This Chicken Marbella recipe is comfort! If you love olives and savouries you will devour this recipe! It’s a classic… thanks to my friend Cleo for bringing it back!
~ Angie
Chicken Marbella
Ingredients
- 2 lb bone-in skin-on chicken thighs
- 4 cloves garlic minced
- 3 bay leaves Morton & Bassett
- ½ cup pitted prunes
- ½ cup assorted olives with pits Casina Rossi Smashed with Lemon
- ¼ cup capers with 1 tsp of juice (Epicureal)
- ¼ cup caperberries Epicureal
- ¼ cup red wine vinegar Beaufor
- ¼ cup extra virgin olive oil Castella Notti
- 2 tablespoons dried oregano Ritrovo
- 2 tsp Kosher salt Diamond
- Ground pepper to taste Tellicherry
- ½ cup white wine
- ¼ cup brown sugar
- 2 tablespoons chopped parsley optional
Instructions
- In a large bowl combine bay leaves, garlic cloves, prunes, olives, capers, red wine vinegar, olive oil, brown sugar, dried oregano, salt, and pepper. Stir it together then add the chicken. Rub it in well to the chicken, getting under the skin. Cover the bowl and place it in the fridge for a minimum 30 minutes, but preferably overnight.
- Preheat the oven to 350°F. Transfer the chicken and all the marinade into a large baking dish or cast iron skillet and spread it out a bit so the chicken pieces don’t overlap. Pour the wine into the baking dish. Place in the oven for 50 to 60 minutes.
- Check the temperature of the chicken once it is browned. It’s done once it reaches 165 degrees. Transfer the chicken to a large serving platter and spoon the prunes, olives, and capers on top.
- Transfer juices from roasting pan to a small fry pan and boil over medium heat. Reduce liquid to about ½ cup, approximately 10 minutes. Strain the sauce into a bowl, then pour it over the chicken.
- Sprinkle with chopped parsley. Serve with rice and enjoy!