cool to room temperature, then seal and refrigerate for up to 4 days.