Chicken Marbella

Loaded with wine, olives, capers, and prunes, this easy chicken Marbella is a juicy dinner that packs a sweet and briny punch in each bite. 

Servings : 4 servings

Prep Time15 mins

Cook Time50 mins

Marinating Time1 hr

Total Time2 hrs 5 mins

INGREDIENTS

For the marinade:

▢½ cup olive oil

▢1 shallot, thinly sliced

▢1½ teaspoons salt

▢fresh ground black pepper, to taste

▢3 tablespoons pitted green olives, halved

▢1 tablespoon olive brine

▢2 tablespoons capers

▢1 tablespoon caper brine

▢¼ cup pitted prunes

▢1 tablespoon dried oregano

▢¼ cup red wine vinegar

For the chicken:

▢2.5 pounds bone-in, skin-on chicken thighs and drumsticks

▢salt and fresh ground black pepper, to taste

▢1 small yellow onion, thinly sliced

▢3 large garlic cloves, quartered

▢2 bay leaves

▢3 large garlic cloves, thinly sliced

▢3 tablespoons light brown sugar

▢¼ cup dry white wine

▢¼ cup low-sodium chicken broth

▢¼ cup fresh orange juice

INSTRUCTIONS

Mix the olive oil, shallot, salt, black pepper, green olives, olive brine, capers, and caper brine in a large mixing bowl. Add the prunes, dried oregano, and red wine vinegar; stir to combine.

Add the chicken and toss it until it's completely coated. Cover the bowl with plastic wrap and refrigerate it for 1 hour or overnight.

Preheat the oven to 350˚F. Place the oven rack in the bottom position.

Remove the chicken from the fridge and place it in a large baking dish or roasting pan. Season it with salt and pepper to taste, and pour in the marinade.

Place the sliced onion and quartered garlic in the spaces between the chicken. Add the bay leaves. Sprinkle the chicken with thinly sliced garlic.

Top the chicken thighs and drumsticks with brown sugar. Pour in the wine, chicken broth, and orange juice from the side.

Pop the baking dish into the oven for 45 to 50 minutes or until the chicken is cooked. Use an Instant Read Meat Thermometer to check for doneness - chicken is cooked through when its internal temperature registers at 165˚F.

Remove it from the oven and let it rest for 10 minutes.

Transfer to a platter, baste it with the cooking juices, and serve warm.

EQUIPMENT

Mixing Bowls

Baking Dish

Measuring Cups and Spoons

NOTES

Chicken: We're using bone-in skin-on chicken thighs and drumsticks. While you certainly can use skinless, boneless chicken breasts, I highly recommend trying this recipe as-is. You can make it your own the second time around. 

Brine: Use the brine from the jar of olives and the jar of capers. You only need a tablespoon of each.

Prunes: The original recipe calls for prunes, but you can also use dried apricots or dates. 

If time permits, marinate the chicken overnight. This will help the flavors meld together, producing juicier, more flavorful chicken. 

Reduce the sauce: Completely optional, but always a delicious idea. Transfer the baked chicken pieces to a platter and top with the prunes, olives, and capers. Then, pour the cooking juices into a skillet, place the skillet/pan over medium heat, and bring the juices to a boil; continue to cook until the sauce is reduced to about 1/2 cup. Strain it into a heatproof bowl and pour it over the chicken.

Refrigerate the leftovers in an airtight container for 3 to 4 days.