Get ready to fall in love with Chicken Marbella, a glorious balance of briny, sweet, and savory flavors that has earned legendary status at dinner parties everywhere. This classic dish, originating from the Silver Palate cookbook, brings juicy chicken together with tart prunes, briny olives, capers, and a punchy marinade, resulting in something magical every time it comes out of the oven. Whether you’re searching for an impressive make-ahead meal or just want to serve something absolutely unforgettable, Chicken Marbella delivers beautiful flavors and a dramatic presentation that’s equally suited to weeknights and celebrations.
Ingredients You’ll Need
Ingredients You’ll Need
Chicken Marbella leans on an ingredient list that’s surprisingly straightforward, yet each component brings a special something to the table. From the fruitiness of prunes to the freshness of oregano, these pantry staples join forces to create unforgettable flavor.
- Bone-in, skin-on chicken thighs and/or breasts: The richer dark meat keeps everything moist and soaks up all the marinade goodness, but feel free to use a mix for extra variety.
- Prunes: These might surprise you, but they infuse the dish with deep, mellow sweetness that perfectly balances the briny elements.
- Green olives: Their briny, tangy bite is essential for that signature Chicken Marbella flavor profile.
- Capers: Little pops of saltiness that add excitement in every bite.
- Garlic: Sliced fresh, it perfumes the marinade and brings warmth to the finished dish.
- Dried oregano: A sprinkle of this classic Italian herb rounds out the Mediterranean vibes.
- Red wine vinegar: Provides brightness and helps tenderize the chicken as it marinates.
- Olive oil: Extra-virgin if possible; it carries all the flavors and creates a gorgeous, glossy sauce.
- Brown sugar: Sprinkled on top before baking, it forms a caramelized finish that ties everything together.
- White wine: Adds aroma and depth to the pan sauce during baking.
- Bay leaves: Bring subtle earthiness; remove before serving.
- Kosher salt & freshly ground black pepper: Essential for seasoning, letting every flavor shine.
- Fresh flat-leaf parsley (for garnish): Adds a burst of color and freshness before serving.
How to Make Chicken Marbella
Step 1: Marinate the Chicken
In a large bowl or zip-top bag, combine your chicken pieces with garlic, prunes, olives, capers (and their brine!), olive oil, vinegar, oregano, bay leaves, salt, and pepper. Gently toss everything so the marinade fully coats the chicken and nestles all those beautiful flavors throughout. Cover and refrigerate for at least 2 hours, but overnight is ideal—the longer it sits, the deeper and richer your Chicken Marbella will taste.
Step 2: Arrange in Baking Dish
Once your chicken has had a good, flavorful soak, preheat your oven to 375°F (190°C). Transfer the chicken to a large baking dish or roasting pan, making sure to include all the marinade, prunes, olives, and capers. Scatter everything around so you’ll get little bits of everything in every scoop. Sprinkle the brown sugar evenly over the top—this is key for that signature glossy finish!
Step 3: Add Wine and Bake
Pour the white wine around (not over) the chicken pieces to settle into the pan. This will mingle with the juices released during baking, creating a luscious sauce you’ll want to spoon over everything. Roast uncovered for 45–55 minutes, basting once or twice with the pan juices, until the chicken is caramelized, golden, and cooked through.
Step 4: Rest and Serve
When the chicken is done, let it rest for a few minutes to reabsorb its juices and for the sauce to thicken slightly. Remove the bay leaves, then arrange everything on a platter—don’t forget to spoon over all those delicious prunes, olives, and golden pan juices. Your Chicken Marbella is ready to wow!
How to Serve Chicken Marbella
Garnishes
Sprinkle plenty of chopped fresh parsley over the top just before serving. If you want a pop of brightness, a few extra fresh oregano leaves or even a sprinkle of lemon zest can elevate the whole experience. The green against the glossy sauce makes Chicken Marbella look and taste even more inviting.
Side Dishes
I love serving Chicken Marbella with something to soak up all that incredible sauce—think fluffy couscous, buttery rice, creamy mashed potatoes, or hunks of crusty bread. A big green salad with a zippy vinaigrette keeps things fresh, while roasted vegetables seamlessly round out the meal. No matter what you choose, you’ll want every last drop of that sweet-savory pan juice.
Creative Ways to Present
Make Chicken Marbella the centerpiece of a cozy family-style dinner by piling the chicken on a large platter and scattering the pan juices, prunes, and olives all around. For a more elegant take, serve individual portions with a sprig of parsley on each plate. Leftovers also make a fantastic cold sandwich filling or shredded over a grain bowl for lunch the next day!
Make Ahead and Storage
Storing Leftovers
Chicken Marbella leftovers keep beautifully in the refrigerator for up to 4 days. Transfer cooled chicken and all its juices to an airtight container, making sure to include plenty of the luscious prunes and olives so every reheated portion is just as flavorful as the original.
Freezing
To freeze, arrange cooled Chicken Marbella in a freezer-safe container with all its sauce, prunes, olives, and capers. Seal tightly and freeze for up to 2 months. Defrost in the refrigerator overnight for best texture and flavor.
Reheating
Reheat leftovers gently in a covered skillet over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. If you’re reheating a larger quantity, you can also use a 350°F (175°C) oven—cover the dish with foil to keep everything juicy while it warms through.
FAQs
Can I use boneless chicken for Chicken Marbella?
Absolutely! Boneless, skinless thighs or breasts will work, though you’ll miss a bit of richness from the bones and skin. Just reduce the baking time slightly and keep an eye out to prevent drying.
Do I really need to marinate the chicken overnight?
Overnight marinating is ideal for truly spectacular Chicken Marbella, but even a couple of hours will infuse the meat with great flavor. If you’re short on time, try to marinate for at least 2 hours.
What can I substitute for prunes?
If prunes aren’t your thing, dried apricots or figs make a wonderful swap. They’ll deliver a different sweetness, but the final dish will still capture that classic sweet-savory character.
Can I make Chicken Marbella ahead for a dinner party?
Yes, and in fact, it’s the perfect party dish! Marinate the chicken the day before and bake just before guests arrive. The flavors deepen as it sits, and the presentation is always a showstopper.
Is Chicken Marbella spicy?
Not at all! There’s plenty of bold flavor from the olives, capers, vinegar, and garlic, but there’s no heat. If you’d like a gentle kick, you can add a pinch of red pepper flakes to the marinade.
Final Thoughts
You truly have to taste Chicken Marbella to understand why it’s stood the test of time. It’s special enough for holidays yet unfussy enough for Sunday supper. Give it a try—you’ll be starting new traditions around your own table in no time.
Print
Chicken Marbella Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Chicken Marbella is a classic dish with a unique combination of flavors. Tender chicken is marinated in a tangy sauce with sweet prunes, briny olives, capers, and a hint of brown sugar. The result is a savory and slightly sweet dish that is sure to impress.
Ingredients
Chicken:
- 4–6 chicken breasts, bone-in
- 1/2 cup pitted prunes
- 1/4 cup pitted Spanish green olives
- 1/4 cup capers with a bit of juice
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 cup white wine
- 1 bay leaf
- 1/4 cup brown sugar
- 1/4 cup Italian parsley, chopped
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken, prunes, olives, capers, garlic, vinegar, olive oil, white wine, bay leaf, and brown sugar. Season with salt and pepper. Cover and marinate in the refrigerator overnight.
- Cook the Chicken: Preheat the oven to 350°F. Arrange the chicken in a baking dish. Spoon the marinade over the chicken. Bake for about 45-50 minutes or until the chicken is cooked through.
- Serve: Sprinkle with parsley before serving. Enjoy!
Notes
- This dish tastes even better the next day, making it a great make-ahead option.
- Feel free to adjust the sweetness or tartness of the marinade to suit your taste preference.
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