If you haven’t tried Chicken Marbella, you’re in for a real treat!
Let me tell you, this isn’t your average chicken dinner. It has a fancy pedigree straight from the Silver Palate Cookbook, a 1980s culinary icon. Juicy chicken swims in a sweet, tangy, and savory sauce.
I love how this recipe transforms humble chicken into a work of art.
And the aroma while it cooks is pure kitchen magic!
Why You’ll Love This Chicken Marbella
Mediterranean Delight: Chicken Marbella brings a taste of the Mediterranean to your table with its unique flavors.
Complex Taste: This dish offers a rich and complex taste, balancing the sweetness of prunes with the briny notes of olives and capers.
Make-Ahead Friendly: The recipe is perfect for planning ahead, as marinating the chicken overnight allows the flavors to deepen. It’s an ideal choice for entertaining guests with minimal day-of preparation.
Easy Preparation: Despite its sophisticated flavor profile, the recipe is relatively easy to prepare.
Ingredients
- Bone-in, Skin-on Chicken Thighs and/or Legs: They’re essential for rich flavor and tender texture.
- Extra Virgin Olive Oil: It adds a rich, smooth texture and enhances the overall flavor of the marinade.
- Red Wine Vinegar: It provides a tangy, slightly sweet flavor that complements the other ingredients.
- Prunes, Green Olives, Capers: These Mediterranean staples add a salty, sweet, and tangy complexity to the dish.
- Garlic, Dried Oregano, Bay Leaves: They infuse the chicken with a deep, savory flavor.
- Fresh Lemon Juice: It adds a bright, citrusy note to balance the richness of the dish.
- Brown Sugar: It sweetens the marinade and caramelizes during baking, adding a rich, golden color.
- Dry White Wine: It enhances the flavor and moisture of the chicken, creating a rich, savory sauce.
- Kosher Salt and Freshly Ground Black Pepper: Essential seasonings bring out the natural flavors of the chicken.
- Fresh Parsley: It adds a fresh, herbaceous note and a vibrant green color to the finished dish.
How to Make Chicken Marbella
Follow these easy steps to make this restaurant-worthy chicken!
1. Season the chicken. Pat the chicken pieces dry and season generously with kosher salt and freshly ground black pepper.
2. Make the marinade. In a large bowl or zip-top bag, combine olive oil, red wine vinegar, prunes, olives, and capers with juice, garlic, oregano, bay leaves, and lemon juice.
3. Marinate the chicken. Add the chicken pieces to the marinade, making sure they are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight, for the best flavor.
4. Preheat the oven. When you’re ready to cook, preheat your oven to 375°F.
5. Transfer the chicken into the dish. Transfer the marinated chicken (including the marinade) into a large baking dish. Sprinkle the brown sugar evenly over the chicken, then pour the white wine around the edges.
6. Bake the chicken. Bake the marinated chicken, uncovered, in the preheated oven for 50-60 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
7. Baste and serve. Throughout cooking, baste the chicken occasionally with the pan juices to keep it moist and flavorful. Once done, remove the bay leaves. Let the chicken rest for a few minutes before serving.
8. Garnish and serve. Garnish with freshly chopped parsley and serve with some of the prunes, olives, and caper sauce spooned over the top.
Tips for the Best Chicken Marbella
These easy tips will make your chicken shine!
- Let it marinate. For maximum flavor, marinate the chicken for at least 8 hours or overnight in the refrigerator.
- Don’t skimp on the seasoning. Don’t be shy with the salt and pepper when seasoning the chicken before marinating.
- Savor the flavor. Transfer the chicken and all of the marinade ingredients into the baking dish so the flavors continue to develop while cooking.
- Get basting. Baste the chicken with the pan juices a few times during baking to keep it moist and to distribute the flavors.
- Try tasty variations. Try swapping the prunes for dried apricots or dates, or use stuffed green olives instead of plain. You can also add sliced onions or shallots to the dish for a twist.
- Make it a feast. Chicken Marbella pairs well with simple sides like buttered noodles, mashed potatoes, couscous, rice pilaf, or a green salad to soak up the flavorful pan sauce.
How to Store
Keep leftover chicken fresh to enjoy again throughout the week with these tips.
To Store: Place in an air-tight container and refrigerate for up to 3-4 days. Ensure the chicken is covered with sauce to maintain moisture.
To Freeze: Cool the chicken completely, then transfer to freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months and thaw in the refrigerator before reheating.
To Reheat: Warm in a 350°F oven for 15-20 minutes, or microwave individual portions on medium power. Add a splash of water or broth to prevent drying out.
Chicken Marbella
8
servings10
minutes1
hour420
kcalIf you’ve never tried Chicken Marbella, you’re in for a treat! The famous dish from the Silver Palate cookbook is sweet, savory, hearty, and delicious.
Ingredients
4 lbs (about 8 pieces) bone-in, skin-on chicken thighs and/or legs
Kosher salt and freshly ground black pepper (to taste)
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup pitted green olives
1/4 cup capers with a bit of juice
6 cloves garlic, minced
2 tbsp dried oregano
4 bay leaves
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup brown sugar
1 cup dry white wine
1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken pieces dry and season generously with kosher salt and freshly ground black pepper.
- In a large bowl or zip-top bag, combine olive oil, red wine vinegar, prunes, olives, and capers with juice, garlic, oregano, bay leaves, and lemon juice.
- Add the chicken pieces to the marinade, making sure they are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight, for the best flavor.
- When ready to cook, preheat your oven to 375°F.
- Transfer the marinated chicken (including the marinade) into a large baking dish. Sprinkle the brown sugar evenly over the chicken, then pour the white wine around the edges.
- Bake the marinated chicken, uncovered, in the preheated oven for 50-60 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Throughout cooking, baste the chicken occasionally with the pan juices to keep it moist and flavorful. Once done, remove the bay leaves. Let the chicken rest for a few minutes before serving.
- Garnish with freshly chopped parsley and serve the Chicken Marbella with some of the prunes, olives, and caper sauce spooned over the top.
