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Chicken Marbella Recipe

Chicken Marbella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 178 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes (plus overnight marinating)
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes (plus marinating)
  • Yield: 8 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

Chicken Marbella is a classic dish popularized by the Silver Palate Cookbook, featuring tender chicken baked with prunes, olives, capers, garlic, and a sweet-sour marinade. The result is a deliciously savory, tangy, and slightly sweet main course that’s perfect for dinner parties or family meals. Its irresistibly complex flavor comes from the combination of Mediterranean ingredients and an overnight marinade, delivering a restaurant-quality experience at home.

Ingredients

Units Scale

Main Ingredients

  • 4 pounds bone-in, skin-on chicken thighs and/or drumsticks

Marinade

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 cup pitted prunes
  • 1/2 cup green olives, pitted
  • 1/4 cup capers with a bit of juice
  • 6 large garlic cloves, minced
  • 3 bay leaves
  • 2 tablespoons dried oregano
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

For Baking

  • 1/2 cup brown sugar
  • 1/2 cup dry white wine
  • 2 tablespoons chopped fresh parsley (for garnish, optional)

Instructions

  1. Marinate the Chicken: In a large bowl or zip-top bag, combine olive oil, red wine vinegar, prunes, olives, capers with juice, minced garlic, bay leaves, oregano, salt, and pepper. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate overnight (at least 8 hours), turning the chicken occasionally to marinate evenly.
  2. Preheat the Oven: Remove the chicken from the refrigerator 30 minutes before baking to take the chill off. Preheat the oven to 375°F (190°C).
  3. Arrange for Baking: Transfer the marinated chicken and all marinade ingredients to a large baking dish, spreading them out evenly in a single layer. Sprinkle the brown sugar evenly over the chicken and pour the white wine around (not over) the pieces.
  4. Bake: Bake uncovered for 45-50 minutes, or until the chicken is cooked through and deeply golden on top. Baste the chicken with pan juices once or twice during baking for extra flavor and moisture.
  5. Serve: Transfer the chicken, prunes, olives, and capers to a serving platter. Spoon over some of the pan juices and garnish with fresh parsley, if desired. Serve hot, with crusty bread or rice to soak up the flavorful sauce.

Notes

  • Marinating the chicken overnight is crucial for developing the dish’s signature depth of flavor; don’t skip this step.
  • This dish is excellent for entertaining as it can be prepared ahead and baked just before serving.
  • You can use a mix of chicken thighs and drumsticks, or even bone-in breasts if desired.
  • The dish tastes even better the next day, making leftovers a treat.
  • Pair with a crisp green salad or roasted vegetables for a balanced meal.

Nutrition

  • Serving Size: 1 piece chicken with sauce
  • Calories: 410
  • Sugar: 13g
  • Sodium: 760mg
  • Fat: 19g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 140mg

Find it online: https://newsvks.com/chicken-marbella-recipe-2/