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Chicken Marbella
Chicken Marbella has roasted chicken with olives and prunes in a fantastic sweet and sour Mediterranean-inspired sauce.
Ingredients
1 whole chicken, 5 pounds in weight, or purchase 3 1/2 pounds of already cut chicken pieces (3 1/2 pounds after trimming off backbone, neck, gizzards, etc)
1 1/2 tablespoons garlic that has been passed through a garlic press (or finely minced)
1 1/2 tablespoons dry oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 cup pitted prunes, left whole
1/2 cup green Spanish olives, pitted and left whole (stuffed or not doesn’t matter)
1/4 cup capers with a little liquid
4 bay leaves
1/2 cup brown sugar
1/2 cup white wine
3 tablespoons chopped fresh parsley
Instructions
- Remove the backbone, wing tips, neck and keel bone from the chicken and freeze for stock. Cut the chicken into into thighs, drumsticks, wings and cut each breast half in half again to yield ten total chicken pieces, then place in a zip lock gallon size bag. (Alternatively, you could leave the wing attached to the breast, and the thigh attached to the drum stick for larger pieces)
- In a small bowl mix garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers, and bay leaves. Mix together and pour over chicken. Seal the bag and marinate overnight.
- The next day, bring marinated chicken to room temperature, then preheat the oven to 350 degrees.
- Place the chicken pieces in a shallow baking pan (ours was a 10×14-inch oval dish but a deep 9×13-inch casserole dish would work), and pour marinade over chicken and let solids fall around the chicken pieces.
- Sprinkle the brown sugar over the chicken pieces and pour the white wine around the outside of the chicken.
- Bake uncovered for 50 minutes, basting every 15-20 minutes. Remove when the internal temperature of the largest piece is at 155 degrees F., about 50 minutes.
- Place under the broiler to crisp the skin.
- Remove to a platter and spoon prunes, olives and capers over each piece. Then sprinkle with chopped parsley and serve the remaining liquid on the side.
- Pour the liquid into a gravy separator to remove the fat and pour into a gravy boat. The liquid is quite tasty actually and was good for dipping the chicken pieces in as we ate.
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Notes
Note: The original recipe from The Silver Palate Cookbook uses four 2½ pound chickens – which serves a large crowd. We cut the amount of chicken back to one 5 pound chicken (3 1/2 pounds after trimming) but left the solids the same since the finished dish seemed like it could use more of the fruit and olives. Our version is a loose adaptation of the original recipe. In preparing this dish, make sure you leave enough time to marinate overnight.
Find it online: https://www.afamilyfeast.com/chicken-marbella/
