Chicken Marbella is an easy choice when you know you’re going to be limited on time. The recipe calls for marinating the chicken overnight, but the preparation is ultra simple, and the outcome is packed full of the kind of flavors one would expect from a meal you’ve slaved over to prepare. The result is tender and juicy meat with a briny and sweet tang. Olives, capers and prunes play so deliciously well together that this will become a staple in your kitchen. Health-conscious cooks may consider skipping the brown sugar: the dish is still wonderful without it.

What is Chicken Marbella? 

Chicken Marbella gets it name from Marbella, a Spanish coastal city just across the Mediterranean from North Africa. It likely got its spices from that cuisine. It became popular among Americans in the ’80s as a party dish, likely from the Silver Palate Cookbook. Ina Garten also then took inspiration from that recipe for a later version of the dish. Our version of Chicken Marbella is easy, no matter what level of chef you are. 

Simple Chicken Marbella

---

• Author: Star Laliberte

Print Recipe

Description

A simple recipe for weeknights when you just can’t seem to find the time…

---

Ingredients

Scale 1x2x3x

• 2 lbs chicken thighs (about 6)
• 1/4 c extra virgin olive oil
• 1/4 c red wine vinegar
• 20 prunes
• 3 bay leaves
• 1/3 c capers plus 2 tsp juice
• 3/4 c large green olives, pitted, such as Castelvetrano, or Cerignola
• 1 small garlic head, minced
• 2 tbsp dried oregano
• 1 tbsp salt
• 1 tsp fresh cracked pepper
• 2/3 cups dry white wine
• 1/3 cups light brown sugar, packed

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix olive oil, vinegar, prunes, bay leaves, capers & juice, olives, garlic, oregano, salt and pepper in a medium bowl for the marinade.
2. Add chicken to the marinade, making sure to coat the thighs.
3. Cover or transfer to a gallon sized ziplock bag, and marinate overnight.
4. Preheat the oven to 350 degrees.
5. Transfer the the chicken thighs and marinade to a roasting pan, skin side up.
6. Season with 1 tsp of salt and 1/2 tsp of pepper.
7. Evenly distribute the brown sugar on top of the thighs.
8. Pour wine around the chicken (not on top).
9. Roast for 45-55 minutes.
10. Remove from the oven, cover with foil, and allow to rest for 15 minutes.
11. Remove bay leaves, transfer to a platter, and serve.

Recipe by Star Laliberte
Styling and Photography by Keith Recker

Subscribe to TABLE Magazine’s print edition.