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Chicken & Marbella Sauce
with Oregano Roasted Potatoes
35 MIN
2 Servings
From the Test Kitchen
A quick version of the classic savory-sweet sauce (made with green olives and prunes) helps to achieve the same irresistible flavors of slow-cooked chicken Marbella. On the side, we’re roasting Yukon Gold potatoes with fresh oregano for an aromatic lift. (Chefs, your kale may be green curly, dark green lacinato, or red.)
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NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
- 2 cloves Garlic
-
1 bunch Kale
- ¾ lb Yukon Gold Potatoes
- 1 bunch Oregano
- 2 Tbsps Verjus Blanc
-
1½ oz Prunes
- 1 Tbsp Light Brown Sugar
- ¾ oz Castelvetrano Olives
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Place the sliced potatoes and half the whole oregano sprigs on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the potatoes are browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the oregano sprigs. Set the roasted potatoes aside in a warm place.
2
Prepare the remaining ingredients:
While the potatoes roast, remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the prunes. Pick the remaining oregano leaves off the stems; discard the stems.
3
Cook the chicken:
While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the kale:
While the chicken cooks, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste.
5
Make the sauce:
To the pan of reserved fond, add the chopped olives, chopped prunes, and oregano leaves; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, verjus, and ¼ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
6
Serve your dish:
Serve the cooked chicken with the roasted potatoes and cooked kale. Top the chicken with the sauce. Enjoy!
1
Prepare & roast the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Place the sliced potatoes and half the whole oregano sprigs on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the potatoes are browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the oregano sprigs. Set the roasted potatoes aside in a warm place.
2
Prepare the remaining ingredients:
While the potatoes roast, remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the prunes. Pick the remaining oregano leaves off the stems; discard the stems.
3
Cook the chicken:
While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the kale:
While the chicken cooks, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste.
5
Make the sauce:
To the pan of reserved fond, add the chopped olives, chopped prunes, and oregano leaves; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, verjus, and ¼ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
6
Serve your dish:
Serve the cooked chicken with the roasted potatoes and cooked kale. Top the chicken with the sauce. Enjoy!
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