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Chicken Marbella Orzo Skillet

Chicken Marbella Orzo Skillet

This Chicken Marbella Orzo Skillet features marinated chicken thighs cooked alongside prunes, olives, and capers on a bed of tender orzo.
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Prep Time 30 minutes
Cook Time 40 minutes
Marinating Time 6 hours
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head garlic cloves separated and peeled
  • ½ cup red wine vinegar
  • 8-9 bone-in, skin-on chicken thighs
  • ¼ cup + 2 tbsp olive oil divided
  • 150g (5.3oz) pitted prunes about ¾ cup
  • 125g (4.5oz) green olives ** about ½ cup
  • ¼ cup capers drained
  • 3 bay leaves
  • 2 tbsp dried oregano
  • 1 tbsp salt
  • 450g (16oz) dried orzo
  • 1 cup dry white wine
  • 2 ⅓ cups chicken stock ***
  • 2 tbsp light brown sugar
  • ½ cup fresh parsley leaves for sprinkling

Equipment

  • 1 Food Processor
  • 1 Large Cast Iron Skillet

Method
 

  1. Place the garlic cloves in a food processor. Add the vinegar and blitz until smooth.
    1 head garlic , ½ cup red wine vinegar
  2. Place the chicken thighs in a large bowl. Pour the garlic/vinegar mixture over the chicken. Add 1/4 cup of the olive oil, the prunes, olives, capers, and bay leaves. Add 1 tablespoon of the salt, and the oregano. Toss to coat the chicken thoroughly and transfer to the fridge. Let marinate for 6 hours or overnight. 
    8-9 bone-in, skin-on chicken thighs, ¼ cup + 2 tbsp olive oil , 150g (5.3oz) pitted prunes, 125g (4.5oz) green olives **, ¼ cup capers, 3 bay leaves, 2 tbsp dried oregano, 1 tbsp salt
  3. Preheat the oven to 375°F. Heat the remaining oil in a large cast iron skillet until shimmering. Take the chicken thighs out of the marinade and place them skin side down in the skillet. Brown until golden, flip, and repeat on the other side. Transfer to a plate and set aside. 
  4. Add the orzo to the skillet and toss in the chicken fat until lightly golden. Pour in the wine and chicken stock and bring up to a gentle simmer. 
    450g (16oz) dried orzo, 1 cup dry white wine, 2 ⅓ cups chicken stock ***
  5. Remove the bay leaves from the marinade and add everything else to the skillet. Nestle the chicken thighs into the pan. Sprinkle the thighs with the sugar and cover. Transfer to the oven and bake for 30 minutes or until the orzo is tender and the chicken registers an internal temperature of 165°F. 
  6. Let cool for 10 minutes, then garnished the dish with fresh parsley. Spoon on to plates or into bowls and serve immediately. 
    ½ cup fresh parsley leaves

Notes

** I used green olives with pits and provided a chuck bowl. Feel free to use pitted olives instead. Just be aware they will weigh less than olives with pits. 
*** Ordinarily I would advise you to go for a low or no-sodium option. This is one of the rare instances where the opposite is true. You will get a better salt balance with the sodium-rich stuff.