Chicken Marbella Scrumptious Recipes
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
CHICKEN MARBELLA
Provided by Sheila Lukins
Categories Chicken Kid-Friendly Dinner Red Wine Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 10 servings
Number Of Ingredients 13
Steps:
- 1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
- 2. Preheat the oven to 350°F.
- 3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
- 4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
- 5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.
CHICKEN MARBELLA
Provided by Katie Lee Biegel
Categories main-dish
Time 9h30m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Arrange the chicken in a large baking dish and sprinkle generously with salt and pepper. Combine the olive oil, vinegar, dates, olives, capers with their brine, parsley, oregano, garlic and bay leaves in a large bowl. Pour the mixture evenly over the chicken. Flip and rotate the chicken to coat it completely. Cover and refrigerate overnight.
- When you are ready to cook the chicken, preheat the oven to 350 degrees F. Let the chicken sit at room temperature while the oven preheats.
- Arrange the chicken pieces so that they are all skin-side up. Spoon the marinade from the bottom of the dish over the chicken. Sprinkle the chicken with the brown sugar. Pour the wine around the chicken. Bake, basting every 10 to 15 minutes with the pan juices, until the chicken is brown on top, the juices run clear when pierced and the internal temperature is 165 degrees F, 50 to 60 minutes. Baste the chicken with its juices, then transfer it to a large platter. Spoon the olives, capers and dates over the chicken with a slotted spoon, only including a little of the sauce. Serve the remaining sauce on the side, if desired.
CHICKEN MARBELLA: SCRUMPTIOUS !
This incredibly tasty chicken recipe is easy to make, always a hit, and ideal for holidays where you need to make some dishes in advance. ALL of my kids love this ("it's awesome, Mom!"), which is a true rarity in these parts. From The Kosher Palette Cookbook--don't miss this one! The recipe calls for one chicken, but I have made it with three or four chickens and only doubled the other ingredients. It's a very flexible recipe.
Provided by Sarah Chana
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine prunes, olives, capers, caper liquid, oregano, vinegar, olive oil, and garlic in large, ovenproof dish.
- Season with salt and pepper to taste.
- Add chicken, tossing to coat.
- Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350°F.
- Uncover chicken, and sprinkle with brown sugar, then pour wine over the chicken.
- Cover and bake 1 hour.
- Uncover and bake another 30 minutes or more, until golden brown.
Nutrition Facts : Calories 1142.7, Fat 64, SaturatedFat 14, Cholesterol 172.5, Sodium 850, Carbohydrate 90.2, Fiber 5.1, Sugar 70, Protein 45.6
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