Marcela Baja Style Braised Chicken Thighs

By SMorrissey

Ingredients

• 1 tablespoon Olive Oil
• 2 pounds Boneless Skinless Chicken Thighs
• 1/2 White Onion (finely chopped)
• 3 Garlic cloves (minced)
• 1 cup Marsala Wine
• 1 cup Chicken Broth
• 1/3 cup Capers (drained)
• 1 cup mixed Olives (pitted)
• Salt and Pepper
• 1 teaspoon Dried Oregano

Preparation

Step 1

Rinse chicken and pat dry. Season chicken with salt, pepper, and oregano.

In a heavy skillet, heat oil over medium-high until hot but not smoking and brown chicken, about 6 minutes per side. Transfer browned chicken to plate. Discard fat from skillet, leaving about 2 teaspoons.

Add onion and sauté for 5 minutes, or until translucent. Season with salt and pepper. Add garlic and cook until fragrant, about 3 minutes.
Add wine and chicken broth and bring to a boil over medium-high heat. Return chicken to pan and add olives and capers. Simmer until sauce thickens and chicken is heated through, about 10 minutes.


Transfer chicken to plates; top with sauce and serve with Spicy Mexican Rice.