Best 14 Chicken Marbella Recipes

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Indulge in a culinary journey with Chicken Marbella, a dish that weaves together Mediterranean and Spanish flavors. This delectable dish boasts succulent chicken pieces enveloped in a delightful sauce of savory olives, tangy capers, sweet prunes, and aromatic herbs, all harmoniously combined in a symphony of flavors. As you embark on this culinary adventure, discover two enticing variations of Chicken Marbella: the traditional version and a simplified recipe that streamlines the process without compromising on taste. Both recipes promise a flavorful and memorable dining experience, whether you're hosting a special occasion or savoring a cozy weeknight dinner. Prepare to tantalize your taste buds and embark on a culinary voyage that celebrates the vibrant essence of Chicken Marbella.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN MARBELLA, UPDATED



Chicken Marbella, Updated image

Provided by Ina Garten

Categories     main-dish

Time 9h25m

Yield 6 servings

Number Of Ingredients 12

1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
  • Preheat the oven to 350 degrees F.
  • Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

EASY CHICKEN MARBELLA



Easy Chicken Marbella image

Oh my gosh! This is an amazing chicken dish. Sounds a little weird with the ingredients, but it is amazing and well worth the wait!

Provided by Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 13h

Yield 4

Number Of Ingredients 13

4 chicken breasts, or more to taste, pounded thin and cut in half
1 cup white wine, any kind
1 cup pitted prunes
½ cup olive oil
½ cup red wine vinegar
½ cup capers, with extra liquid added
½ cup brown sugar
¼ cup dried oregano
¼ cup dried parsley
12 Spanish olives, cut in half
10 cloves garlic, crushed, or more to taste
6 bay leaves
salt and ground black pepper to taste

Steps:

  • Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Pour chicken and marinade into a 9x13-inch baking pan.
  • Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.

Nutrition Facts : Calories 675.6 calories, Carbohydrate 64.7 g, Cholesterol 64.6 mg, Fat 32 g, Fiber 6.2 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 874 mg, Sugar 46 g

WEEKNIGHT CHICKEN MARBELLA



Weeknight Chicken Marbella image

The chicken Marbella recipe from "The Silver Palate Cookbook" is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn't suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done - and well - in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.

Provided by Rick A. Martinez

Categories     dinner, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
5 garlic cloves, thinly sliced
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup drained capers, plus 1 tablespoon caper brine
3 fresh or dried bay leaves
2 tablespoons fresh oregano, chopped, or 1 tablespoon dried oregano
2 tablespoons dark brown sugar
1 cup dry white wine
1/4 cup red wine vinegar

Steps:

  • Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
  • Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
  • Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.

ROASTED CHICKEN WITH OLIVES AND PRUNES (CHICKEN MARBELLA)



Roasted Chicken With Olives and Prunes (Chicken Marbella) image

Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts. This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I'm going to be serving to our guests. Along with some Gluten Free Matzoh Ball Soup, of course Here's the full post: http://www.elanaspantry.com/roasted-chicken-with-olives-and-prunes/

Provided by Elanas Pantry

Categories     Whole Chicken

Time 1h10m

Yield 1 entree, 4-6 serving(s)

Number Of Ingredients 12

1 whole chicken
1 teaspoon celtic sea salt
1 cup pitted green olives
1 cup pitted prunes
1 tablespoon dried oregano
1 tablespoon capers
2 bay leaves
1 clove pressed garlic
1/4 cup olive oil
1/4 tablespoon agave nectar
1/4 cup apple cider vinegar
1/4 cup water

Steps:

  • Rinse the chicken and pat dry.
  • Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
  • In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
  • Spread the contents of the bowl in the dish around the chicken.
  • Bake at 425° for 20 minutes.
  • Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
  • Remove from oven and serve.

Nutrition Facts : Calories 917.6, Fat 71.7, SaturatedFat 17.7, Cholesterol 243.8, Sodium 1399.2, Carbohydrate 7, Fiber 1.8, Sugar 0.4, Protein 58.7

SLOW COOKER CHICKEN MARBELLA



Slow Cooker Chicken Marbella image

This is a slow cooker version of the Chicken Marbella recipe from Manhattan's famous Silver Palate gourmet food shop and equally famous Silver Palate Cookbook. I've been making Chicken Marbella for company and special occasions for many years, and this slow cooker version is delicious and not as time consuming.

Provided by Chef PotPie

Categories     Chicken

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup white wine
2 tablespoons brown sugar
1 1/2 teaspoons dried oregano
3 tablespoons red wine vinegar
salt and pepper, to taste
6 garlic cloves, smashed
1 tablespoon capers
1/2 cup prune
1/3 cup green olives, sliced
2 1/2 lbs chicken legs, split and skinned (4 drumsticks and 4 thighs, about 2 1/2 lb total)
1/4 cup fresh flat-leaf parsley, chopped
1 cup long-grain white rice

Steps:

  • In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
  • Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
  • Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.

CHICKEN MARBELLA



Chicken Marbella image

Prunes make the chicken sweet; kalamata olives and rosemary make it savory.

Provided by MichaelT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h45m

Yield 6

Number Of Ingredients 16

1 sprig fresh rosemary, leaves removed and chopped
1 lemon, juiced
2 teaspoons butter
2 tablespoons minced garlic
2 tablespoons soy sauce
1 tablespoon hot pepper sauce
2 ½ pounds bone-in chicken breast halves, with skin
1 pound fingerling potatoes, scrubbed
2 carrots, peeled and cut in chunks
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 tomato, chopped
15 pitted prunes
20 pitted kalamata olives
¼ cup white wine
¼ cup chicken broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place the rosemary leaves, lemon juice, butter, garlic, soy sauce, and hot pepper sauce into the work bowl of a food processor, and pulse several times to form a paste.
  • Rub the rosemary-lemon mixture underneath the skin of the chicken breast halves, and place chicken into a large Dutch oven. Arrange potatoes, carrots, onion, mushrooms, tomato, prunes, and olives around the chicken. Pour the white wine and chicken broth over the chicken and vegetables.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the potatoes are tender, about 1 hour and 15 minutes, stirring chicken and vegetables with pan juices after 45 minutes. An instant-read thermometer, inserted into the thickest part of a chicken breast and not touching bone, should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 460.5 calories, Carbohydrate 37.9 g, Cholesterol 110 mg, Fat 15 g, Fiber 5.4 g, Protein 42.6 g, SaturatedFat 4.1 g, Sodium 693.2 mg, Sugar 14 g

SUMMER CHICKEN MARBELLA RECIPE BY TASTY



Summer Chicken Marbella Recipe by Tasty image

Keep summer going with this flavorful spin on a classic recipe! Plums, apricots, and green olives give this meal a beautiful color and terrific flavor. Simply mix everything up in a baking dish and pop it in the oven until your home is filled with the aromas of summer.

Provided by Nichi Hoskins

Categories     Dinner

Time 13h

Yield 6 servings

Number Of Ingredients 16

1 ½ lb bone-in, skin-on chicken thighs
1 ½ lb bone-in, skin-on chicken drumsticks
2 teaspoons kosher salt
1 head garlic, peeled and pureed or grated
3 tablespoons dried oregano, divided
3 red plums, pitted and quartered
¾ cup dried apricot
⅓ cup red wine vinegar
⅓ cup olive oil
1 cup green olives, such as Castelvetrano
½ cup capers in brine
3 dried bay leaves
⅔ cup light brown sugar
⅓ cup dry rosé wine
6 cups couscous, cooked, for serving
⅓ cup fresh basil, thinly sliced

Steps:

  • Season the chicken thighs and drumsticks all over with the salt. Using your hands, rub the pureed garlic and 1 tablespoon of oregano all over the chicken to coat evenly.
  • In a 9x13-inch glass baking dish, mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, remaining 2 tablespoons of oregano, and bay leaves.
  • Add the chicken to the baking dish and turn to coat, then turn so the skin side is facing up. Cover the pan with plastic wrap and marinate the chicken in the refrigerator overnight, about 12 hours.
  • Preheat the oven to 375˚F (190˚C).
  • While the oven preheats, remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
  • Using a paper towel, pat the chicken skin to remove any excess moisture.
  • Sprinkle the chicken skin with the brown sugar. Pour the rosé around the chicken, but avoid pouring directly onto the skin.
  • Bake the chicken for 35-40 minutes, until a thermometer inserted into a chicken thigh, near the bone, reads 160˚F (70°C) and the skin is golden brown.
  • Remove from the oven and let rest for 10 minutes. During this time, the residual heat from cooking will bring the internal temperature of the chicken to 165˚F (75°C).
  • Serve the chicken and sauce over couscous and garnish with the basil.
  • Enjoy!

Nutrition Facts : Calories 1166 calories, Carbohydrate 173 grams, Fat 27 grams, Fiber 12 grams, Protein 52 grams, Sugar 32 grams

INSTANT POT CHICKEN THIGHS MARBELLA



Instant Pot Chicken Thighs Marbella image

A retro dish with timeless flavors, this winning chicken dinner offsets salty, briny olives with sweet, dark prunes. You can get it on the table in under an hour, thanks to the Instant Pot or pressure cooker.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
4 pounds bone-in, skin-on chicken thighs (about 10 to 12), patted dry
Kosher salt and freshly ground pepper
1 pound pearl onions, peeled (thawed if frozen)
3 cloves garlic, smashed and peeled
1 1/4 cups balsamic vinegar
1 cup low-sodium chicken broth
2 teaspoons chopped fresh thyme
1 dried bay leaf
6 ounces pitted prunes, halved (1 cup)
2 ounces pitted and halved Spanish green olives, such as Castelvetrano (1/2 cup)
2 tablespoons unsalted butter
Cooked polenta or mashed potatoes, for serving

Steps:

  • Heat oil in a 6- to 8-quart multicooker set to the high "Saute" setting. Season chicken on both sides with salt and pepper. Working in batches, add chicken to pot and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
  • Add onions and garlic; season with salt and pepper. Cook, stirring occasionally, until lightly caramelized and slightly softened, 6 to 8 minutes. Add 1/2 cup vinegar and cook, scraping up any browned bit from bottom of pot, until vinegar evaporates, 1 to 2 minutes. Stir in remaining 3/4 cup vinegar, broth, thyme, bay leaf, prunes, and olives. Return chicken to pot. Secure lid of multicooker.
  • Cook on high "Pressure Cook" setting for 10 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard bay leaf. A thermometer inserted into thickest part of chicken (near but not touching bones) should read 165 degrees, and onions should be tender. Transfer chicken to a plate. Using a slotted spoon, remove onions, garlic, prunes, and olives from liquid; transfer to plate. Whisk butter into liquid in pot; adjust seasoning as desired. Serve chicken mixture over polenta or mashed potatoes, with sauce spooned over top.

INSTANT POT CHICKEN MARBELLA



Instant Pot Chicken Marbella image

This classic dinner party dish is made from start to finish in the multi-cooker. Briny capers and olives marry with dried apricots and a touch of brown sugar for the perfect blend of sweet and savory.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, thinly sliced
1/2 cup dried apricots, halved
1/2 cup pitted kalamata olives
1/4 cup dry white wine
2 tablespoons drained capers
1 tablespoon light brown sugar
1 1/2 teaspoons dried oregano

Steps:

  • Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken thighs on both sides with salt and pepper. Add the oil to the pot, then add half of the chicken thighs skin-side down. Cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
  • Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the apricots, olives, white wine, capers, brown sugar, oregano and 1/3 cup water. Stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the pot and put the rack on top of the olive and apricot mixture with the handles going up the sides. Nestle the chicken on the rack skin-side up.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a platter and use a slotted spoon to scoop the olive and apricot mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
  • Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes. Spoon the sauce on top of the chicken and serve immediately.

PRESSURE-COOKER CHICKEN MARBELLA



Pressure-Cooker Chicken Marbella image

It's sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. - Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 cup reduced-sodium chicken broth
1 cup pitted green olives, divided
1 cup pitted dried plums (prunes), divided
2 tablespoons dried oregano
2 tablespoons packed brown sugar
2 tablespoons capers, drained
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 tablespoon minced fresh parsley
1 tablespoon white wine
1 tablespoon lemon juice
Hot cooked couscous

Steps:

  • Place broth, 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 6-qt. electric pressure cooker. Place chicken in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for , 10 minutes, then quick-release any remaining pressure., Chop remaining olives and dried plums. Remove chicken; keep warm. Stir parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

Nutrition Facts : Calories 352 calories, Fat 17g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 908mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 23g protein.

MODERNIZED CHICKEN MARBELLA (COOK'S ILLUSTRATED)



Modernized Chicken Marbella (Cook's Illustrated) image

In the 70's, the original made The Silver Palate Cookbook famous, but the recipe needed a review and refreshment. To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken skin in a skillet before baking it through. From Cook's Illustrated.

Provided by DrGaellon

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 23

1/3 cup pitted green olives, rinsed
1/3 cup pitted prunes
3 tablespoons extra-virgin olive oil
4 garlic cloves, peeled
2 tablespoons capers, rinsed
3 anchovy fillets, rinsed
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon kosher salt
1 pinch red pepper flakes
2 1/2-3 lbs bone-in skin-on chicken quarters (any combination of breasts and-or leg quarters)
kosher salt
ground black pepper
2 teaspoons olive oil
3/4 cup low sodium chicken broth
1/3 cup white wine
1/3 cup pitted green olives, rinsed and halved
1 tablespoon capers, rinsed
2 bay leaves
1/3 cup pitted prunes, chopped coarsely
1 tablespoon unsalted butter
1 teaspoon red wine vinegar
2 tablespoons minced fresh parsley

Steps:

  • FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl. (Paste can be refrigerated for up to 24 hours.).
  • FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1½ teaspoons salt and season with pepper.
  • Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
  • Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
  • Remove skillet from oven and use back of spoon to spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, breasts register 160 degrees, and leg quarters register 175 degrees, 7 to 12 minutes longer.
  • Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, sprinkle with remaining 1 tablespoon parsley, and serve.

Nutrition Facts : Calories 815.3, Fat 62.1, SaturatedFat 16.4, Cholesterol 223, Sodium 974, Carbohydrate 3.7, Fiber 1.2, Sugar 0.5, Protein 55.3

THE SILVER PALATE'S CHICKEN MARBELLA



The Silver Palate's Chicken Marbella image

If there's such a thing as boomer cuisine, it can be found in the pages of "The Silver Palate Cookbook" by Sheila Lukins and Julee Rosso. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.

Provided by Christine Muhlke

Categories     dinner, weekday, one pot, roasts, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers, with a bit of juice
6 bay leaves
1 head of garlic, peeled and puréed
1/2 cup fresh oregano, chopped, or 1/4 cup dried oregano
2 teaspoons of salt
1/4 teaspoon freshly ground pepper
2 chickens, 3 1/2 to 4 pounds each, quartered
1 cup dry white wine
1 cup brown sugar
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
  • Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
  • Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
  • Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

Nutrition Facts : @context http, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams

CHICKEN MARBELLA (FROM THE SILVER PALATE COOKBOOK)



CHICKEN MARBELLA (FROM THE SILVER PALATE COOKBOOK) image

Categories     Chicken

Number Of Ingredients 13

4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Steps:

  • 1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. 2. Preheat oven to 350 degrees Fahrenheit. 3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. 5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. 6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken. Makes 16 pieces, 10 or more portions

CHICKEN MARBELLA



CHICKEN MARBELLA image

Categories     Marinade     Chicken     Bake     Quick & Easy

Yield 5 people

Number Of Ingredients 13

2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley or cilantro, finely chopped

Steps:

  • 1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight. 2 Preheat oven to 350°F. 3 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink). 5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat. Serves 5.

Tips:

  • Use a whole chicken: This will give you the most flavor and juiciness. If you don't have a whole chicken, you can use chicken breasts or thighs, but you may need to adjust the cooking time.
  • Marinate the chicken overnight: This will help the chicken absorb all the flavors of the marinade. If you don't have time to marinate the chicken overnight, you can marinate it for at least 30 minutes.
  • Use a variety of vegetables: This will add color, flavor, and texture to the dish. Some good options include potatoes, carrots, celery, onions, and mushrooms.
  • Don't overcrowd the pan: If you overcrowd the pan, the chicken and vegetables will not cook evenly. Make sure there is enough space between the pieces of chicken and vegetables so that they can cook evenly.
  • Cook the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. You can check the internal temperature of the chicken using a meat thermometer.

Conclusion:

Chicken Marbella is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The chicken is marinated in a flavorful mixture of olive oil, vinegar, garlic, and herbs, then roasted with vegetables until it is cooked through. The result is a moist and tender chicken with a crispy skin and a delicious sauce. Serve Chicken Marbella with rice, pasta, or your favorite side dish.

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