Seared Chicken & Vegetables with Marbella-Style Pan Sauce

Seared Chicken & Vegetables

with Marbella-Style Pan Sauce

40 MIN
2 Servings
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From the Test Kitchen

The star of this dish is the irresistibly savory-sweet pan sauce that tops our chicken and vegetables, which combines prunes (or dried plums), briny capers, and more—a quick way to recreate the classic flavors of slow-cooked chicken Marbella.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
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Nutrition Label
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut off and discard the stems of the peppers; remove the cores, then large dice. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the prunes and capers. Place in a bowl; add half the chopped garlic. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, and 1/4 cup of warm water until smooth.

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the water has mostly cooked off. Add the diced peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired.

Finish the sauce & serve your dish:
4 Finish the sauce & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared prune mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken and vegetables topped with the finished sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut off and discard the stems of the peppers; remove the cores, then large dice. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the prunes and capers. Place in a bowl; add half the chopped garlic. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, and 1/4 cup of warm water until smooth.

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the water has mostly cooked off. Add the diced peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Cook the vegetables:
Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired.

4 Finish the sauce & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared prune mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken and vegetables topped with the finished sauce. Enjoy!

Finish the sauce & serve your dish:
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