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This luscious baked chicken recipe is a classic.
Chicken Marbella originally appeared in the Silver Palate Cookbook, the first cookbook that ever got me excited about cooking—in the same way Mastering the Art of French Cooking
did for so many food lovers two decades earlier.
It’s the perfect combination of sweet and savory that elevates ordinary baked chicken into something special, making it a favorite that’s just as popular today as when it appeared as the first main-course dish at the famous Silver Palate shop in NYC.
If you have any doubt about its popularity, just do a Google search and see how many times it appears on recipe sites and food blogs!
It’s a real tribute to the talent of late cook and food writer, Sheila Lukins.
This baked chicken recipe, while not exactly the most easy chicken recipe ever, it’s not that hard and the results make it worth the effort. It is great served hot or at room temperature.
It keeps, can be reheated and is even better after several days of refrigeration, making it a great do ahead dinner.
I’ve made Chicken Marbella several times and it is always a hit, even with kids. I’d forgotten about it until I ran across it as I was flipping through my Southern Living: Our Readers Top-Rated Recipes, looking for something easy and delicious.
Use whatever cuts of chicken you like best. Last time I made it using all chicken thighs.
I know have three great recipes for Chicken Marbella, – the original long marinating baked chicken version, a quick recipe that uses chicken tenders and a slow cooker version, that’s the easiest of them all.
1. Classic Chicken Marbella Recipe
Although, the ingredient list is long, there is nothing very unusual on it. If you are looking for a relatively easy baked chicken dish that is sure to impress, you’ll want to give it a try. All you need to do is stir the marinade ingredients together, let it all marinate in the refrigerator and then put it all in a pan, sprinkle some brown sugar on top, drizzle around some wine and let it bake.
The chicken needs to marinate at least 8 hours to insure it turns out juicy and flavorful, so you need to plan ahead.
Chicken Marbella
Ingredients
- 3/4 cup pitted dried plums
- 1/4 cup capers
- 3/4 cup pimento stuffed olives
- 2 tablespoons finely minced garlic
- 2 tablespoons oregano
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 bay leaves
- Salt and peppre to taste
- 5.5 pounds bone-in, skin on, chicken pieces
- 1/2 cup brown sugar
- 1/2 cup white wine
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine the plums, capers, olives, garlic, oregano, olive oil, vinegar, bay leaves, salt and pepper in a large bowl or zipper-top freezer bag. Add the chicken pieces and turn to make sure they are well coated. Cover the bowl or seal the bag and marinate in the refrigerator at least 8 hours.
- Arrange the chicken in a single layer in 1 or 2 baking pans. Pour marinade evenly over the chicken. Sprinkle the chicken evenly with the brown sugar. Pour wine around the chicken pieces.
- Bake at 350 degrees for 50 to 60 minutes, basting frequently, until done.
- To serve, place the chicken on a large platter and drizzle with some of the pan juices and then sprinkle with parsley.
2. Quick Chicken Marbella Recipe
Quick Chicken Marbella
Ingredients
- 1/2 cup light balsamic vinaigrette, (I used Newman's Own)
- 1/2 cup olive salad, olive spread or tapanade
- 2 cloves garlic, crushed
- 1 teaspoon oregano
- 3 bay leaves
- 1/2 cup pitted prunes
- 1-1/2 pounds chicken tenders
- 1/4 cup firmly packed light brown sugar
- 1/4 cup dry white wine
Instructions
- Position a rack in the center of the oven and preheat the oven to 400 degrees F.
- In a large mixing bowl (affiliate link), stir together the vinaigrette, olive salad, garlic, oregano, bay leaves and prunes until well combined. Add the chicken tenders and stir to coat them with the mixture.
- Dump the mixture into a 9×13-inch glass or ceramic baking dish and arrange the chicken tenders so they are in one layer. Snuggle the prunes around the chicken, spreading them around. Sprinkle the brown sugar over the chicken and pour the wine around them.
- Bake the chicken tenders until their tops are golden brown and the juices are bubbly, 25 to 30 minutes. Remove from the oven and discard the bay leaves. Serve the chicken warm, cold or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
3. Slow Cooker Chicken Marbella
Another great version of chicken marbella, this one for the slow cooker.
