Recipes

Chicken Marbella – A Nostalgic Mediterranean Classic

This recipe transforms a whole chicken (1.25–1.4 kg) into a flavor-packed one-pan extravaganza. Marinated overnight in a blend of prunes, olives, capers, garlic, vinegar, and herbs, it bakes into a moist, richly flavored meal. Serve with couscous, mashed potatoes, or polenta to soak up the irresistible pan juices - the marinade becomes its own delicious sauce. Ina Garten gives this 1980s favorite a loving modern spin, adding garlic, reducing sugar, and making it make-ahead friendly - perfect for a relaxed family dinner or entertaining.

Ingredients:

• 1 whole chicken (1.25–1.4 kg), backs removed and cut into 8 pieces

• ½ cup good olive oil

• ½ cup red wine vinegar

• 1½ cups pitted prunes

• 1 cup green olives, pitted (e.g., Cerignola)

• ½ cup capers with some juice

• 6 bay leaves

• 1½ heads garlic, peeled and minced

• ¼ cup dried oregano

• Kosher salt and freshly ground black pepper

• ½ cup lightly packed light brown sugar

• 1 cup dry white wine (e.g., Pinot Grigio)

Instructions:

1. In a large bowl, whisk together olive oil, red wine vinegar, prunes, olives, capers, bay leaves, garlic, oregano, salt, and pepper.

2. Add the chicken pieces, turning to coat thoroughly. Cover and refrigerate overnight—or at least 8 hours—for maximum flavor infusion.

3. Preheat oven to 175 °C (350 °F). Arrange the chicken skin-side up in a single layer in a roasting pan, spoon over the marinade, then sprinkle evenly with brown sugar. Pour the white wine around—but not over—the chicken.

4. Roast for 45–55 minutes, or until internal temperature reaches ~63 °C (145 °F). Cover loosely with foil and let rest 10–15 minutes before serving.

Seasoning & Serving:

• Seasoning: The marinade balances tangy vinegar, rich garlic, salty capers and olives, and natural sweetness from prunes and brown sugar.

• Serving: Transfer chicken, prunes, and olives to a platter. Spoon pan juices over the top. Perfect with couscous, mashed potatoes, polenta, or crusty bread to soak up the sauce.

Link to source!

https://barefootcontessa.com/inas-world/chicken-marbella-updated?utm_source=