Matt Lauers Chicken Marbella Recipes

CHICKEN MARBELLA, UPDATED

Chicken Marbella, Updated image

Provided by Ina Garten

Time 9h25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio

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

Easy Chicken Marbella image

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

Ingredients

4 chicken breasts, or more to taste, pounded thin and cut in half
1 cup white wine, any kind
1 cup pitted prunes
½ cup olive oil
½ cup red wine vinegar
½ cup capers, with extra liquid added
½ cup brown sugar
¼ cup dried oregano
¼ cup dried parsley
12 Spanish olives, cut in half
10 cloves garlic, crushed, or more to taste
6 bay leaves
salt and ground black pepper to taste

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

Chicken Marbella image

Provided by Katie Lee Biegel

Categories main-dish

Time 9h30m

Yield 4 to 5 servings

Number Of Ingredients 13

Ingredients

One 4- to 5-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
1/2 cup pitted dates, quartered
1/2 cup pitted Cerignola olives, halved
1/4 cup capers with brine
1/4 cup chopped fresh Italian parsley
1 tablespoon dried oregano
8 cloves garlic, peeled and finely pureed or grated
2 bay leaves
2 tablespoons light brown sugar
1/2 cup white wine

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.

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