Chicken Marbella with Crusty Bread and Simple Green Salad

Steps

Every amount is written into the step where you use it.

Chicken Marbella

1. In a large bowl, combine the minced garlic, ¾ cup pitted prunes, ½ cup green olives, 3 tablespoons capers with brine, 2 teaspoons dried oregano, 3 tablespoons red wine vinegar, 3 tablespoons olive oil, 2 bay leaves, 1 teaspoon kosher salt, and ½ teaspoon black pepper; stir to combine. 6 min
2. Pat the 8 chicken thighs dry and add them to the bowl, turning to coat thoroughly; cover and refrigerate to marinate for at least 30 minutes (or overnight if prepping ahead). 30 min
3. Preheat the oven to 375°F. 15 min
4. Arrange the marinated chicken thighs skin-side up in a single layer in a large baking dish or roasting pan and pour all of the marinade over and around them. 3 min
5. Pour ½ cup dry white wine around the chicken, then sprinkle 2 tablespoons brown sugar evenly over the tops of the thighs. 2 min
6. Roast uncovered at 375°F for 45–50 minutes, basting the chicken once halfway through, until the skin is golden and the juices run clear (internal temperature 165°F). 48 min
7. Remove the bay leaves, scatter ¼ cup roughly chopped flat-leaf parsley over the chicken, and spoon the pan juices over the top before serving. 2 min

Crusty Breadbase

1. Slice the baguette on the bias into ¾-inch pieces and arrange on a serving board or basket. 3 min
2. Drizzle 2 tablespoons olive oil over the sliced bread just before serving.

Simple Green Saladside

1. Thinly slice ½ English cucumber and add it to a large bowl with the 5 oz mixed salad greens. 4 min
2. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1½ tablespoons fresh lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until emulsified. 3 min
3. Just before serving, drizzle the dressing over the greens and cucumber and toss gently to coat. 2 min