Chicken Marbella

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08 December 2019

Ingredients

Adjust Servings:
½ cup good olive oil
½ cup good red wine vinegar
1½ cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
½ cup capers, including the juices (3½ ounces)
6 bay leaves
1½ heads of garlic, cloves separated, peeled, and minced
¼ cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
½ cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio

Nutritional information

30
Calories

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Chicken Marbella

Cuisine:

Ina Garten isn’t just known for making good chicken. She’s known for making perfect chicken — you know the one — as well as a lemon and herb chicken so darn delicious, it’s rumored to inspire marriage proposals (including Prince Harry’s 2017 proposal to Meghan Markle).

  • 40 min
  • Serves 6
  • Medium

Ingredients

Directions

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Ina’s new Chicken Marbella recipe is inspired by one from the 1982 Silver Palate Cookbook. Ina writes that after revisiting the recipe, she remembered why it was such a popular ’80s party dish: the chicken is marinated with prunes, vinegar, olives, capers, and a shocking amount of garlic (1 1/2 heads!) for a stunning dish famous for its sweet, tangy, briny, garlicky flavor. Ina’s version ups the prunes, olives, and garlic and scales back on the brown sugar for just the right balance of flavors.

Having cooked through it myself and served it as the main at my Ina-themed dinner party (a brilliant theme I plan on repeating seasonally), I can confidently say this recipe checks all the boxes of a winning Ina recipe. The recipe itself is straightforward and easy-to-follow: toss the chicken in a marinade (to make it easy on yourself, ask the butcher at the grocery store to cut the chicken and remove the backbone for you), let it sit overnight to soak up all the flavor, and then season generously and roast until cooked through.

The Ina magic lies in the fact that however simple it is to make, the resulting dish feels special, what with the tender, juicy chicken nestled between green olives and sweet prunes, glistening in the warm pan juices.

Chicken Marbella

Chicken Marbella

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ina Garten isn’t just known for making good chicken. She’s known for making perfect chicken — you know the one — as well as a lemon and herb chicken so darn delicious, it’s rumored to inspire marriage proposals (including Prince Harry’s 2017 proposal to Meghan Markle).

Ingredients

  • ½ cup good olive oil
  • ½ cup good red wine vinegar
  • 1½ cups large pitted prunes, such as Sunsweet
  • 1 cup large green olives, pitted, such as Cerignola
  • ½ cup capers, including the juices (3½ ounces)
  • 6 bay leaves
  • 1½ heads of garlic, cloves separated, peeled, and minced
  • ¼ cup dried oregano
  • Kosher salt and freshly ground black pepper
  • 2 (4-pound) chickens, backs removed and cut in 8 pieces
  • ½ cup light brown sugar, lightly packed
  • 1 cup dry white wine, such as Pinot Grigio

Instructions

    1. Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
    2. Preheat the oven to 350 degrees.
    3. Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.



Nutrition Information:

Amount Per Serving:Calories: 30

Steps

1
Done

Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.

2
Done

Preheat the oven to 350 degrees.

3
Done

Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

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Hi, my name is Brianna. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food.

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