WEEKNIGHT CHICKEN MARBELLA
The chicken Marbella recipe from "The Silver Palate Cookbook" is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn't suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done - and well - in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.
Provided by Rick A. Martinez
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
- Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.
CHICKEN MARBELLA, UPDATED
Steps:
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
- Preheat the oven to 350 degrees F.
- Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
EASY CHICKEN MARBELLA
Oh my gosh! This is an amazing chicken dish. Sounds a little weird with the ingredients, but it is amazing and well worth the wait!
Provided by Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 13h
Yield 4
Number Of Ingredients 13
Steps:
- Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.
- Preheat the oven to 325 degrees F (165 degrees C).
- Pour chicken and marinade into a 9x13-inch baking pan.
- Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.
Nutrition Facts : Calories 675.6 calories, Carbohydrate 64.7 g, Cholesterol 64.6 mg, Fat 32 g, Fiber 6.2 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 874 mg, Sugar 46 g
QUICK AND EASY SHEET PAN CHICKEN MARBELLA
Don't forget to rate the recipe and let me know what you think about this Quick and Easy Sheet Pan Chicken Marbella recipe in the comments below, I just love hearing from you and your reviews/comments really help other people that visit This Mess is Ours!
Provided by This Mess is Ours
Categories Dinner
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 1/2 tablespoon salt and 2 teaspoons pepper in a large bowl or large plastic storage bag. Add the chicken to the marinade. Refrigerate for at least an hour or up to overnight, turning occasionally to be sure the marinade coats everything.
- Place oven rack in the center position, and heat to 425°F.
- After marinating, transfer the chicken and all of the marinade to a sheet pan. Sprinkle the chicken thighs with the dark brown sugar and pour the white wine around the pan.
- Bake for 20 minutes. Carefully, add the prosciutto slices to the pan around the chicken and bake for an additional 10-15 minutes or until the chicken has reached an internal temperature of 165°F and is browned and crisp.
Nutrition Facts : ServingSize 1 - 1 1/2 chicken thighs, Calories 461 calories, Sugar 3.1 g, Sodium 2043.3 mg, Fat 27.5 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 31.1 g, Fiber 2.4 g, Protein 25.7 g, Cholesterol 78.9 mg
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