Chicken Marbella
Loaded with wine, olives, capers, and prunes, this easy chicken Marbella is a juicy dinner that packs a sweet and briny punch in each bite.
Servings : 4 servings
Ingredients
For the marinade:
- ½ cup olive oil
- 1 shallot, thinly sliced
- 1½ teaspoons salt
- fresh ground black pepper, to taste
- 3 tablespoons pitted green olives, halved
- 1 tablespoon olive brine
- 2 tablespoons capers
- 1 tablespoon caper brine
- ¼ cup pitted prunes
- 1 tablespoon dried oregano
- ¼ cup red wine vinegar
For the chicken:
- 2.5 pounds bone-in, skin-on chicken thighs and drumsticks
- salt and fresh ground black pepper, to taste
- 1 small yellow onion, thinly sliced
- 3 large garlic cloves, quartered
- 2 bay leaves
- 3 large garlic cloves, thinly sliced
- 3 tablespoons light brown sugar
- ¼ cup dry white wine
- ¼ cup low-sodium chicken broth
- ¼ cup fresh orange juice
Instructions
- Mix the olive oil, shallot, salt, black pepper, green olives, olive brine, capers, and caper brine in a large mixing bowl. Add the prunes, dried oregano, and red wine vinegar; stir to combine.
- Add the chicken and toss it until it's completely coated. Cover the bowl with plastic wrap and refrigerate it for 1 hour or overnight.
- Preheat the oven to 350˚F. Place the oven rack in the bottom position.
- Remove the chicken from the fridge and place it in a large baking dish or roasting pan. Season it with salt and pepper to taste, and pour in the marinade.
- Place the sliced onion and quartered garlic in the spaces between the chicken. Add the bay leaves. Sprinkle the chicken with thinly sliced garlic.
- Top the chicken thighs and drumsticks with brown sugar. Pour in the wine, chicken broth, and orange juice from the side.
- Pop the baking dish into the oven for 45 to 50 minutes or until the chicken is cooked. Use an Instant Read Meat Thermometer to check for doneness - chicken is cooked through when its internal temperature registers at 165˚F.
- Remove it from the oven and let it rest for 10 minutes.
- Transfer to a platter, baste it with the cooking juices, and serve warm.
Notes
- Chicken: We're using bone-in skin-on chicken thighs and drumsticks. While you certainly can use skinless, boneless chicken breasts, I highly recommend trying this recipe as-is. You can make it your own the second time around.
- Brine: Use the brine from the jar of olives and the jar of capers. You only need a tablespoon of each.
- Prunes: The original recipe calls for prunes, but you can also use dried apricots or dates.
- If time permits, marinate the chicken overnight. This will help the flavors meld together, producing juicier, more flavorful chicken.
- Reduce the sauce: Completely optional, but always a delicious idea. Transfer the baked chicken pieces to a platter and top with the prunes, olives, and capers. Then, pour the cooking juices into a skillet, place the skillet/pan over medium heat, and bring the juices to a boil; continue to cook until the sauce is reduced to about 1/2 cup. Strain it into a heatproof bowl and pour it over the chicken.
- Refrigerate the leftovers in an airtight container for 3 to 4 days.
Nutrition
Serving: 10 ounces | Calories: 882 kcal | Carbohydrates: 24 g | Protein: 41 g | Fat: 68 g | Saturated Fat: 15 g | Polyunsaturated Fat: 11 g | Monounsaturated Fat: 37 g | Trans Fat: 0.2 g | Cholesterol: 236 mg | Sodium: 1383 mg | Potassium: 731 mg | Fiber: 2 g | Sugar: 16 g | Vitamin A: 358 IU | Vitamin C: 11 mg | Calcium: 76 mg | Iron: 3 mg | Net Carbs: 22 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.