Kitchen Guy's
Chicken Marbella

Contact Chef Jim Gray

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Here's what you need:

4 chicken breasts, boneless and skinless
4 chicken thighs, boneless and skinless
1 Tbsp. oil
4 garlic cloves, minced
1/2 cup dry vermouth
1/2 cup chicken broth
1/4 cup dark brown sugar

1/4 cup green olives
2 tsp. dried oregano
1/4 cup capers, rinsed
1/2 cup pitted prunes, sliced in half
salt and pepper to taste
flour to thicken sauce


Here's how to make it:
In a medium pan, sauté chicken in oil until browned on each side. Add garlic and cook another minute.

Off the heat, add the vermouth, then back on the heat, add the remaining ingredients. Mix well and bring to a boil. Then lower to a simmer for 10 minutes.

Remove chicken and whisk in flour a little at a time until sauce becomes syrupy. Serve immediately.

Send your questions and comments to me at chefjim@kitchenguy.biz