Chicken Marbella is a retro dish that deserves a spot in your modern repertoire. It’s one of my favorite dinners to make for company, because it’s surprising and really easy to prep ahead. A tangy marinade, briny olives, heaps of garlic, and sweet prunes make this recipe a knockout!
Email Me the Recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we'll send you the best of Well Plated. Already registered? Log in here.
Why You’ll Love This Chicken Marbella Recipe
- Sweet, Savory, Salty and Tangy. Do you love a little sweet with your savory? A little salty with your sweet? How about olives? Don’t they make everything better? Then you are going to LOVE chicken Marbella. This is a classic recipe adapted from The Silver Palate Cookbook, prized for its exceptionally balanced flavors.
- Rustic and Easy. To me, chicken Marbella has Chicken Fricassée vibes, in that it’s rustic and simple, but in this simplicity, it has some high-end appeal. Almost all the time needed for this recipe is hands-off—it’s the ingredients and marinade that make it so flavorful.
- Dinner Party Worthy. Even though chicken Marbella is easy enough for a weeknight dinner, it’s also impressive enough to serve to guests. (And I promise everyone will ask for the recipe.)
How to Make Chicken Marbella
The Ingredients
- Extra-Virgin Olive Oil and Red Wine Vinegar. The base of our chicken Marbella marinade. Not only does it add a delightful tangy flavor, it also tenderizes the meat.
- Prunes. One of the sweet elements in this dish. Prunes are dried plums and they need a PR makeover; they’re delicious!
- Spanish Green Olives. Manzanilla and Castelvetrano olives both work. (Psst, olive lovers! Try this Greek Chicken too.)
- Capers. These little dynamos add a briny punch.
- Bay Leaves. The bay leaf infuses flavor into the chicken in a nice, understated way.
- Garlic. Chicken Marbella has lots of garlic and we wouldn’t have it otherwise.
- Dried Oregano. For some Mediterranean flair.
- Chicken. Bone in skin on chicken thighs are the juiciest, most flavorful cut, so it’s what we’re using here.
- Dry White Wine. Pinot Grigio and Sauvignon Blanc are both excellent dry white wines for cooking.
- Brown Sugar. This adds sweetness, but also a subtle caramel note.x
- Fresh Parsley. For garnish.
- Brown Rice and Baguette Slices. Because you’ll want to soak up all that fabulous sauce. Instant Pot Brown Rice makes it easy!
The Directions
- Mix the Marinade. Welcome to Flavortown, population YOU.
- Add the Chicken. Turn the chicken to coat it evenly. Refrigerate overnight.
- Assemble. Place the chicken in the pan, skin-side-up, then add the marinade and pour the wine around the thighs. Season and add the brown sugar.
- Bake. Roast the chicken Marbella in a 350 degree F oven for 40 to 50 minutes. Sprinkle with parsley, cover, and rest for 10 minutes before transferring to a platter and ENJOY!
What to Serve with Chicken Marbella
- Grains. Chicken Marbella pairs well with any type of grain, not just rice! Try it with wheat berries or farro too.
- Bread. Baguette slices are always fantastic, but if you’re feeling ambitious, try this Rosemary Olive Oil Bread.
- Vegetables. Smashed Brussels Sprouts would make a fantastic side, as would Roasted Root Vegetables.
- Salad. For a lighter accompaniment, toss a bag of your favorite greens with a simple vinaigrette, or try this Kale and Brussels Sprouts Salad.
Recipe Tips and Tricks
- Overnight Marinade is Mandatory. Chicken Marbella is not a recipe where 30 minutes in the marinade will cut it. The olives, prunes, and bay leaves really need some time to mix and mingle with the chicken to impart their flavor.
- But Don’t Over-Marinate. Leaving the chicken in the marinade too long will give it an unpleasant texture. Overnight will do it!
- Check the Temperature. As always, the best way to know when roasted chicken is ready to eat is with an instant-reader thermometer. Once it reaches 165 degrees F in the thickest part of the thigh, it’s ready to pull out of the oven.
Chicken Marbella
Prep: 10 minutes
Cook: 40 minutes
Total: 9 hours
Servings: 6 servings
This chicken Marbella recipe is a retro dish that belongs on your modern menu. It's packed with flavor and great for company! Olives, a tangy marinade, prunes and plenty of garlic make this classic dish a knockout.
email me the recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we’ll send you the best of Well Plated. Already registered? Log in here.
Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 8 ounces pitted prunes about 1 heaping cup
- ⅔ cup pitted Spanish green olives such as Manzanilla or Castelvetrano olives
- ⅓ cup capers with their juices
- 4 bay leaves
- 12 cloves of garlic peeled and finely chopped
- 3 tablespoons dried oregano
- 3 ½ teaspoons kosher salt divided
- 1 teaspoon ground pepper divided
- 4 ½ to 5 pounds bone in skin on chicken thighs 8 to 10
- 1 cup dry white wine
- ⅓ cup brown sugar
- Chopped fresh parsley for serving
- Brown rice and/or baguette slices for serving
Instructions
- In a giant mixing bowl, stir together the oil, vinegar, prunes, olives, capers and their juices, bay leaves, garlic, oregano, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper.
- Add the chicken thighs. With your hands, turn gently to coat them evenly. Cover and refrigerate overnight; turn the chicken once or twice while it marinates so the flavors permeate it evenly.
- When ready to cook, remove the chicken from the refrigerator to take off the chill, place a rack in the center of your oven, and preheat the oven to 350°F. Place the chicken skin-side up in a large roasting pan, being careful not to overlap them. Pour the marinade all over and around the chicken.
- Pour the wine around the chicken (but not on top of them). Sprinkle with the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Then, sprinkle with the brown sugar.
- Bake the chicken Marbella for 40 to 50 minutes, until the chicken thighs register 145°F on an instant read thermometer. Sprinkle with parsley, cover, and let rest for 10 minutes.
- To serve, transfer the chicken, prunes, and olives and all of the juices to a serving platter (or just set the dish right in the table). Serve hot with rice or baguette and lots of the juices spooned all over everything.
Video
Notes
- Adapted from The Silver Palate Cookbook
- Instead of thighs, you can swap chicken quarters or other bone-in, skin on chicken pieces
- TO STORE: Chicken Marbella can be stored in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: To reheat, place the chicken in a baking dish and cover with foil. Bake at 350°F until heated through. (The microwave works too, but it’s more of a gamble—it can affect the texture of the meat.)
- TO FREEZE: Store chicken Marbella in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.
Nutrition
Serving: 1(of 6)Calories: 952kcalCarbohydrates: 43gProtein: 49gFat: 63gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 30gTrans Fat: 0.2gCholesterol: 283mgPotassium: 990mgFiber: 5gSugar: 27gVitamin A: 642IUVitamin C: 3mgCalcium: 119mgIron: 4mg
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me UpRelated Recipes
Looking for more ways to fancy up your chicken? Try these recipes next!
Amazing combination of flavors! Did not make any changes at all. Thought it was very good and really enjoyed making and eating something different. Served it with white rice which was delicious with the juices from the Chicken Mirabella. Thank you so much!
So glad to hear, thank you Lori!
It was so yummy.
Thank you Grace!
Incredible! I had heard about Chicken Marbella but never imagined it would taste this good. The chicken was juicy and soaked up all the marinade’s goodness. I also love that it’s a one-pan dish, which makes cleanup a breeze. This is a new favorite for sure, and I’ll be making it again soon.
So glad to hear you enjoyed it, Karen! Thank you!
I’m so glad I tried this Chicken Marbella recipe! The combination of the prunes and olives was just amazing. I let the chicken marinate overnight, and it really made a difference – every bite was packed with flavor. The chicken was so tender, and the sauce was just divine.
Happy to hear you enjoyed it, Cassie! Thank you!