Get Fit Mom 'Chicken Marbella'
I’ve always been adventurous in the kitchen as well as trying exotic flavors when out to eat. When hosting a dinner party however, Ive always tended to stick to ‘safe’ recipes. enter my grandmother’s younger friend, a socialite-baby boomer who seemed to entertain in her home for a living. when i was much younger She had my family and I over for one of her dinner parties and served this incredibly aromatic, tender and juicy chicken dish that was forever imprinted on my memory. fast forward to my adulthood and i’ve successfully used this recipe for family dinners, dinner parties, or as a delightful way to break up the week. this iconic concoction called ‘chicken marbella’ first appeared in the classic “silver palate cookbook” by Manhattan caterers Sheila Lukins and Julee Rosso published in 1979.
you should incorporate this dish into your repertoire as it’s easy to make and combines inimitable contrasts of taste (salty, tangy, and sweet) and texture (crispy yet tender.) Needless to say, it will make you an instant dinner party celebrity amongst friends.
i’ve tweaked the original recipe as i went, over the past 15 years. here is my favorite rendition of ‘chicken marbella.’ buon appetito!
4 servings
INGREDIENTS:
8 chicken legs & thighs, or 4 bone-in split chicken breasts, skin on (about 3 lbs) Score the skin a few times
5 garlic cloves crushed
3/4 cup fresh oregano leaves
3 tbsp red wine vinegar
1/2 cup dry white wine
3 tbsp olive oil
1 cup cured pitted green olives (not canned)
1/4 cup capers, plus 2 tbsp of their brine
1/2 cup pitted prunes
3 bay leaves
kosher salt and freshly cracked pepper
1/2 cup light brown sugar (i use either coconut sugar or Muscovado sugar)
4 lemon slices
2 tbsp fresh parsley, finely chopped
preparation:
In a large bowl combine garlic, oregano, prunes, olives, capers, bay leaves, salt, pepper, red wine vinegar and olive oil. Add in chicken and coat well, topping it with lemon slices. Cover to let marinate and chill in refrigerator overnight.
Preheat oven to 350 degrees.
Line a baking pan that can hold the chicken, marinade ingredients, as well as another 1/2 cup of liquid, with parchment paper, going up all the sides. Arrange chicken in a single layer and spoon marinade over it evenly. Whisk the white wine and sugar in a small bowl. Pour this evenly over the chicken. Bake for 50 minutes to 1 hour, basting frequently with pan juices.
After 30 minutes of roasting, raise the oven temperature to 400 degrees.
Chicken is done when it’s nicely browned and clear yellow (rather than pink) juice runs when pricked with a fork. Transfer everything to a serving platter and sprinkle parsley on top. Pass remaining pan juices in a gravy boat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter.
ProTip: This is a great make-ahead recipe you can keep cooked in the fridge for up to two days as long as it’s covered. Just be sure to allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Bonus: The ingredients in this recipe are as healthy as they come. Prunes add fiber for healthy digestion and gut health as well as iron, which can help prevent and treat iron deficiency. Olives are a great source of oleic acid which helps reduce cholesterol and reduce inflammation in the body.