chicken thigh marbella

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

olive oil

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!

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Chicken Marbella (Updated Silver Pa...

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