One Pot/Pan Chicken Marbella
Here is a finger-lickin’ good one for you that looks like it took hours but only takes about 25 minutes in the oven. While there is some (ok a lot of) chopping involved, what makes this ABSOLUTELY DIVINE is once you get it in the pot, magical things happen!
This recipe was inspired by Athena Calderone’s Pan Roasted Chicken with Shallots and Dates from her oh so lovely cook book, Cook Beautiful
Ingredients
Serves 4
4 skin-on chicken legs
8 cloves of garlic (chopped)
8 large olives (pitted and halved)
8 medjool dates (pitted and halved)
6 shallots (peeled and halved)
10 sprigs of thyme (stems removed)
2 tbsp of butter
2 tbsp molasses
3 tbsp red wine vinegar
1/2 cup of chicken broth
1/2 cup of rose (or dry white wine works too)
2 tbsp high heat oil (grapeseed, avocado, peanut)
1 lemon (juiced and zested)
Salt and Pepper
Additional items
3.5-4 quart Dutch oven or roasting pan (I use a Staub Cocotte but a roasting pan you only used for that pesky turkey will work too. Depending on the size of your roasting pan, you may need to use two burners to heat but thats okay because that means you will have more surface area to work with!)
Meat thermometer
Tongs
Wooden Spoon
Method
Preheat the oven to 450 and set the chicken on a plate on the counter to get to room temperature (about 30 min). Season the chicken with salt and pepper all over.
Mix red wine vinegar, rose and molasses in bowl and set aside.
Heat up dutch oven or roasting pan for 10-12 minutes in the oven and very carefully remove it and put it on the stove on medium-high heat.
Swirl the oil in the pan until it coats the bottom and looks shiny.
Carefully place the chicken legs in the oil and allow to brown over 4-5 minutes. If you can, do this in batches because it will ensure you will get that crispy golden look. Note: I only brown one side (the pretty side) but if you feel like you want more crispy bits to help add to your sauce, flip those legs over for another 3-4 minutes.
Remove the chicken and set aside on a plate.
Add butter to pan and swirl until it coats the bottom. Add in your shallots and leave them alone for about 4 minutes then flip them and leave them alone for another 4 minutes. This will help them get beautifully blistered and caramelized.
Sprinkle in your garlic and thyme and saute for 1 minute.
Add in the dates, olives and capers and stir to coat.
Now lower the heat to medium (or medium low if its steaming) and create a “well” so you can add the chicken back again one at a time. You can temporarily top the chicken with some of the mixture but ultimately you want the shallots/dates/olives/capers to surround the chicken but not really cover it.
Now pour the red wine vinegar/rose/molasses mixture over the chicken followed by the chicken broth and lemon juice.
Sprinkle the lemon zest over the chicken legs and pop the dutch oven or roasting pan into the oven for 25 minutes. Baste about 3-4 times using a wooden spoon.
Use a meat thermometer to check the chicken at its thickest point, about 5 minutes before its done. Pull it out once it reaches 160 (it will finish cooking when it is out).
Let rest for 4-5 minutes then serve.
