Chicken Marbella
Chicken Marbella delivers incredible flavors in every delicious forkful. It's one of the best chicken thigh recipes and it's simple to prepare too.
Servings: 8
Equipment
- Baking Dish Large
Ingredients
- 8 chicken thighs skin-on and bone-in
- 1 Cup green olives pitted
- ½ Cup prunes pitted
- 8 Tablespoons capers plus 4 Tablespoons caper brine
- ¼ Cup olive oil
- 3 Tablespoons red wine vinegar
- 2 Tablespoons garlic minced
- 2 Tablespoons dried oregano
- 2 Teaspoons salt
- 1 Teaspoon black pepper freshly ground
- 2 bay leaves
- ½ Cup white wine dry or medium-dry
- ¼ Cup brown sugar
To Garnish:
- 2 Tablespoons parsley freshly chopped
Instructions
Marinate the Chicken:
- In a large bowl, combine the olives, prunes, capers with brine, olive oil, red wine vinegar, minced garlic, oregano, salt, black pepper, and bay leaves.
- Add the chicken thighs and toss to coat.
- Cover and refrigerate for at least 2 hours or, better still, overnight for best flavor.
Bake the Chicken Marbella:
- Preheat the oven to 375°F.
- Transfer the marinated chicken and all of the marinade ingredients to a large baking dish, skin side up.
- Pour the white wine evenly over the top, then sprinkle the brown sugar over each piece of chicken.
- Put the dish in the oven and bake for 45 to 50 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Occasionally baste the chicken with the pan juices during cooking for extra flavor.
Serve and Enjoy:
- Remove the Marbella chicken from the oven and let it rest for a few minutes.
- Garnish with freshly chopped parsley and serve with the pan juices drizzled over the top.
Notes
Marinate for maximum flavor: Allow the chicken to marinate for at least a few hours, ideally overnight, to let the flavors of the olives, prunes, capers, and garlic fully infuse.
Add the chicken skin side up: For crispy, golden skin, make sure the chicken thighs are arranged skin side up in the baking dish.
Balance sweet with savory: If you prefer a less sweet dish, reduce the amount of brown sugar slightly, but don’t omit it entirely because it helps create a beautiful caramelization.
Deglaze for extra depth: After baking, pour the pan juices over the chicken and consider deglazing the dish with a little extra white wine for added richness.
Garnish for freshness: A sprinkle of fresh parsley or even a squeeze of lemon juice before serving adds brightness and balances the richness of the dish.
Add the chicken skin side up: For crispy, golden skin, make sure the chicken thighs are arranged skin side up in the baking dish.
Balance sweet with savory: If you prefer a less sweet dish, reduce the amount of brown sugar slightly, but don’t omit it entirely because it helps create a beautiful caramelization.
Deglaze for extra depth: After baking, pour the pan juices over the chicken and consider deglazing the dish with a little extra white wine for added richness.
Garnish for freshness: A sprinkle of fresh parsley or even a squeeze of lemon juice before serving adds brightness and balances the richness of the dish.
Nutrition
Calories: 403kcal | Carbohydrates: 16g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1158mg | Potassium: 361mg | Fiber: 2g | Sugar: 11g | Vitamin A: 338IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
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