Chicken Marbella is an easy choice when you know you’re going to be limited on time. The recipe calls for marinating the chicken overnight, but the preparation is ultra simple, and the outcome is packed full of the kind of flavors one would expect from a meal you’ve slaved over to prepare. The result is tender and juicy meat with a briny and sweet tang. Olives, capers and prunes play so deliciously well together that this will become a staple in your kitchen.
Health-conscious cooks may consider skipping the brown sugar: the dish is still wonderful without it.
Chicken Marbella Recipe
INGREDIENTS
2 lbs chicken thighs (about 6)
1/4 c extra virgin olive oil
1/4 c red wine vinegar
20 prunes
3 bay leaves
1/3 c capers plus 2 tsp juice
3/4 c large green olives, pitted, such as Castelvetrano, or Cerignola
1 small garlic head, minced
2 TBSP dried oregano
1 TBSP salt
1 tsp fresh cracked pepper
2/3 c dry white wine
1/3 c light brown sugar, packed
INSTRUCTIONS
- Mix olive oil, vinegar, prunes, bay leaves, capers & juice, olives, garlic, oregano, salt and pepper in a medium bowl for the marinade.
- Add chicken to the marinade, making sure to coat the thighs.
- Cover or transfer to a gallon sized ziplock bag, and marinate overnight.
- Preheat the oven to 350 degrees.
- Transfer the the chicken thighs and marinade to a roasting pan, skin side up.
- Season with 1 tsp of salt and 1/2 tsp of pepper.
- Evenly distribute the brown sugar on top of the thighs.
- Pour wine around the chicken (not on top).
- Roast for 45-55 minutes.
- Remove from the oven, cover with foil, and allow to rest for 15 minutes.
- Remove bay leaves, transfer to a platter, and serve.
Recipe by Star Laliberte / Styling and Photography by Keith Recker
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