Go Back Email Link
–+ servings
Chicken Marbella

Chicken Marbella

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
The Silver Palate’s Chicken Marbella is a fabulously retro main course, bursting with Mediterranean flavour. The sweet, sour and salty combination of olives, capers, red wine vinegar, prunes and garlic has won fans for generations and for good reason - it’s delicious!
Prep Time 10 minutes
Cook Time 1 hour
Marinating Time 2 hours
Total Time 3 hours 10 minutes
Serves 4

Ingredients

for the marinade:

  • 60 ml olive oil
  • 60 ml red wine vinegar
  • 150 g prunes pitted
  • 100 g large green olives pitted
  • 4 bay leaves fresh if possible
  • 3 Tbsp capers in brine
  • 3 large cloves garlic peeled and diced
  • 2 tsp sea or kosher salt
  • 1 Tbsp dried oregano
  • 1 sprig fresh rosemary
  • 1 ½ kg chicken thigh pieces skin on and bone-in, excess skin trimmed
  • freshly ground black pepper

to cook:

  • 125 ml dry white wine
  • 3 Tbsp soft brown sugar

to serve:

  • 1 bunch fresh parsley diced

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • MAKE THE MARINADE: Stir together all of the marinade ingredients, then add to a ziplock bag with the chicken. Seal, then massage to make sure the chicken is completely covered and refrigerate for at least 2 hours (up to overnight).
  • COOK: Heat the oven to 180°C / 350°F / Gas 4. Pour the chicken and marinade into a large oven-proof dish or roasting pan and arrange the chicken pieces in a single layer with the skin side facing up. Pour over the white wine, scatter over the brown sugar and pat gently onto the chicken. Roast in the preheated oven for 60 minutes until the skin is crisp and golden brown.
  • PREPARE THE SIDES: While this chicken is cooking, prepare your sides. Rice, couscous, bulgur or bread are all delicious. A crisp green salad is ideal to serve alongside.
  • SERVE: When the chicken has cooked, allow to cool for a few minutes, then scatter over plenty of fresh parsley and transfer to a serving platter or divide between warmed plates with plenty of sauce. It's nice to add a few spoonfuls of pan juices too.

Notes

When I reheat Chicken Marbella to serve the following day or later, I always add a tablespoon of fresh capers and a little drizzle of red wine vinegar just before serving. It lifts the flavours of the dish beautifully.

Nutrition

Serving: 2thighs | Calories: 1019kcal | Carbohydrates: 38g | Protein: 54g | Fat: 71g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 35g | Trans Fat: 0.3g | Cholesterol: 312mg | Sodium: 1998mg | Potassium: 1070mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1856IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 4mg