Name: Ina Garten’s Chicken Marbella Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 25 h 10 min
Cuisine: Mediterranean
Ingredients: 8 bone-in, skin-on chicken thighs; ½ cup olive oil; ½ cup red wine vinegar; 1 ½ cups large pitted prunes (Sunsweet recommended); 1 cup large green olives, pitted; ½ cup capers, with juice (1 3.5 ounce jar); 6 bay leaves; 1 ½ heads garlic, peeled and minced; ¼ cup dried oregano; 2 tablespoons kosher salt (for marinade); 1 teaspoon black pepper (for marinade); ½ cup light brown sugar, lightly packed; 1 cup dry white wine; Kosher salt (for seasoning); Black pepper (for seasoning)

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If you’re searching for a dish that effortlessly combines bold flavors with a touch of elegance, then Ina Garten’s Chicken Marbella Recipe is your new best friend. This recipe is a timeless classic, featuring tender chicken thighs marinated in a fragrant mixture of olives, prunes, capers, and garlic that magically transforms into a savory, sweet, and tangy masterpiece. It’s the kind of dish that makes everyday dinners feel like a special occasion, and the best part? The preparation is surprisingly straightforward, making it perfect for anyone who loves to impress without stress.

Ingredients You’ll Need

A close-up view of a mix of different olives and small dark round pieces, all soaked in a golden olive oil. The olives are green, light brown, and reddish-purple, scattered evenly throughout the dish. The dark round pieces appear soft and stuffed with a creamy white filling, sprinkled with small bits of seasoning. A few pale green bay leaves are visible among the olives. The liquid oil creates a shiny texture over everything, and the mixture is inside a clear bowl placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ina Garten’s Chicken Marbella Recipe may sound fancy, but the ingredients are wonderfully simple and each one plays a crucial role in creating that unforgettable flavor and rustic texture. From the savory punch of garlic to the subtle sweetness of brown sugar, every element enhances the dish in delicious ways.

8 bone-in/skin-on chicken thighs: The dark meat ensures juicy, flavorful bites with crispy skin.
½ cup olive oil: Adds richness and helps meld the marinade ingredients together.
½ cup red wine vinegar: Provides a subtle tang that brightens the overall taste.
1 ½ cups large pitted prunes: Adds natural sweetness and a chewy texture contrast.
1 cup large green olives, pitted: Brings saltiness and a briny punch that defines the dish.
½ cup capers with juice: Infuses a bold, vinegary depth to the marinade.
6 bay leaves: Gives an aromatic herbal note that gently lingers.
1 ½ heads of garlic, peeled and minced: Garlic lovers rejoice — it infuses the chicken with savory warmth.
¼ cup dried oregano: Adds earthy, herbal undertones.
½ cup light brown sugar, lightly packed: Balances the acidity and saltiness with its gentle sweetness.
1 cup dry white wine: Helps deglaze and infuse the chicken during baking with nuanced flavor.
Kosher salt and pepper: Essential seasonings that highlight and balance all the other ingredients.

How to Make Ina Garten’s Chicken Marbella Recipe

Step 1: Prepare the Chicken and Marinade

Start by trimming any excess fat from the chicken thighs for a cleaner bite. Next, take on the garlic — peeling and mincing one and a half heads may seem intimidating, but it’s absolutely worth it. The garlic infuses the marinade with deep aromatic notes that elevate the whole dish.

Step 2: Combine the Marinade Ingredients

In a large bowl, whisk together olive oil, red wine vinegar, prunes, capers with their juice, bay leaves, minced garlic, oregano, kosher salt, pepper, and green olives. Mix these vibrant ingredients thoroughly until everything is beautifully combined. This marinade is the magic potion that tenderizes the chicken and infuses it with that signature sweet and briny flavor.

Step 3: Marinate the Chicken

Submerge the chicken thighs in the marinade, turning them well to ensure each piece is coated. Cover the bowl tightly with plastic wrap, or transfer everything into a large Ziplock bag, squeezing out the air and massaging the marinade around the chicken. Let the chicken soak up all those incredible flavors for 24 hours in the refrigerator, turning it occasionally to maximize marination.

Step 4: Prepare to Bake

Once marinated, preheat your oven to 350 degrees. Transfer the chicken thighs to a large baking dish, skin side up, and pour the marinade around the pieces. Arrange the olives, prunes, and capers from the marinade across and around the chicken for a beautiful presentation and even flavor coverage.

Step 5: Season and Add Wine

Pour the dry white wine around the chicken but avoid pouring it directly onto the skin, which helps maintain crispness. Lightly sprinkle salt and pepper on top — feel free to adjust according to your taste preferences to keep that perfect balance of salty and sweet.

Step 6: Sprinkle Brown Sugar and Bake

The finishing touch before baking is a dusting of light brown sugar over the chicken pieces. This adds a subtle caramelized sweetness that perfectly complements the savory components. Bake the dish in your preheated oven for 45 to 55 minutes, until the chicken is cooked through with an internal temperature of 165 degrees and the skin turns beautifully golden.

Step 7: Rest and Serve

Once cooked, cover the baking dish with foil and let the chicken rest for about 10 minutes. Resting helps the juices redistribute so every bite is juicy and tender — the perfect finale to this sensational recipe.

How to Serve Ina Garten’s Chicken Marbella Recipe

The image shows a single large piece of cooked chicken with a golden-brown, seasoned top layer that looks crispy and slightly oily. Underneath, the chicken's texture appears soft and juicy. Surrounding the chicken are dark purple plums and light green olives, both glistening with a light oily sauce. The dish sits on a plain white plate, and a silver fork rests to the side. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or thyme adds a lovely fresh burst of color and an additional herbal layer that complements the bold flavors baked into the chicken. You could also scatter a few extra olives on top for a pretty and flavorful touch.

Side Dishes

Ina Garten’s Chicken Marbella pairs seamlessly with comforting sides like creamy mashed potatoes, fluffy white rice, or buttery egg noodles. If you prefer to keep things on the lighter side, a crisp green salad with a simple vinaigrette balances the richness of the chicken beautifully.

Creative Ways to Present

For an impressive dinner party, serve the chicken over a bed of vibrant couscous or polenta, letting the flavorful marinade juices soak into the base. Another fun way is to plate it family-style in the baking dish to showcase those colorful prunes, olives, and capers that make this dish so visually stunning, allowing everyone to dig in and share the love.

Make Ahead and Storage

Storing Leftovers

Leftover Ina Garten’s Chicken Marbella Recipe is a real treat. Store any leftovers in an airtight container and refrigerate for up to three days. The flavors actually deepen overnight, making the next-day meal even more delicious.

Freezing

This recipe freezes well. Transfer cooled leftover chicken and marinade to a freezer-safe container or a heavy-duty freezer bag. Freeze for up to three months. When ready, thaw overnight in the refrigerator before reheating for best texture and flavor retention.

Reheating

Reheat the chicken gently in a 325-degree oven covered with foil to prevent drying out, until warmed through. Alternatively, microwave covered on medium power to preserve moisture. Reheating slowly helps to keep the chicken tender and the sauce flavorful.

FAQs

Can I use boneless chicken thighs instead of bone-in for this recipe?

Absolutely! Boneless thighs will cook more quickly and can be used if you prefer convenience. Just adjust the cooking time accordingly so the chicken stays juicy and doesn’t dry out.

Is it necessary to marinate the chicken for a full 24 hours?

While 24 hours gives the best depth of flavor, a minimum of 6 hours will still produce delicious results if you’re short on time. The longer the chicken marinates, the more tender and flavorful it becomes.

Can I substitute prunes with another dried fruit?

Prunes are recommended for their unique balance of sweetness and chewiness, but dried apricots or figs can work as alternatives if you prefer. Just keep in mind that the flavor profile may shift slightly.

What is the secret to getting the chicken skin crispy?

Make sure to place the chicken skin side up in the baking dish and avoid pouring the marinade directly on top of the skin before baking. This helps the skin stay crisp and beautifully browned under the heat.

Can this dish be made gluten-free?

Yes! Ina Garten’s Chicken Marbella Recipe is naturally gluten-free as long as you use a gluten-free white wine and check that your olives and capers have no additives containing gluten.

Final Thoughts

Ina Garten’s Chicken Marbella Recipe is truly one of those dishes that effortlessly combines sophistication with homey comfort. Its dynamic blend of sweet, salty, and savory flavors wrapped around tender chicken is impossible not to love. I encourage you to dive in and make this recipe your own—whether for a family dinner or a special occasion, it’s guaranteed to win hearts and invite plenty of second helpings.