Entree: Gibraltar – Chicken Marbella (Gibraltarian-style braised chicken in a sweet‑and‑sour olive, prune and caper marinade)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 50 min

Additional 4 hrs

Total 5 hrs

Ingredients

- 8 bone-in, skin-on chicken thighs, approx. 6 oz (170 g) each
- 1/2 cup (120 ml) olive oil
- 1/2 cup (120 ml) red wine vinegar
- 1/3 cup (67 g) packed brown sugar
- 6 cloves garlic, minced, approx. 0.6 oz (18 g)
- 1 tbsp (3 g) dried oregano
- 2 bay leaves
- 12 pitted prunes, about 5 oz (140 g)
- 10 oz (280 g) pitted green olives (Manzanilla or Castelvetrano)
- 2 tbsp (30 g) capers, drained
- 3/4 cup (180 ml) dry white wine
- 1 tsp (5 g) kosher salt, plus additional to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) fresh parsley, chopped

Instructions

1. In a large bowl whisk together olive oil, red wine vinegar, brown sugar, minced garlic, dried oregano, bay leaves, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken thighs and turn to coat; stir in prunes, olives and capers. Cover and refrigerate to marinate at least 4 hours and preferably overnight. When ready to cook, preheat oven to 375°F (190°C). Pour the contents of the bowl into a shallow baking dish, arranging chicken skin-side up and pouring any remaining marinade over; add the white wine to the pan.
2. Bake uncovered 40–50 minutes, basting once or twice with pan juices, until the chicken is cooked through and registers 165°F (74°C) at the thickest part and the skin is golden. If you prefer crisper skin, broil 2–3 minutes at the end while watching closely. Let rest 5 minutes, discard bay leaves, sprinkle with chopped parsley and serve warm with pan juices spooned over the chicken.