Chicken Marbella
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This Chicken Marbella starts with chicken marinated in a simple yet perfectly balanced medley of garlic, oregano, and vinegar. Then, it’s oven-baked with the rich sweetness of prunes and the sharp tang of green olives, resulting in a dish that’s both comforting and delightfully surprising.
What Is Chicken Marbella
I love how this simple Chicken Marbella brings together the best of Spanish and Moroccan cuisines. It starts with chicken pieces marinating in a down-to-earth yet flavorful mix of garlic, oregano, and a little vinegar – simple ingredients that work wonders. Then, into the oven it goes with prunes and olives, which add this incredible sweet and savory contrast.
- Chicken Pieces: I usually use thighs and breasts. Feel free to use whatever chicken parts you prefer.
- Garlic: Fresh is best.
- Dried Oregano: Marjoram can be a good alternative if you’re out of oregano.
- Salt and Pepper: Adjust to taste.
- Red Wine Vinegar: It gives a tangy kick to the marinade. Apple cider vinegar could work in a pinch.
- Olive Oil: You can replace with any neutral oil like canola or vegetable oil.
- Pitted Prunes: They add a lovely sweetness and texture. Dried apricots are a nice alternative if you’re not a fan of prunes.
- Green Olives: For that briny, salty contrast. Kalamata olives can be a great swap here.
- Capers with a Bit of Juice: They offer a burst of briny flavor. If you don’t have any, you can just omit them.
- Bay Leaves: These bring a subtle depth to the dish. If you don’t have them, just skip it – the dish will still be delicious.
- Brown Sugar: It balances the tanginess and adds a caramelized touch. You can substitute with regular sugar, honey or maple syrup.
- White Wine: Dry wine works best such as Sauvignon Blanc, Pinot Grigio or Chardonnay.
- Fresh Parsley: For garnish and a fresh, herby finish.
You’re gonna love how incredibly easy this Chicken Marbella recipe is. It’s all about mixing, marinating, and baking – easy as pie!
First off, grab a large bowl. Toss in the minced garlic, dried oregano, a good pinch of salt and pepper, red wine vinegar, and olive oil. Now, add the prunes, olives, capers with a bit of their juice, those aromatic bay leaves and give it a good mix.
Next up, add your chicken pieces to this gorgeous marinade. Make sure each piece gets a nice, even coating. Then cover the bowl and pop it in the fridge. Let it sit there for at least 2 hours, but overnight is even better.
When you’re ready to cook, preheat your oven to 350°F (175°C). Arrange the chicken in a single layer in a large baking dish. Don’t forget to spoon all that delicious marinade over the chicken. Now, for a sweet little twist, sprinkle the chicken pieces with brown sugar. Then pour the white wine around them, not over them so you don’t wash away the brown sugar.
Pop the baking dish into the oven for about 50 minutes. During this time, baste the chicken a few times with the pan juices. This step is key for that mouth-watering, caramelized finish. You’ll know it’s done when the chicken is beautifully browned and the sauce is bubbling and syrupy. The internal temperature of the chicken should be 165°F (74°C).
Once done, carefully transfer the chicken, along with the prunes, olives, and capers, onto your serving platter. Drizzle a few spoonfuls of those luscious pan juices over the top. For a burst of freshness, sprinkle generously with chopped parsley.
How To Serve
I love pairing Chicken Marbella with sides that complement its rich flavors. You want something that’ll soak up that delicious sauce, or add a fresh contrast to the dish. Here are some recipes that I think go beautifully with this chicken:
Mashed Potatoes
Jasmine Rice
Skillet Green Beans
Creamy Polenta
Frequently Asked Questions
Why is it called Chicken Marbella?
This dish is actually named after Marbella in Spain, but here’s the twist: it doesn’t have traditional Spanish origins. It was created by the chefs at The Silver Palate in New York City. They were inspired by Mediterranean flavors, particularly those from Spain and Morocco.
Can I make Chicken Marbella ahead of time?
Absolutely! In fact, Chicken Marbella is a fantastic make-ahead dish. You can marinate the chicken overnight, which not only saves you time but also allows those flavors to really seep into the chicken, making it even more delicious. Just pop it in the oven when you’re ready to cook!
What’s the best wine to use in Chicken Marbella?
I recommend using a dry white wine for this recipe. Some great options include Sauvignon Blanc, Pinot Grigio, or a dry Chardonnay. These wines complement the dish’s flavors without overpowering them.
Expert Tips
- Marinate Overnight: For the most flavorful chicken, let it marinate overnight. The longer it soaks, the more those delicious flavors will infuse into the meat.
- Use Quality Olives and Capers: Don’t skimp on the olives and capers. Opt for high-quality ones for a richer taste. They truly make a difference in the overall flavor profile of the dish.
- Adjust the Sweetness: If you’re not a fan of too much sweetness, feel free to reduce the amount of prunes or brown sugar. It’s all about balancing the flavors to your liking.
- Basting is Key: Don’t forget to baste the chicken as it cooks. This keeps it moist and helps to develop a beautifully caramelized exterior.
- Let it Rest: Once out of the oven, let the dish rest for a few minutes before serving. This allows the juices to redistribute, ensuring each bite is succulent and flavorful.
Storage
To store Chicken Marbella, let it cool completely and then keep it in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, put the cooled dish in freezer-safe containers or bags, and it will last for about 3 months. Thaw in the refrigerator overnight and reheat before serving.
More Chicken Recipes
- Chicken Diane
- Lemon Herb Chicken And Potatoes Skillet
- Crockpot Chicken Alfredo
- Roasted Chicken And Vegetables
- Buffalo Chicken Sliders
- Baked Chicken Legs
- Chicken Provençal
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Chicken Marbella
Video
Ingredients
- 5 cloves garlic (minced)
- ¼ cup dried oregano
- salt and pepper (to taste)
- ½ cup red wine vinegar
- ½ cup olive oil
- 1 cup pitted prunes
- ½ cup pitted green olives
- ½ cup capers (with a bit of juice)
- 6 bay leaves
- 4 pounds chicken pieces (thighs and breasts)
- ½ cup brown sugar (packed)
- 1 cup white wine (dry is best)
- ¼ cup fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers with juice, and bay leaves. Mix it up to create the marinade.
- Add the chicken pieces to the marinade. Make sure each piece is nicely coated. Cover the bowl and refrigerate for 2 hours or overnight. This step is crucial for infusing all those gorgeous flavors into the chicken.
- When you’re ready to cook, preheat your oven to 350°F (175°C).
- Arrange the chicken in a single layer in a large baking dish. Spoon the marinade over it evenly. Then sprinkle the chicken pieces with brown sugar and pour the white wine around them.
- Bake for 50 minutes, basting frequently with the pan juices. The chicken should be nicely browned and cooked through, with the sauce turning into a delightful syrup.
- Once done, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with chopped parsley or cilantro.
Equipment
Notes
- Marinate the chicken for at least 2 hours, or overnight for the best flavor.
- Use a large baking dish to ensure the chicken cooks evenly.
- Baste the chicken frequently while baking to keep it moist and flavorful.
- If you prefer less sweetness, reduce the amount of prunes.
- For a less tangy taste, adjust the quantity of vinegar to your liking.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
