Chicken Marbella
A Delicious Meal to Serve to the Family…
I’m absolutely obsessed with this chicken Marbella dish. I discovered this as I was looking for ways to elevate dishes that my husband and I could make for the week and this came up as a recommendation from Ina Garten. Hey, if it’s good enough for the legend that is Garten, it’s good enough for me.
What I love about this dish is that it can be made ahead, and cooked all in one dish. This makes it perfect for a mid-week dinner or even a dinner party to free up your hands for other dishes. I love how versatile this dish can be for the occasion that you need it to be served. It’s a recipe that I’m going to be saving to cook for many years to come.
The dish itself centres around the chicken, olives and prune marinade. It’s utterly delicious, if it got my husband to suddenly like olives, it’s worth a shot! A top tip, for two people, I would recommend using chicken thighs with skins on instead of a whole chicken. It will give you leftovers so that you can have them for lunch the next day.
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The Silver Palate Cookbook
The perfect cookbook addition for any Nancy Meyers-inspired kitchen.
Chicken Marbella.
The recipe itself comes from this Silver Palate cookbook. It’s one of the main dishes from the restaurants, highly popular with the locals. I can see why. In terms of side dishes, I would recommend a salad with kale and pinenuts, along with some sweet potato. In addition, might I suggest serving homemade lavender honey ice cream as a dessert to finish the meal with? A delicious combination.
Personally, I know this one is a dish I’m going to keep going back to. It’s certainly one that I cannot wait to serve at a dinner party. We just need to wait for us to get a home big enough to have a dining table so that I can have people over.
Chicken Marbella
Ingredients
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 cup pitted prunes
- ½ cup pitted olives
- ½ cup capers with a bit of juice
- 6 bay leaves
- 1 head garlic, peeled and minced
- ¼ cup dried french herbs
- 4 chickens, quartered
- 1 cup brown sugar
- 1 cup dry white wine
- ¼ cup fresh Italian herbs, chopped
Instructions
- In a bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, dried herbs, salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and leave overnight to marinate in the fridge.
- Preheat the oven to 220℃. Arrange the chicken in a single layer in a roasting tray and spoon the marinade equally. Sprinkle the chicken with brown sugar and pour the white wine around them.
- Bake the chicken for 50 minutes, basting frequently with the pan juices until the chicken is cooked (the juices will run clear).
- To serve place the chicken with a slotted spoon onto a serving dish, with some prunes, olives and capers around them. Add the fresh herbs on top and serve.