Description
Ina Garten’s Chicken Marbella is a flavorful Mediterranean-inspired dish featuring tender, marinated bone-in chicken thighs baked with prunes, green olives, capers, garlic, and a balanced blend of savory and sweet notes. The chicken is marinated overnight to absorb the rich briny and tangy flavors before being oven-roasted to juicy perfection, making it an impressive yet simple entrée perfect for family dinners or entertaining guests.
Ingredients
Chicken Marinade
- 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)
For Baking
- ½ cup light brown sugar, lightly packed
- 1 cup dry white wine
- Kosher salt (for seasoning)
- Black pepper (for seasoning)
Instructions
- Prepare and Trim Chicken: Trim any excess fat from the 8 bone-in, skin-on chicken thighs to ensure even cooking and less grease in the finished dish.
- Mince Garlic: Peel one and a half heads of garlic and mince finely using a mini food processor or a sharp knife. Set aside.
- Mix Marinade: In a large bowl, combine olive oil, red wine vinegar, pitted prunes, green olives, capers with their juice, bay leaves, minced garlic, dried oregano, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Stir well until all ingredients are thoroughly combined.
- Marinate Chicken: Add the trimmed chicken thighs into the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap or transfer contents to a 2-gallon Ziplock bag, removing as much air as possible. Refrigerate and let marinate for 24 hours, turning or massaging the chicken a few times for even flavor absorption.
- Preheat Oven: When ready to cook, preheat your oven to 350°F (175°C).
- Arrange Chicken for Baking: Place the marinated chicken pieces skin-side up into a large baking dish (approximately 15”x18” or similar). Scatter prunes, olives, capers, and marinade evenly around and under the chicken.
- Add Wine and Season: Pour 1 cup of dry white wine around the chicken—avoid pouring directly on the chicken to keep the skin crisp. Sprinkle a few pinches of kosher salt and black pepper on top of the chicken according to taste; use less salt and pepper than the marinade as the marinade is already salty and peppery.
- Sprinkle Brown Sugar: Evenly sprinkle ½ cup of light brown sugar over the chicken pieces to balance the savory flavors with sweetness.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for 45-55 minutes or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden and crispy.
- Rest the Chicken: Remove from oven, cover the pan loosely with aluminum foil to keep warm, and let the chicken rest for 10 minutes before serving. This resting time allows the juices to redistribute.
- Serve: Serve the Chicken Marbella warm accompanied by side dishes such as mashed potatoes, white rice, buttered egg noodles, or a fresh side salad for a lighter option.
Notes
- Make sure to use large bone-in, skin-on chicken thighs for best flavor and moisture retention.
- Adjust salt and pepper seasoning at the end to suit your taste, as the marinade and briny ingredients contribute significant saltiness.
- If space in the fridge is limited, using a large Ziplock bag for marinating helps with easier handling and turning of chicken pieces.
- Using prunes adds natural sweetness and depth, so it’s recommended not to omit them.
- White wine should be dry to complement the marinade’s acidity and sweetness balance.
- Serving suggestions include mashed potatoes, rice, buttered egg noodles, or a light salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
