Chicken Marbella
Elevate your dinner table with the irresistible flavors of Chicken Marbella—a Mediterranean-inspired classic that pairs savory and sweet in perfect harmony. This iconic dish features tender, bone-in chicken thighs marinated overnight in a vibrant mix of garlic, oregano, red wine vinegar, and olive oil, then baked to golden perfection alongside pitted prunes, Spanish green olives, capers, and aromatic bay leaves. A sprinkle of brown sugar caramelizes beautifully in the oven, while a splash of dry white wine enhances its rich, tangy sweetness. Perfectly balanced and visually stunning, this crowd-pleasing recipe is ideal for dinner parties or family gatherings. Serve it with crusty bread or fluffy rice to soak up the luscious pan juices, and finish with a fresh parsley garnish for a burst of color and freshness. Whether you're planning a special occasion or simply craving something extraordinary, this Chicken Marbella recipe delivers bold flavors with ease.
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Recipe Information
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup red wine vinegar
- 0.5 cup olive oil
- 1 cup pitted prunes
- 0.5 cup Spanish green olives
- 0.25 cup capers with a bit of juice
- 2 pieces bay leaves
- 0.5 cup brown sugar
- 1 cup dry white wine
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine minced garlic, dried oregano, kosher salt, black pepper, red wine vinegar, and olive oil. Mix well to form a marinade.
Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade.
Stir in the pitted prunes, Spanish green olives, capers with juice, and bay leaves. Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours or preferably overnight for deeper flavor.
Preheat your oven to 375°F (190°C).
Transfer the marinated chicken and all its marinade to a large baking dish, arranging the chicken thighs in a single layer skin side up.
Sprinkle the brown sugar evenly over the chicken and pour the dry white wine around the edges of the dish, being careful not to wash off the sugar.
Bake in the preheated oven for 50-60 minutes, basting the chicken with the pan juices a few times throughout cooking. The chicken is done when the internal temperature reaches 165°F (74°C).
Remove the dish from the oven and let it rest for 5-10 minutes. Discard bay leaves.
To serve, transfer the chicken to a serving platter and spoon the prunes, olives, and capers on top. Drizzle with pan juices and garnish with fresh chopped parsley.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 29.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
