Chicken Marbella (Updated Silver Palate Recipe)
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Marinating Time
1 d
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Total Time
55 mins
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Servings
6 servings
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Calories
704 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chicken Marbella (Updated Silver Palate Recipe)
Description
Chicken Marbella is a savory dish featuring bone-in, skin-on chicken thighs marinated overnight in garlic, oregano, kosher salt, black pepper, red wine vinegar, olive oil, prunes, green olives, capers, and their juice. The marinade imparts a complex flavor with briny, sweet, and tangy notes. The chicken is baked at 375°F in a single layer topped with brown sugar and surrounded by white wine, which enhances browning and enriches the sauce.
The cooking time ranges from 40 to 50 minutes until fully cooked, ideally reaching an internal temperature near 185-195°F for tenderness. The result is moist chicken with skin ideally browned and a sauce combining fruitiness from prunes, brininess from olives and capers, and a subtle sweetness from brown sugar. The integration of fresh or dried oregano adds herbal depth.
This dish works well served on its own or alongside rice, roasted vegetables, or crusty bread to soak up the flavorful juices. It is a good option for make-ahead meals since the marinade can be prepared in advance and chicken leftovers reheat well, retaining their flavor.
Air-chilled chicken is preferred to reduce moisture dilution, but other chicken cuts can be used with adjustments to cooking time. Crushing garlic rather than finely chopping preserves a fragrant yet mellow garlic presence. Measuring salt carefully is important as ingredients like olives and capers add additional saltiness.
Ingredients
- 12 chicken thighs preferably air chilled (see notes, bone-in, skin on
- 8 cloves garlic peeled and crushed (see notes)
- 2 tablespoons oregano or 1/4 cup chopped fresh oregano, dried
- 1 teaspoon kosher salt plus more if needed
- ½ teaspoon black pepper plus more if needed
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ cup prunes quartered or roughly chopped, pitted
- ½ cup green olives halved, pitted
- ¼ cup capers (plus 1 tablespoon of the juice)
- ⅓ cup brown sugar
- ½ cup white wine or chicken broth
- ¼ cup parsley finely chopped, or cilantro
Instructions
- In a large bowl, mix together the chicken thighs (12), crushed garlic cloves (8), dried oregano (2 tablespoons), kosher salt (1 teaspoon), black pepper (½ teaspoon), red wine vinegar (¼ cup), olive oil (¼ cup), chopped pitted prunes (½ cup), olives (½ cup), capers (¼ cup), and caper juice (1 tablespoon). Cover and refrigerate overnight. If you think of it, stir it around a couple of times as it marinates, but don't worry about this too much.
- Preheat oven to 375 degrees F. Using tongs, place the chicken in a baking dish (approximately 9" x 13") in a single layer. Spoon the marinade on top of the chicken. Sprinkle the brown sugar (⅓ cup) evenly on top of the chicken. Pour the white wine (½ cup) around the chicken pieces (being careful not to pour over the chicken so the marinade and brown sugar aren't rinsed off).
- Bake for 40-50 minutes, or until chicken is fully cooked (see notes).
- Using a slotted spoon, transfer the chicken and solids from the marinade to a serving dish. Sprinkle the chopped parsley and/or cilantro (¼ cup) Spoon a little of the juices on top of everything. Optional: pour the rest of the juices into a gravy boat or similar serving dish to pour over individual servings as needed. I recommend skimming some of all of the fat off.
- Serve immediately or allow to cool a bit to room temperature. See notes for more about making this ahead of time.
Notes
- Various chicken cuts can be used, including whole quartered chicken or bone-in skin-on breasts, with adjusted cooking times.
- Air-chilled chicken is recommended to reduce excess moisture and improve flavor absorption.
- Crush garlic cloves instead of finely chopping to maintain aromatic flavor without overpowering the marinade.
- Monitor cooking temperature, aiming for chicken internal temperature around 185-195°F for the best tenderness.
- Adding bay leaves to the marinade is optional and adds herbal complexity.
- Boneless skinless chicken thighs or breasts require less cooking time and careful attention to avoid drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 26g | 9% |
| Protein | 38g | 76% |
| Fat | 48g | 74% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 947mg | 39% |
| Potassium | 665mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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