Weeknight Chicken Marbella Recipes

EASY CHICKEN MARBELLA

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.

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.

CHICKEN MARBELLA

Steps:

• Mix first 9 ingredients and 1/2 cup brown sugar together in a large bowl. Add chicken and use your hands to combine so the chicken is thoroughly coated. Cover and refrigerate overnight.
• Take the chicken out of the fridge half an hour before you plan to cook it and allow it to come to room temperature. Heat oven to 350 degrees. Spread chicken, prunes, olives and marinate in a baking dish. Sprinkle remaining 1/4 cup brown sugar over chicken. Pour wine around the chicken pieces. Bake for 50 minutes. Remove chicken, prunes and olives from the pan and garnish with chopped parsley or cilantro.

WEEKNIGHT CHICKEN MARBELLA

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.

30 MINUTE CHICKEN MARBELLA

Steps:

• Preheat oven to 400 degrees and make sure rack is in center of oven.
• In a mixing bowl, add vinaigrette, olive salad, garlic, oregano and bay leaves.
• Stir lightly to combine and add chicken.
• Mix to coat chicken.
• Put the saucy chicken mixture into a 13-by-9 inch baking dish.
• Sprinkle with brown sugar and pour wine over the chicken.
• Put baking dish in preheated over for 20 minute until chicken is cooked through and sauce is bubbly.
• If you're making instant rice or couscous, start it right after you put the chicken in the oven.
• Remove chicken from oven and take out and throw away the bay leaves. Bay leaves aren't edible.
• Allow chicken to cool a few minutes and serve over couscous or rice.

QUICK AND EASY SHEET PAN CHICKEN MARBELLA

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.

CHICKEN MARBELLA WITH DATES RECIPE

Steps:

• Place the chicken in a large, non-reactive bowl or ziplock bag and add the garlic, oregano, vinegar, oil, green olives, capers, dates, and bay leaves. Add 1 teaspoon salt and 1 teaspoon freshly cracked pepper. Mix the ingredients well with the chicken, cover the bowl, and refrigerate for 24 hours and up to 48. Stir the ingredients once or twice through the marination process, if possible.
• Preheat the oven to 400 degrees and line the bottom and sides of a large baking tray with parchment paper.
• Spread out the chicken legs on the tray, along with all the marinade ingredients. In a small bowl, whisk together the wine and date syrup and pour evenly over the meat. Place in the oven and cook for 50 - 55 minutes, basting two or three times, until the meat is golden brown on top and cooked through.
• Remove from the oven and transfer everything to a large serving platter. Garnish with chopped fresh oregano leaves and serve.

CHICKEN MARBELLA FROM THE SILVER PALATE

Steps:

• In a large mixing bowl or plastic container, combine the oil, vinegar, prunes, olives, capers, caper juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken and toss to coat. Cover and marinate in the fridge overnight.
• Preheat oven to 350ºF. Arrange the chicken in a single layer in two large shallow baking dishes and spoon all the marinade ingredients on and around the chicken. Pour half the wine into each baking pan, and then sprinkle the all chicken pieces evenly with the brown sugar.
• Bake the chicken for 45-50 minutes, or until it's cooked through, basting with the pan juices after 20 minutes.
• To serve, transfer the chicken pieces to a serving platter and spoon the prunes, olives, capers and some of the sauce on and around the chicken pieces. Sprinkle with parsley or cilantro. Serve remaining sauce on the side. Chicken Marbella can be served at room temperature.

CHICKEN MARBELLA WITH APRICOTS & OLIVES

Steps:

• Combine the minced garlic, dried oregano, salt, pepper, red wine vinegar, pitted prunes, apricots, green olives white wine, maple syrup and capers in a large glass dish. Add the chicken and bay leaves. Cover and marinate for at least one hour but ideally overnight.
• When ready to bake, preheat the oven to 375°F.
• Heat a cast iron over medium-high heat, remove chicken from marinade and reserve. Sear the chicken for 5 minutes on each side.
• Place the marinade ingredients into a large roasting dish, remove the bay leaves and discard. Transfer the chicken to a roasting dish and nest down into the marinade.
• Bake uncovered for 15-17 minutes or until the internal temperature reaches 165ºF.
• Spoon the sauce over each piece of chicken and sprinkle with chopped parsley. Serve the chicken and fixings over white rice.

SILVER PALATE'S CHICKEN MARBELLA

Steps:

• Prick the chicken all over with a fork. In a gallon-sized Ziploc bag combine the chicken, garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers and bay leaves.
• Seal the bag and squish everything around for a a minute or two to mix all the ingredients.
• Refrigerate overnight.
• To cook:
• Adjust an oven rack to the upper third of the oven.
• Pre heat the oven to 350 degrees
• Transfer the contents of the ziploc bag into a 10 x 7 casserole dish.
• Sprinkle the brown sugar on top of the chicken.
• Pour the white wine around the chicken.
• Bake the chicken for 35 - 45 minutes or until the chicken is cooked through. (165 degrees on a meat thermometer placed in the thickest part of the thigh).
• Serve the chicken, spooning the sauce and the prunes and olives over the top and garnish with the parsley.

CHICKEN MARBELLA

Steps:

• Gather all ingredients before starting recipe.
• Add prunes and black currants to a small bowl, barely cover with hot tap water and set aside to re-hydrate for up to 2 hours.
• Add all marinade ingredients to a plastic bag, mix with your hand to combine contents of bag.
• Season chicken on both sides and add chicken pieces to the marinade. Message chicken to cover all surfaces, squeeze the air out of the bag and refrigerate for 2 hours or overnight.
• An hour before cooking, remove chicken from marinade to a plate and pat both sides of the chicken dry with a paper towel.
• Spray a skillet with vegetable spray and heat over medium high heat. When the pan is hot, add chicken pieces, skin side down and sear for 5-8 minutes, or until the skin is a nice golden color.
• Flip the chicken so it's skin side up, and reduce heat to medium. Cook for 8-10 minutes, or until the chicken is cooked through. Reduce heat to low to keep warm.
• Heat 1 tablespoon of oil in a medium sauté pan over medium high heat. When the oil is shimmering, about one minute, add the marinade to the pan and stir for a minute or two until the juices have reduced slightly.
• Add the white wine and bring to a boil and cook until reduced by half. Add the chicken stock, bring back to a boil then reduce heat to a slow simmer, cover with a lid and cook for 10-15 minutes or until the fruit has become soft. Stir in 1-2 tablespoons of the browning sauce and one tablespoon of butter and stir to combine. Set aside and keep warm until ready to serve.
• Place a small mound of the fruit and olive mixture in the center of a serving plate, top with chicken pieces and drizzle all with the pan juices.
• Sprinkle with chopped parsley, and serve.

CHICKEN MARBELLA

Steps:

• Combine the marinade in a plastic bag that seals.
• Place chicken breasts in bag. Turn chicken to coat with marinade periodically.
• Marinate for about 4 hours or overnight.
• Preheat oven to 350 degrees F.
• Place chicken in baking dish, spooning a little marinade over the top of the chicken.
• Pour white wine around chicken.
• Sprinkle a teaspoon of brown sugar over each chicken breast.
• Top with prunes and olives.
• Bake uncovered for 30 minutes or until internal temperature reaches 165 degrees.
• Spoon sauce over the top of chicken at least once during cooking and before serving.

WEEKNIGHT CHICKEN MARBELLA

Steps:

• Step 1 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. Step 2 Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and ½ 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. Step 3 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. Download The New York Times Cooking App on the App Store.