Chicken Marbella
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Marinating time
8 hrs
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Total Time
1 hr 10 mins
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Servings
6 people
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Calories
4593 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Chicken Marbella
Description
Chicken Marbella uses a whole cut-up chicken marinated overnight in a mixture of bay leaves, garlic, prunes, green olives, capers, red wine vinegar, olive oil, oregano, salt, and pepper. The marinade's acidity and mix of briny and sweet ingredients ensure the chicken absorbs varied flavors. Roasting with white wine and brown sugar enhances caramelization and depth.
The resultant chicken is tender, with fruit and olive bursts balancing the savoriness. It pairs nicely with simple sides like plain rice, pilaf, boiled potatoes, or crusty bread that can soak up the sauce. Leftovers keep up to four days and reheat on the stovetop with the sauce to regain moisture.
If short on time, even a 30-minute marinade improves flavor. Red wine vinegar can be substituted with apple cider vinegar, balsamic vinegar, or lemon juice for subtle changes. The marinade is key to the layered flavor, and the dish showcases Mediterranean-inspired contrasts of sweet, tart, and briny tastes.
Ingredients
- 1 chicken cut up, whole
- 3 bay leaf
- 1 garlic peeled, head
- 1/2 cup prunes pitted
- 1/2 cup green olives pitted, Spanish
- 1/4 cup capers with a little bit of juice
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil Early Harvest Greek
- 2 tablespoons oregano dried
- kosher salt
- black pepper
- 1/2 cup white wine
- 1/4 cup brown sugar
- 2 tablespoons parsley optional, chopped
Instructions
- Cut the chicken: Take a whole chicken and using sharp kitchen scissors cut the backbone out. Then press down on top to separate the rest of the bones. Remove the legs and thighs, then remove the wings and tips.
- Make the marinade: In a large bowl combine bay leaves, garlic cloves, prunes, olives, capers, red wine vinegar, olive oil, dried oregano, salt, and pepper. Stir it together then add the chicken. And smoosh it around. Make sure you lift up the skin a little bit so the marinade clings to the flesh of the chicken as well.
- Let the chicken sit: Cover the bowl and place it in the fridge overnight. (If you don’t have enough time, allow at least 30 minutes of marinating time.)
- Roast the chicken: The next day preheat the oven to 350°F. Transfer the chicken and the marinade, including the prunes, olives, etc., into a large oven safe skillet or baking dish and spread it out a bit so the chicken pieces don’t overlap. Pour the wine into the baking dish. Sprinkle the top of the chicken with brown sugar and place in the oven for 50 to 60 minutes. Baste with the pan juices a couple of times while the chicken cooks.
- Remove from the oven: The chicken is ready when its internal temperature reaches 165°F and the skin has turned a golden brown. Transfer the chicken to a large serving platter and spoon the prunes, olives, and capers on top.
- Make the sauce and serve. Bring the juices in the roasting pan to a boil over medium heat and reduce until you are left with about 1/2 cup of sauce. Strain the sauce into a bowl, then pour it over the chicken. Sprinkle with chopped parsley. Serve and enjoy!
Notes
- Leftovers can be refrigerated up to 4 days and reheated gently in a skillet with sauce to keep moist.
- If short on time, marinate the chicken for at least 30 minutes for flavor infusion; overnight is preferred.
- Red wine vinegar can be replaced with apple cider vinegar, balsamic vinegar, or lemon juice, noting slight flavor differences.
- Serve with plain rice, rice pilaf, boiled potatoes, or crusty bread to balance the dish and absorb sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 4593 kcal
% Daily Value*
| Calories | 459.3kcal | 23% |
| Carbohydrates | 19.8g | 7% |
| Protein | 24.3g | 49% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5.2g | 31% |
| Monounsaturated Fat | 15.8g | 79% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95.2mg | 32% |
| Sodium | 471.9mg | 20% |
| Potassium | 392.4mg | 8% |
| Fiber | 1.7g | 7% |
| Sugar | 14.7g | 29% |
| Vitamin A | 460.7IU | 9% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 41.6mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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