Description

Chicken Marbella is a savory-sweet baked chicken dish with prunes, olives, capers, and garlic, marinated in a tangy herb dressing and baked with white wine and brown sugar. A classic from the Silver Palate Cookbook, it’s perfect for entertaining or an elegant weeknight dinner.

Ingredients

3–4 lbs bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
4 cloves garlic, minced
2 tbsp dried oregano
1 tbsp kosher salt
1 tsp black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup Spanish green olives
1/4 cup capers with a bit of their juice
2 bay leaves
1/4 cup brown sugar
1/2 cup dry white wine
2 tbsp chopped fresh parsley (optional, for garnish)

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Instructions

In a large bowl or zip-top bag, combine garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers with juice, and bay leaves.
Add the chicken and toss to coat evenly. Cover and marinate in the refrigerator for at least 8 hours or overnight.
Preheat oven to 375°F (190°C).
Arrange the chicken in a single layer in a large baking dish or roasting pan.
Spoon the marinade and its ingredients evenly over the chicken.
Sprinkle brown sugar over the top of the chicken and pour the white wine around (not over) the chicken.
Bake uncovered for 50–60 minutes, basting occasionally with pan juices, until the chicken is golden brown and cooked through.
Transfer the chicken to a serving platter and spoon the pan juices over the top. Garnish with fresh parsley if desired.

Notes

Marinate overnight for the most flavorful results.Substitute prunes with dried apricots or figs for a different flavor.Use boneless chicken thighs for a quicker cooking version.To reduce sweetness, use less brown sugar or omit entirely.This dish gets even better the next day as the flavors continue to meld.

Nutrition

Serving Size: 1 piece of chicken with sauce
Calories: 390
Sugar: 12g
Sodium: 620mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg