Description
Chicken Marbella is a classic, flavorful dish featuring bone-in, skin-on chicken thighs marinated overnight in a tangy and sweet mixture of olives, prunes, capers, garlic, and herbs. The chicken is then baked until tender and juicy, with a richly flavored sauce often served as a drizzle. This updated Silver Palate recipe balances savory, sweet, and tangy notes, making it a perfect entree for family dinners or entertaining guests.
Ingredients
Chicken and Marinade
- 12 bone-in, skin-on chicken thighs (preferably air chilled)
- 8 cloves garlic, peeled and crushed
- 2 tablespoons dried oregano (or 1/4 cup chopped fresh oregano)
- 1 teaspoon kosher salt (plus more if needed)
- 1/2 teaspoon black pepper (plus more if needed)
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted prunes, quartered or roughly chopped
- 1/2 cup pitted green olives, halved
- 1/4 cup capers
- 1 tablespoon caper juice
For Baking and Garnish
- 1/3 cup brown sugar
- 1/2 cup white wine (or chicken broth)
- 1/4 cup parsley and/or cilantro, finely chopped
Instructions
- Prepare the Marinade: In a large bowl, combine the chicken thighs, crushed garlic, dried oregano, kosher salt, black pepper, red wine vinegar, olive oil, chopped prunes, green olives, capers, and caper juice. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate overnight to allow the flavors to penetrate the meat. Stir gently occasionally if possible.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat.
- Arrange Chicken in Baking Dish: Using tongs, place the marinated chicken thighs in a single layer in a baking dish approximately 9 x 13 inches. Spoon the marinade evenly over the chicken pieces.
- Add Brown Sugar and Wine: Sprinkle the brown sugar evenly over the chicken. Carefully pour the white wine (or chicken broth) around the chicken pieces, taking care not to wash away the marinade and brown sugar on top.
- Bake the Chicken: Bake in the preheated oven for 40-50 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). The chicken should be juicy and golden, and the sauce should be flavorful and slightly thickened.
- Transfer and Garnish: Using a slotted spoon, transfer chicken and the solid ingredients from the marinade to a serving dish. Sprinkle the chopped parsley and/or cilantro over the top. Spoon some of the cooking juices over the chicken. Optionally, pour remaining juices into a gravy boat for serving, skimming off excess fat if desired.
- Serve: Serve the Chicken Marbella immediately while warm, or allow it to cool to room temperature if serving later. This dish can be prepared ahead and reheated carefully.
Notes
- Preferably use air-chilled chicken thighs for better texture and flavor.
- Marinating the chicken overnight is key to developing the dish’s characteristic flavor.
- If using fresh oregano, increase to 1/4 cup chopped to balance flavor.
- Internal temperature of 165°F (74°C) ensures safe and juicy chicken.
- Brown sugar adds a slight sweetness that balances the tangy vinegar and salty olives.
- This dish can be made ahead of time and reheated gently to preserve moisture.
- Prep Time: 15 minutes plus overnight marinating
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
