Chicken Marbella

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Olives, a tangy marinade, prunes and plenty of garlic make this easy chicken Marbella recipe a knockout. A classic dish great for company!

Prep: 10

Cook: 40

Total: 9

Servings: servings

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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.

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