chicken marbella

A classic and succulent chicken Marbella recipe with dates (prunes), capers and green olives.

Chicken Marbella with dates, capers &amp; green olives

chicken

oregano

bay leaves

olive oil

Tbsp red wine vinegar

prunes

capers

Tbsp caper brine

green olives (about ¾ cup)

dry white wine

Tbsp brown sugar

caperberries oregano leaves

Slash the chicken pieces in 3 places to the bone and place in a large Ziploc bag with all the other ingredients except the olives, the wine and sugar. Season with a little salt and pepper. Massage the bag to ensure all the ingredient are mixed and the chicken is well coated. Place in the fridge overnight.

Take the chicken out of the fridge about an hour before you cook it to bring it to room temperature. Preheat the oven to 180C / 350F.

Arrange the chicken pieces snugly in an appropriately sized ovenproof dish with sides. Place the olives in and around the chicken pieces. Mix the brown sugar and white wine and mix to dissolve it as much as possible. Pour this over the chicken. Roast for 1 hour and 15 minutes until golden brown and cooked through. If necessary, loosely cover with a piece of foil to prevent over-browning.

Remove from the oven and arrange on a serving platter. Scatter over a few oregano leaves or caperberries as garnish (optional).

Your recipe for Chicken Marbella is the absolute bomb!!!  I had made the original Silver Palate recipe about 15 years ago and completely forgot about it.  100% prefer your take on it.  If I remember correctly I found theirs a little too sweet.  I did stick with the prunes though.  Gave a piece to 3 different friends who raved.  Making it for a dinner party in 2 weeks. Thanks Sam!

This was an amazing dish.  I really loved it.  I will definitely repeat it.  Super easy to make!

Chicken Marbella made with chicken thighs is a twist on the classic recipe from the Silver Palate cookbook. Just mix chicken thighs with a marinade, let it sit overnight, then bake in the oven the next day for an elegant, flavorful meal that&#039;s easy to prep ahead of time!

Chicken Marbella (Updated Silver Palate Recipe)

bone-in, skin on chicken thighs (preferably air chilled (see notes))

garlic (peeled and crushed (see notes))

dried oregano ((or 1/4 cup chopped fresh oregano))

kosher salt (plus more if needed)

black pepper (plus more if needed)

red wine vinegar

prunes (quartered

olives

capers ((plus 1 tablespoon of the juice))

brown sugar

white wine (or chicken broth)

parsley and/or cilantro (finely chopped)

In a large bowl, mix together the chicken thighs (12), crushed garlic cloves (8), dried oregano (2 tablespoons), kosher salt (1 teaspoon), black pepper (½ teaspoon), red wine vinegar (¼ cup), olive oil (¼ cup), chopped pitted prunes (½ cup), olives (½ cup), capers (¼ cup), and caper juice (1 tablespoon). Cover and refrigerate overnight. If you think of it, stir it around a couple of times as it marinates, but don&#39;t worry about this too much.

Preheat oven to 375 degrees F. Using tongs, place the chicken in a baking dish (approximately 9&quot; x 13&quot;) in a single layer. Spoon the marinade on top of the chicken. Sprinkle the brown sugar (⅓ cup) evenly on top of the chicken. Pour the white wine (½ cup) around the chicken pieces (being careful not to pour over the chicken so the marinade and brown sugar aren&#39;t rinsed off).

Bake for 40-50 minutes, or until chicken is fully cooked (see notes).

Using a slotted spoon, transfer the chicken and solids from the marinade to a serving dish. Sprinkle the chopped parsley and/or cilantro (¼ cup) Spoon a little of the juices on top of everything. Optional: pour the rest of the juices into a gravy boat or similar serving dish to pour over individual servings as needed. I recommend skimming some of all of the fat off.

Serve immediately or allow to cool a bit to room temperature. See notes for more about making this ahead of time.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1650379052/eletvkezwqqt8cwfuref.mp4

sweet and salty Mediterranean flavors. Here is an updated version, made with chicken thighs, with a few other changes. The best part about Chicken Marbella is that it's prepped and marinated the day before, so all you have to do when you're ready to cook is bake it!

Chicken Marbella is a signature dish from the famous Silver Palate cookbook, and features tender chicken baked with an out of this world delicious sauce. It&#x27;s a great company meal that will always impress.

Chicken Marbella

extra virgin olive oil

garlic, minced

green olives

salt

tsp black pepper

In a bowl, combine olive oil, red wine...

In a bowl, combine olive oil, red wine vinegar, minced garlic, olives, prunes, capers, bay leaves, oregano, salt and pepper. This is the marinade.

Arrange chicken pieces in a large baking dish,...

Arrange chicken pieces in a large baking dish, then add in prepared marinade. Toss until chicken is well coated. Cover with cling wrap and marinate in the refrigerator overnight.

Remove the chicken from the refrigerator 30 minutes...

Remove the chicken from the refrigerator 30 minutes prior to cooking, and preheat the oven to 350°F.

Pour white wine into the baking dish and...

Pour white wine into the baking dish and sprinkle the brown sugar atop the chicken pieces.

Bake, uncovered, for about 60-65 minutes, or until...

Bake, uncovered, for about 60-65 minutes, or until the chicken reaches an internal temperature of 180-185°F when measured with a meat thermometer. Baste with pan juices a few times while the chicken is cooking.

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Top 3 chicken marbella recipes from across the web

The most viewed chicken marbella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Marbella with dates, capers...

Chicken Marbella (Updated Silver Pa...

Chicken Marbella

The most viewed chicken marbella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine