Name: Chicken Marbella Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs; 1/2 cup pitted prunes (halved); 1/4 cup pitted green olives; 1/4 cup capers with a bit of juice; 3 cloves garlic (minced); 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 2 tablespoons brown sugar; 1/4 cup dry white wine; 2 bay leaves; 1 tablespoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley (chopped, for garnish)

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If you love dishes that walk the perfect tightrope between sweet, savory, and tangy, Chicken Marbella absolutely deserves a spot in your dinner rotation. Originating from the iconic Silver Palate cookbook, this Mediterranean-inspired recipe features juicy chicken thighs roasted in a dreamy sauce of prunes, olives, capers, garlic, oregano, vinegar, and a whisper of brown sugar. With every bite, expect a festival of flavors—deep, briny, bright, and lingeringly sweet—that feel both comforting and endlessly sophisticated. Chicken Marbella is as beautiful on the table as it is delicious, making it a total showstopper for weeknights or gatherings.

Ingredients You’ll Need

The magic of Chicken Marbella really lies in its vibrant, straightforward pantry staples—each ingredient plays a starring role in bringing out the dish’s rich Mediterranean flavors, luscious textures, and irresistible color. Don’t be tempted to skip anything here; trust me, these simple elements create pure kitchen alchemy together!

Chicken thighs: Opt for bone-in, skin-on thighs—they stay moist and pick up all the zingy flavors, and the crispy skin is such a treat!
Prunes: Halved prunes add a subtle, jammy sweetness that infuses both the chicken and the sauce.
Green olives: Their briny punch perfectly balances the sweet and savory notes in each forkful.
Capers (+ juice): Don’t drain them completely—their pickled tang elevates every bite and perks up the sauce beautifully!
Garlic: Minced fresh garlic adds essential warmth and depth—don’t skimp.
Red wine vinegar: This gives a needed touch of acidity that brightens all the flavors and helps tenderize the chicken.
Olive oil: For richness and a glossy finish that makes everything taste Mediterranean-sunny.
Brown sugar: Just a spoonful for gentle sweetness, bringing out the best in the prunes and balancing the tart elements.
Dry white wine: Adds savory depth and plenty of pan juices perfect for spooning over rice or bread.
Bay leaves: They subtly perfume the whole dish with earthy aromatics as it bakes.
Dried oregano: A classic herb for Mediterranean flair—don’t swap for Italian seasoning here.
Salt and black pepper: For essential seasoning that wakes up all the ingredients.
Fresh parsley: A shower of chopped parsley at the end adds color and brightens the whole dish right before serving.

How to Make Chicken Marbella

Step 1: Marinate the Chicken

Place your chicken thighs in a big mixing bowl or a sturdy zip-top bag. Add the prunes, olives, capers with some of the briny juice, minced garlic, red wine vinegar, olive oil, brown sugar, bay leaves, oregano, salt, and black pepper. Toss it all together with clean hands or a big spoon until the chicken is evenly coated and the flavor-makers are nestled everywhere. Cover tightly and refrigerate for at least 2 hours, though overnight is even better—longer marinating means more unforgettable flavor.

Step 2: Arrange in the Baking Dish

When you’re ready to cook, preheat your oven to 375°F (190°C). Arrange the marinated chicken thighs skin-side up in a roomy baking dish. Pour all the remaining marinade, fruit, olives, and capers around and over the chicken—you want all those flavorful bits bathing the chicken as it cooks. Finally, drizzle the dry white wine evenly over everything.

Step 3: Bake to Perfection

Bake uncovered for 45-50 minutes, basting the chicken once or twice as it cooks to keep things juicy and encourage a golden, lacquered skin. The Chicken Marbella is ready when the chicken is cooked through (an internal temp of 165°F/74°C) and deeply burnished with caramelized, sticky pan sauce.

Step 4: Finish and Serve

Transfer the chicken to a serving dish, then spoon the luscious prunes, olives, capers, and plenty of pan juices right over the top. Sprinkle with the fresh parsley for a hit of color and brightness. Let your friends marvel as the aroma fills the room—this is rustic elegance you’ll want to make again and again.

How to Serve Chicken Marbella

Garnishes

A simple sprinkle of chopped fresh parsley over the top is both classic and gorgeous, bringing fresh, herby contrast to the savory-sweet chicken. Add a few extra capers or cracked black pepper for color and extra punch, if you want to get a little fancy for company.

Side Dishes

You’ll want something to soak up all those delicious juices! Fluffy rice, buttery couscous, or even a big hunk of warm, crusty bread are fantastic choices. A crisp green salad or simple roasted veggies make for a perfect, breezy balance alongside the rich Chicken Marbella.

Creative Ways to Present

For a stunning dinner party, arrange the chicken pieces on a platter with the prunes, olives, and pan sauce artfully scattered around. You can also slice the chicken off the bone (once cooled a bit), pile it onto lettuce leaves, and drizzle with the sauce for a chic appetizer-style presentation—the colors and flavors speak for themselves!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Chicken Marbella to room temperature, then transfer to an airtight container. The flavors actually improve and deepen overnight, so don’t hesitate to make a little extra—leftovers will keep in the fridge for up to 4 days. Enjoy cold, room temp, or gently reheated.

Freezing

Chicken Marbella freezes beautifully! Let it cool completely, then portion into freezer-safe containers with plenty of sauce. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating for the best results and no loss of flavor.

Reheating

To reheat, place the chicken and sauce in a baking dish, cover with foil, and warm in a 325°F (160°C) oven until hot—about 20 minutes should do the trick. Alternatively, gently heat individual portions in the microwave, stopping halfway to stir the sauce for even warming.

FAQs

Can I use boneless, skinless chicken instead?

Absolutely! While bone-in, skin-on thighs offer the juiciest, most flavorful result, boneless thighs or even breasts will work. The main thing is to watch your baking time—boneless pieces cook faster, so check for doneness at around 30-35 minutes.

What can I substitute for prunes if I don’t have them?

Dried apricots or figs make a wonderful swap for prunes in Chicken Marbella, lending their own sweet and slightly tart notes. You can also use a mix for a slightly different twist, but prunes truly mimic the original Silver Palate flavor.

Is Chicken Marbella gluten-free?

Yes, this recipe is naturally gluten-free as written, so you can serve it confidently to friends and family with gluten sensitivities. Just double-check any wine or capers for unexpected additives if you’re extremely sensitive.

Can I prep this dish ahead for a dinner party?

Definitely! In fact, Chicken Marbella is tailor-made for entertaining. Marinate the chicken the night before and simply bake it off just before your guests arrive. It holds beautifully at room temperature and is even delicious served cold or slightly warm.

How do I add even more flavor?

For extra depth, try stirring some sliced shallots or a few chili flakes into the marinade, or replace some of the white wine with a splash of dry sherry. You can also double the marinade for an even saucier presentation—no one has ever complained about extra sauce!

Final Thoughts

If you’re searching for a dish that can wow a crowd, make regular weeknights feel special, and fill your kitchen with a heady aroma, Chicken Marbella truly checks every box. Give it a try and let the sweet, savory, and tangy flavors work their undeniable magic—one bite, and I’m willing to bet it’ll become one of your new favorites too!

Chicken Marbella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

Author: Emma
Total Time: 1 hour (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Chicken Marbella is a classic dish that features tender chicken thighs marinated in a flavorful blend of prunes, olives, capers, garlic, and herbs. Baked to perfection, this dish is sweet, tangy, and savory all at once, making it a crowd-pleaser for any occasion.

Ingredients

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Chicken Marbella:

4 bone-in, skin-on chicken thighs
1/2 cup pitted prunes (halved)
1/4 cup pitted green olives
1/4 cup capers with a bit of juice
3 cloves garlic (minced)
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
1/4 cup dry white wine
2 bay leaves
1 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley (chopped, for garnish)

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Instructions

Marinate the Chicken: Combine all the ingredients in a bowl or bag, marinate for at least 2 hours.
Preheat and Arrange: Preheat oven to 375°F. Arrange chicken in a baking dish with marinade.
Bake: Bake for 45-50 minutes, basting occasionally, until chicken is cooked through and golden.
Serve: Transfer to a platter, spoon over fruits and juices, garnish with parsley, and serve warm.