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Abner & Amanda's Chicken Marbella Over Sourdough

Chicken Marbella Over Sourdough

byAmanda Sudano Ramirez and Abner Ramirez
Total 5 hours (includes marinating time)
Active 30 mins
Makes 4 to 6 servings
There are many versions of the iconic chicken Marbella, a recipe that debuted in the 1980s in “The Silver Palate Cookbook.” We added our favorite green olives to this incarnation and also sherry vinegar and honey for a touch more depth and sweetness. But what we really love so much about the dish is the sauce, so our spin on the recipe serves the chicken on toasted bread to put it over the top: The bread soaks up the sauce and makes it a one-pot meal.
Ingredients
  • 1 1/2 pounds boneless chicken thighs (about 6)
  • 4 to 6 cloves garlic, grated
  • 6 sprigs fresh oregano
  • 1/4 cup sherry vinegar or red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes
  • 1/2 cup pitted Castelvetrano green olives
  • 1/2 cup pitted kalamata olives
  • 1/4 cup capers, plus 1 tablespoon brine from the bottle
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Six 1-inch-thick slices sourdough bread
  • Extra virgin olive oil, for drizzling
  • Garlic clove, split
  • 1 tablespoon honey
  • 1/2 cup dry white wine
  • 1/4 cup Italian parsley, finely chopped
    Directions
    1. In a gallon-size resealable bag, combine the chicken, grated garlic, oregano, vinegar, olive oil, prunes, Castelvetrano and kalamata olives, capers and brine, bay leaves, salt, and pepper. Toss around to coat the chicken. Refrigerator overnight for best results, but at least 4 hours.
    2. Preheat the oven to 425℉. Place the bread slices on a sheet pan and drizzle with extra virgin olive oil. Toast in the oven until golden brown and a bit on the crisp side. Remove the toast from the oven and rub with the split garlic clove. Set aside.
    3. Reduce the oven temperature to 375℉. Place the toasted bread slices in a casserole dish. Remove the chicken from the marinade and place on the bread. Pour the marinade around and over the bread and chicken. Drizzle with the honey, pour in the wine, and bake until the juices run clear when the thighs are poked with the tip of a knife, 35 to 45 minutes.
    4. To serve, remove a slice of bread, top with chicken and pour on prunes, olives, and capers. Sprinkle with parsley and serve.