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Chicken Marbella from Lemony Thyme

We were first introduced to Chicken Marbella at a dinner party.  Not just any dinner party, but a monthly affair that revolved around a different theme chosen by the host couple.  We were each assigned a course and often a specific recipe to bring together to share.  These evenings were mostly about dinner table conversations with good friends and sharing great food, however this dish stayed with us.  I’m not sure who came up with the idea of assigning recipes, but I for one loved it.  It took me outside my comfort zone.  I had become the appetizer queen, probably because it’s my favorite way to eat…with my fingers, but I loved the challenge of tackling a new recipe.  My most memorable assignment was for a Fall Themed Dinner.  We were given dessert… Apple Galettes with Caramel Sauce to be exact.  I will revisit this recipe and the fun we had making it sometime very soon.

Back to Chicken Marbella (sometimes referred to as Chicken Mirabella), besides the amazing flavors of this dish, the other thing I remember is before it ever made it to the table the aromas told us this would be something special.  Don’t fear the prunes or olives if you think you’re not a fan…. they are the stars of the dish, even if you don’t eat them (please give them a try).  This Mediterranean dish combines their sweet and salty influences to create the most amazing broth.  Basting the chicken throughout the cooking keeps it juicy and flavorful.

This make ahead dish has become a go-to dish in our house.  Serve over rice or couscous or even with a big piece of crusty bread.  Just don’t let one drop of this broth go to waste!

5.0 from 1 reviews
Chicken Marbella
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This make ahead dish has become a go-to dish in our house. Serve over rice or couscous or even with a big piece of crusty bread. Just don't let one drop of this broth go to waste!
Serves: 4
  • 6 skinless chicken thighs (or 4 boneless chicken breasts)
  • 2 garlic cloves minced
  • 8-10 prunes (pitted)
  • 8-10 green olives (pitted)
  • 2 Tbl. capers with liquid
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 bay leaf
  • ½ tsp. dried oregano
  • 8-10 fresh oregano leaves
  • Sea salt & fresh cracked pepper
  • ½ cup white wine
  • ¼ cup brown sugar
  1. Combine all ingredients except wine and brown sugar in baking dish.
  2. Mix well and refrigerate overnight.
  3. Preheat oven to 375 degrees.
  4. Top chicken mixture with wine and brown sugar.
  5. Bake for 35-40 minutes, basting chicken with liquid several times during cooking, until chicken is cooked through.
This recipe requires an over night marinade (8 hours minimum) Resting the chicken after cooking allows the juices to redistribute through the meat, leaving it juicy & moist.

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