Chicken Marbella. A classic Mediterranean dish that mixes prunes, capers and olives with meat, creating a beautiful blend of sweet and salty flavors. Inspired by the famous Silver Palate cookbook, this is a very forgiving dish that any beginner can make. And because it can be prepared ahead of time, it’s perfect for the hustle-bustle of the holidays.
All the ingredients are mixed and marinated together, and then roasted in the oven. The flavor contributions of each ingredient do all the work for you. I guarantee this dish will be part of your repertoire. Who new prunes could be so good with chicken?
A classic Mediterranean dish that mixes prunes, capers and olives with meat, creating a beautiful blend of sweet and salty flavors. Inspired by the famous Silver Palate cookbook, this is a very forgiving dish that any beginner can make, and it can be conveniently prepared ahead of time.
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- 1 cup pitted prunes
- 1 cup meaty green olives, like Castelvetrano
- ½ cup capers
- 5 bay leaves
- 1 tbsp. dried oregano
- 10 cloves garlic peeled and chopped
- ½ cup light brown sugar
- 1 cup dry white wine
- Kosher salt and fresh ground pepper to taste
- 8 lbs. chicken thighs with bone-in and skin on (you'll only need 4-5 lbs. if you chose to use bone off/skin off)
- Combine olive oil, red wine vinegar, prunes, olives, capers, dried oregano, bay leaves, garlic, 1 tbsp. kosher salt and 1 tsp. of ground black peppercorn into a bag. Add chicken thighs and marinate in fridge overnight.
- Heat oven to 350 degrees. Place chicken skin side up along with all ingredients. Sprinkle with light brown sugar, ½ tsp kosher salt and 1 tsp. cracked black peppercorn.
- Pour white wine AROUND the chicken (NOT over it). Keep the thigh skin (or surface of thigh) above the liquid.
- Roast in oven for 50-55 minutes until internal temp is 145 degrees. If the skin hasn't crisped after 50 minutes, put it under the broiler for a couple of minutes to caramelize and make it crispy.
- Remove bay leaves and serve with all ingredients including pan juices.
Tried this recipe?Mention @seasuitekitchen or tag #seasuitekitchen