#chickenmarbella

This recipe is my “go to” chicken. I’ve made it almost every Passover and Rosh Hashana since I found it. many moons ago. The original recipe is from the “Silver Palate” cookbook.  It has been a staple on my holiday table for as far back as I can remember.  It’s really a perfect recipe for any time of the year.   *the key to this recipe is an overnight marination so don’t skip that and obviously 4…

Chicken Marbella is a classic dish with Spanish and Mediterranean influences, known for its unique combination of sweet and savory flavors. Marinating the chicken overnight allows the flavors to meld together, resulting in tender and flavorful chicken pieces.

Ingredients: 4 lbs chicken pieces, preferably thighs and breasts. 1 head of garlic, minced. 1/4 cup dried oregano. 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, finely chopped.

Instructions: Put chicken pieces, oregano, red wine vinegar, olive oil, prunes, olives, capers with juice, and bay leaves in a large bowl. Well mix to cover the chicken all over. Cover and put in the fridge overnight. Set the oven to 350F 175C and heat it up. Put the chicken pieces in a baking dish so that they are all in one layer. Spread the brown sugar out on top of the chicken. Place the chicken pieces around the white wine. Cover and bake for 50 to 60 minutes, or until the chicken is done and the juices run clear. Add chopped parsley as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

For everyone that keeps asking for this, I have delivered.  This recipe is incredibly simple, fairly healthy, and definitely open for interpretation, so feel free to adjust and add your own flair. 

What you’ll need:

2+lbs of chicken, depending on how much you want to make. I’ve mostly used frozen boneless/skinless breasts and thighs, but also really enjoyed some bone-in (skin-on) portions as well, and they probably have a better flavor.

Olive Oil

red wine vinegar

2 cups (total) of 3 (or more) different kinds of pitted or sliced olives. I typically use garlic stuffed, kalamata, and spanish olives.

1/2 cup capers/caper juice

1/4 cup dried plums (or prunes, however apparently that’s not as sexy as “dried plums”, because rarely can I find a packaged boldy labeled as “prunes”)

5-10 (depending on taste) whole garlic cloves 

3 Tbl coconut sugar (optional)

dry white wine - I usually use sauvignon blanc, but really it’s just whatever I can find for less than 4 bucks.

1/2 cup sliced almonds

salt & pepper to taste

The most work you’ll do for this is finding everything at the store and opening all the containers. I usually do all the preparation the night before I plan to serve this, and let the chicken thaw/marinate in the fridge until an hour before I plan to serve. I’ve also put this together the morning of, and it’s okay, but the more time you can let this marinate the better.

Dump the frozen chicken meat in your pan, and drizzle your red wine vinegar and olive oil over the meat. I use enough chicken to fill a 9x13 pan, and that serves about 3-4 people, depending on the size of the people and sides I’m serving with it.

Dump your olives, capers, plums, and garlic over and around the chicken. I love olives, so I usually use quite a bit, I’ll eyeball two or more cups (total, not each) of the different olives. If I’m using garlic stuffed olives, I usually forgo any additional garlic, but if you’re going to add it now is the time. When I make mine, I also use a little juice from each of the olives as well as the capers, totaling around 1/2 a cup. Most recipes call for exclusively caper juice, but this is my recipe so it’s my rules. 

Cover that gloriously delicious junk and stick it in the fridge to thaw and marinate. Forget about it, if you can, until about an hour before you plan to gorge yourself. 

Preheat your oven to 350°. Add your almonds, and sprinkle the coconut sugar over the chicken. If you don’t have coconut sugar, you can use brown sugar, but it ain’t the same, let me tell ya. 

Right before you pop it in, add your white wine, being careful to not pour over the chicken, but just adding it to the sides. Now, let me caveat this: I don’t typically use the wine. Since I thaw my chicken while it marinates, there’s so much water and juices already in the pan that I never need more. However, if you’re using fresh chicken, this step would be essential. Sometimes, if I really want to add the wine, I’ll drain the chicken juices out with a baster so as to not disturb each perfectly placed olive, but I find that the wine doesn’t really change the flavor that much.

Cook that business for 45 minutes to an hour. The cooking time primarily depends on how thick your chicken is and whether or not you have skin and bones. I like mine pretty roasty and caramelized on top (thank you coconut sugar), so my boneless/skinless breasts cook for closer to an hour. 

and ENJOY. I love to make this for others, as it’s fairly exotic and different, and tastes like you slaved away all day, rather than dumped a bunch of chaos on some chicken and left it to mingle all by its lonesome. I usually serve it with rice or quinoa and a salad, but roasted potatoes also pair really well. 

51 HD Chicken Marbella Recipe Directions, Ingredients with Images

Directions: 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,…