Best 5 Weeknight Chicken Marbella Recipes
Indulge in the savory and aromatic flavors of Chicken Marbella, a delectable dish that combines the essence of Mediterranean cuisine with the convenience of a weeknight meal. This culinary masterpiece tantalizes the senses with its delectable blend of sweet and tangy flavors, complemented by the tender texture of chicken and the vibrant colors of fresh fruits and vegetables. As you embark on this culinary journey, you'll discover four enticing variations of Chicken Marbella, each offering a unique twist on this classic recipe. Prepare to be captivated by the original Chicken Marbella, a harmonious fusion of chicken, prunes, olives, and almonds, slow-cooked to perfection in a delightful sauce. Embark on a culinary adventure with Chicken Marbella with Roasted Grapes, where the sweetness of roasted grapes adds a delightful dimension to this timeless dish. Experience the vibrant flavors of Chicken Marbella with Blood Oranges, where the tangy citrus notes of blood oranges create a refreshing and unforgettable taste sensation. Last but not least, savor the authentic flavors of Spanish Chicken Marbella, a traditional rendition that captures the essence of this beloved dish.
Here are our top 5 tried and tested recipes!
SILVER PALATE'S CHICKEN MARBELLA
This Chicken Marbella recipe, a Silver Palate classic is made with boneless thighs. The perfect make ahead meal Just mix, marinate and bake!
Provided by Nancy Buchanan
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Prick the chicken all over with a fork. In a gallon-sized Ziploc bag combine the chicken, garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers and bay leaves.
- Seal the bag and squish everything around for a a minute or two to mix all the ingredients.
- Refrigerate overnight.
- To cook:
- Adjust an oven rack to the upper third of the oven.
- Pre heat the oven to 350 degrees
- Transfer the contents of the ziploc bag into a 10 x 7 casserole dish.
- Sprinkle the brown sugar on top of the chicken.
- Pour the white wine around the chicken.
- Bake the chicken for 35 - 45 minutes or until the chicken is cooked through. (165 degrees on a meat thermometer placed in the thickest part of the thigh).
- Serve the chicken, spooning the sauce and the prunes and olives over the top and garnish with the parsley.
Nutrition Facts : Calories 819 kcal, Carbohydrate 27 g, Protein 38 g, Fat 59 g, SaturatedFat 13 g, Cholesterol 222 mg, Sodium 1382 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
CHICKEN MARBELLA, UPDATED
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
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
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
CHICKEN MARBELLA
Provided by Katie Lee Biegel
Categories main-dish
Time 9h30m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Arrange the chicken in a large baking dish and sprinkle generously with salt and pepper. Combine the olive oil, vinegar, dates, olives, capers with their brine, parsley, oregano, garlic and bay leaves in a large bowl. Pour the mixture evenly over the chicken. Flip and rotate the chicken to coat it completely. Cover and refrigerate overnight.
- When you are ready to cook the chicken, preheat the oven to 350 degrees F. Let the chicken sit at room temperature while the oven preheats.
- Arrange the chicken pieces so that they are all skin-side up. Spoon the marinade from the bottom of the dish over the chicken. Sprinkle the chicken with the brown sugar. Pour the wine around the chicken. Bake, basting every 10 to 15 minutes with the pan juices, until the chicken is brown on top, the juices run clear when pierced and the internal temperature is 165 degrees F, 50 to 60 minutes. Baste the chicken with its juices, then transfer it to a large platter. Spoon the olives, capers and dates over the chicken with a slotted spoon, only including a little of the sauce. Serve the remaining sauce on the side, if desired.
THE SILVER PALATE'S CHICKEN MARBELLA
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
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
Tips:
- For a crispier chicken skin, pat the chicken dry before searing.
- To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have a Dutch oven, you can use a large skillet or braising pan.
- Serve the chicken with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Chicken Marbella is a classic dish that is easy to make and always a crowd-pleaser. The combination of sweet and savory flavors makes it a perfect dish for any occasion. This recipe is a great way to enjoy a delicious and healthy meal on a busy weeknight.
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