Original Recipe for Chicken Marbella Recipe
Chicken Marbella is a classic, flavorful dish combining marinated chicken with a Mediterranean medley of olives, prunes, and capers, baked to perfection with a tangy and sweet sauce enhanced by white wine and brown sugar. This recipe emphasizes marination overnight to infuse rich flavors, resulting in tender, juicy chicken with a perfect balance of savory and sweet notes.
- Prep Time: 15 minutes (plus overnight marinating time)
- Cook Time: 50 to 60 minutes
- Total Time: Approximately 12 hours (including marinating)
- Yield: Serves 6 to 8 people
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Marinade
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 cup pitted prunes
- ½ cup pitted Spanish green olives
- ½ cup capers with a bit of juice
- 6 bay leaves
- 1 head of garlic, peeled and puréed
- ½ cup fresh oregano, chopped (or ¼ cup dried oregano)
- 2 teaspoons salt
- ¼ teaspoon freshly ground pepper
Chicken and Cooking
- 2 whole chickens (3½ to 4 pounds each, approx. 1.5-1.8 kg), quartered
- 1 cup dry white wine
- ½ cup brown sugar
- 2 tablespoons finely chopped flat-leaf parsley
Instructions
- Prepare the Marinade: In a large bowl, combine the olive oil, red wine vinegar, pitted prunes, pitted Spanish green olives, capers with their juice, bay leaves, puréed garlic, chopped fresh oregano (or dried oregano), salt, and freshly ground pepper. Mix thoroughly to blend all flavors.
- Marinate the Chicken: Add the quartered chicken pieces to the marinade and turn them over several times to ensure all pieces are well coated. Cover the bowl and refrigerate it overnight to allow the flavors to penetrate the meat deeply.
- Preheat the Oven: The next day, preheat your oven to 350°F (180°C) to prepare for roasting the chicken.
- Arrange Chicken for Baking: Place the marinated chicken pieces in a single layer inside a shallow roasting pan. Spoon the remaining marinade evenly over the chicken to keep the flavors rich.
- Add Wine and Brown Sugar: Pour 1 cup of dry white wine into the roasting pan and sprinkle the chicken evenly with ½ cup of brown sugar. This will create a sweet and tangy glaze during roasting.
- Bake the Chicken: Place the roasting pan in the preheated oven. Bake for 50 to 60 minutes, until the thigh juices run clear when pierced with a fork. During baking, baste the chicken two to three times with the pan juices once it starts browning. To prevent burning or excessive browning, cover the chicken lightly with foil if necessary but do not brush off the sugar.
- Prepare to Serve: When the chicken is fully cooked, transfer the pieces to a warm serving platter and top with the baked prunes, olives, and capers from the roasting pan to decorate and enhance flavor.
- Reduce the Pan Sauce: Place the roasting pan on medium heat on the stovetop and bring the pan juices to a boil. Reduce the liquid until approximately half a cup (120 ml) remains. Strain the sauce into a heatproof bowl to remove solids.
- Finish the Sauce and Serve: Stir the finely chopped flat-leaf parsley into the strained sauce and pour it over the chicken on the serving platter. Serve warm for an impressive and flavorful meal.
Notes
- Marinating the chicken overnight is essential for deep flavor penetration.
- If the chicken browns too quickly, covering with foil will help prevent burning while allowing cooking to continue.
- Use good quality dry white wine for the best flavor in the sauce.
- The sugar helps to balance the acidity of the vinegar and wine and aids in browning but be careful not to burn it.
- Chicken Marbella pairs well with rice, roasted vegetables, or crusty bread to soak up the delicious sauce.
