A modern version of the famous Marbella Chicken. Sweet, savory, elegant, and with an incredible sauce that seems made for a Mediterranean restaurant.
Ingredients
For the chicken
- 1 kg boneless chicken thighs or breasts
- 1 teaspoon salt
- ½ cucharadita pimienta negra
- 1 cucharadita ajo en polvo
- 2 cucharadas aceite de oliva
For the sauce
- ¾ cup pitted green olives
- ½ cup pitted prunes
- ¼ cup capers
- 4 cloves garlic, finely chopped
- ½!– /wp:list –>
For decorating
- Fresh chopped parsley
- Toasted sliced almonds
Procedure
Sazona el pollo con sal, pimienta y ajo en polvo.
Calienta una sartén amplia.
Agrega el aceite.
Brown the chicken on both sides until a golden crust forms.
Retira y reserva.
In the same pan, add the garlic.
Cook for just a few seconds.
Add the olives, capers, and prunes.
Cook for 2 minutes to allow them to start releasing flavor.
Add the white wine.
Scrape the bottom of the pan to retrieve all caramelized flavors.
Add the chicken broth, muscovado sugar, balsamic vinegar, and thyme.
Return the chicken to the pan.
Cover and cook over medium heat for 15 minutes.
Add the cream.
Continue cooking for another 5 minutes until the sauce is glossy and slightly thickened.
Taste and adjust seasoning.
Serve the chicken bathed in plenty of sauce.
Finish with fresh parsley and toasted almonds.
Tips
The prunes should not be omitted; they are the ingredient that gives the characteristic sweet-savory profile.
The capers perfectly balance the richness of the cream.
Serve with mashed potatoes, couscous, or pilaf rice.
The combination of olives, prunes, capers, and cream creates a sophisticated sauce
If you cooked this Creamy Marbella Chicken, tell me in the comments if you liked the sweet-savory contrast.
