Sweet and savory chicken thighs

K.C. Cornwell
California Pomegranate Co.

This dish is simple enough for a weeknight meal and tasty enough to serve to guests. Wondering about the prunes with the wine and chicken? “Chicken Marbella is a classic for a reason,” digital marketer and recipe developer K.C. Cornwell says. “I usually serve it with a salad, some rice and a glass of the wine I used for cooking.”

Ingredients

1/4 cup extra virgin olive oil
2 yellow or sweet onions, thinly sliced into half moons
2 1/2 tsp. sea salt, divided
1/2 cup white wine (or chicken stock)
8 to 10 prunes, chopped
6 boneless, skinless chicken thighs (or breasts or skin-on thighs)
1 tsp. freshly ground black pepper
Fresh parsley, for garnish (optional)

Instructions

Preheat oven to 425 degrees. Warm oil in a large ovenproof skillet on the stovetop over medium heat. Add onions and 1/2 tsp. salt, and sauté for 5 to 7 minutes, or until onions begin to become translucent. Add wine to deglaze the pan and then add prunes and cook for another 7 to 8 minutes, until onions are soft and wine has reduced.

Remove pan from heat and make a well in the onion mixture to fit in the chicken thighs (you may need to add a bit more oil or wine to the pan if the mixture is dry). Place chicken in the wells so the onions surround each piece, and season with remaining salt and pepper. Place skillet in preheated oven and bake chicken for 20 to 25 minutes, or until internal temperature reaches 165 degrees. Remove from oven and cover with a lid or foil for 5 to 10 minutes to allow the chicken to rest (this allows for juicy, tender chicken). Serve topped with fresh parsley.

Serves 4