Chicken Marbella Recipe
Chicken Marbella originated in the 1980s at The Silver Palate, a gourmet food shop in New York City. The recipe was first published in The Silver Palate Cookbook by Julee Rosso and Sheila Lukins.
Equipment
- Large mixing bowl
- Baking dish (9x13 inch)
- Measuring cups and spoons
- Aluminum foil
- Basting brush (optional)
Ingredients
- Chicken: 4 pounds of bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
Marinade:
- 1 cup pitted prunes
- ½ cup green olives (preferably Spanish or Castelvetrano)
- ½ cup capers with a bit of juice
- 4 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ cup olive oil
- 3 tablespoons dried oregano
- 2 bay leaves
- Salt and black pepper to taste
For Baking:
- 1 cup dry white wine
- ½ cup brown sugar
Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Step 1: Prepare the MarinadeIn a large mixing bowl, combine the prunes, olives, capers with juice, minced garlic, red wine vinegar, olive oil, dried oregano, and bay leaves. Mix well.Season the chicken pieces generously with salt and black pepper.Place the chicken into the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap or transfer the chicken and marinade into a zip-top bag.Refrigerate for at least 8 hours, preferably overnight, to allow the flavors to meld.
- Step 2: Preheat the OvenWhen ready to cook, preheat your oven to 375°F (190°C).
- Step 3: Assemble for BakingTransfer the marinated chicken and all its marinade into a baking dish. Arrange the chicken skin-side up.Pour the white wine around the chicken pieces.Sprinkle the brown sugar evenly over the chicken to enhance the dish’s caramelization.
- Step 4: Bake the ChickenPlace the baking dish in the preheated oven and bake for 50 minutes, basting the chicken with pan juices every 15-20 minutes to keep it moist.The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
- Step 5: Serve and GarnishRemove the bay leaves and transfer the chicken to a serving platter.Spoon the prunes, olives, and capers over the chicken, along with the flavorful juices from the baking dish.Garnish with freshly chopped parsley and serve with lemon wedges for an extra burst of brightness.