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Chicken Marbella

with Roasted Potatoes & Summer Squash

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  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chicken marbella is an Italian-American preparation of baked chicken served with a tangy-sweet sauce featuring prunes, capers, and more. We’re making a quicker-cooking version of the dish tonight using chicken thighs—roasting them briefly in the oven, then finishing them in the sauce on the stovetop, with equally flavorful results. On the side, a medley of roasted potatoes and summer squash (you may receive yellow squash, or green or grey zucchini) rounds out the meal.

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instructions
Prepare the ingredients & rehydrate the prunes:
1 Prepare the ingredients & rehydrate the prunes:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel the garlic; using the flat side of your knife, gently smash each clove to flatten. Roughly chop the parsley leaves and stems. Roughly chop the prunes; place in a bowl with ¼ cup of warm water. Set aside to rehydrate for at least 10 minutes.

Roast the chicken:
2 Roast the chicken:

While the prunes rehydrate, line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place on the prepared sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; turn to coat. Roast 13 to 15 minutes, or until browned and cooked through. Leaving the oven on, remove the roasted chicken from the oven.

Roast the vegetables:
3 Roast the vegetables:

While the chicken roasts, place the potatoes on a separate sheet pan. Place the squash in a bowl. Drizzle each with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer on 1 side of the sheet pan. Roast 12 to 14 minutes, or until lightly browned. Remove from the oven and carefully arrange the seasoned squash in a single, even layer on the other side of the sheet pan. Return to the oven and roast 12 to 14 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Drizzle with olive oil and carefully toss to combine.

Make the sauce:
4 Make the sauce:

Once the potatoes have roasted for about 10 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until fragrant. Add the prunes (including any liquid from the bowl), sugar, vinegar, capers, and whole oregano sprigs; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the prunes begin to break down and the liquid is slightly reduced in volume. Add the butter and cook, stirring constantly, 30 seconds to 1 minute, or until melted.

Finish the chicken:
5 Finish the chicken:

Add the roasted chicken (and any juices from the sheet pan) to the pan of sauce. Cook, frequently spooning the sauce over the chicken, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Carefully remove and discard the whole oregano sprigs and garlic. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Transfer the roasted vegetables to a serving dish. Transfer the finished chicken and sauce to a separate serving dish. Drizzle the chicken with olive oil. Garnish the vegetables and chicken with the parsley. Enjoy!

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1 Prepare the ingredients & rehydrate the prunes:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel the garlic; using the flat side of your knife, gently smash each clove to flatten. Roughly chop the parsley leaves and stems. Roughly chop the prunes; place in a bowl with ¼ cup of warm water. Set aside to rehydrate for at least 10 minutes.

2 Roast the chicken:

While the prunes rehydrate, line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place on the prepared sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; turn to coat. Roast 13 to 15 minutes, or until browned and cooked through. Leaving the oven on, remove the roasted chicken from the oven.

Roast the chicken:
Roast the vegetables:
3 Roast the vegetables:

While the chicken roasts, place the potatoes on a separate sheet pan. Place the squash in a bowl. Drizzle each with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer on 1 side of the sheet pan. Roast 12 to 14 minutes, or until lightly browned. Remove from the oven and carefully arrange the seasoned squash in a single, even layer on the other side of the sheet pan. Return to the oven and roast 12 to 14 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Drizzle with olive oil and carefully toss to combine.

4 Make the sauce:

Once the potatoes have roasted for about 10 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until fragrant. Add the prunes (including any liquid from the bowl), sugar, vinegar, capers, and whole oregano sprigs; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the prunes begin to break down and the liquid is slightly reduced in volume. Add the butter and cook, stirring constantly, 30 seconds to 1 minute, or until melted.

Make the sauce:
Finish the chicken:
5 Finish the chicken:

Add the roasted chicken (and any juices from the sheet pan) to the pan of sauce. Cook, frequently spooning the sauce over the chicken, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Carefully remove and discard the whole oregano sprigs and garlic. Season with salt and pepper to taste.

6 Serve your dish:

Transfer the roasted vegetables to a serving dish. Transfer the finished chicken and sauce to a separate serving dish. Drizzle the chicken with olive oil. Garnish the vegetables and chicken with the parsley. Enjoy!

Serve your dish: