Savory Chicken Marbella with Roasted Garlic
This exquisite Chicken Marbella recipe, inspired by the beloved Silver Palate Cookbook, marries the sweetness of prunes with the briny richness of olives and capers, creating a flavor profile that will surprise and delight even the most skeptical eaters. The star of the show is the succulent chicken, which I prefer using legs and thighs for their juiciness and flavor. Marinated in a robust mixture of garlic, oregano, red wine vinegar, and olive oil, this dish develops deep, savory notes that caramelize beautifully during baking. The addition of roasted garlic instead of raw elevates the dish's complexity, offering a mellow, sweet garlic flavor. Perfect for gatherings, this recipe serves 10-12, but is easily halved for smaller occasions. A dish so delicious it'll become a staple at your dinner table, Chicken Marbella is not just a meal; it's an experience. Serve it warm or chilled, and watch your guests rave about it!
10-12
Servings
433
Calories
14
Ingredients
Ingredients
Chicken quarters
10 lbs (skin on, legs and thighs preferred)
Roasted garlic
2 heads (peeled and pureed)
Dried oregano
1/4 cup (fresh is also suitable if available)
Coarse salt
to taste (for seasoning chicken)
Freshly ground black pepper
to taste (for seasoning chicken)
Red wine vinegar
1/2 cup (for marinading)
Olive oil
1/2 cup (for marinading)
Pitted prunes
1 cup (added to marinade)
Pitted Spanish green olives
1/2 cup (added to marinade)
Capers
1/2 cup (with a bit of juice added to marinade)
Bay leaves
6 (added to marinade)
Brown sugar
1 cup (sprinkled over chicken before baking)
White wine
1 cup (poured into the pan)
Italian parsley or fresh coriander (cilantro)
1/4 cup (finely chopped, for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the chicken quarters with the pureed roasted garlic, dried oregano, coarse salt, and freshly ground pepper to taste. Pour in the red wine vinegar and olive oil, and add the pitted prunes, Spanish green olives, capers (with some juice), and bay leaves.
3
Ensure everything is well mixed, then cover the bowl and marinate in the refrigerator overnight, allowing the flavors to meld beautifully.
4
The next day, arrange the marinated chicken pieces in one or two large, shallow baking pans, pouring the marinade evenly over the top. Sprinkle brown sugar generously across the chicken and pour white wine into the bottom of the pans.
5
Bake in the preheated oven for 50 minutes to 1 hour, basting the chicken frequently with the pan juices for enhanced flavor and moisture.
6
To check for doneness, prick the thickest part of the thigh with a fork; the juices should run clear, indicating the chicken is fully cooked.
7
Using a slotted spoon, transfer the cooked chicken, prunes, olives, and capers onto a serving platter. Moisten the dish with a few spoonfuls of the pan juices and finish by sprinkling generously with finely chopped Italian parsley or cilantro.
8
Serve with the remaining pan juices in a sauceboat for guests to enjoy as they wish.
9
To serve Chicken Marbella cold, allow it to cool to room temperature in its cooking juices before transferring it to a serving platter. If refrigerated, let it come back to room temperature before serving, with some reserved juices spooned over the top.
Nutrition Information
22.5g
Fat
25g
Carbs
33.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Marbella with Roasted Garlic?
It is an exquisite chicken dish inspired by the Silver Palate Cookbook that combines sweet prunes with briny olives and capers, enhanced with mellow roasted garlic.
How many servings does this recipe provide?
This recipe is designed to serve between 10 and 12 people, making it perfect for gatherings.
What is the recommended cut of chicken for this recipe?
Chicken quarters, specifically legs and thighs with the skin on, are preferred for their juiciness and flavor.
Why is roasted garlic used instead of raw garlic?
Roasted garlic elevates the complexity of the dish by offering a mellow and sweet garlic flavor compared to the sharp bite of raw garlic.
How long should the chicken marinate?
The chicken should be covered and marinated in the refrigerator overnight to allow the flavors to meld beautifully.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking the chicken.
How long does Chicken Marbella take to bake?
The chicken typically takes 50 minutes to 1 hour to bake in a preheated oven.
Can this recipe be halved for smaller groups?
Yes, this recipe is easily halved if you are cooking for a smaller occasion.
What are the key ingredients in the marinade?
The marinade consists of pureed roasted garlic, dried oregano, salt, pepper, red wine vinegar, olive oil, prunes, Spanish green olives, capers with juice, and bay leaves.
How much roasted garlic is required?
The recipe calls for 2 heads of roasted garlic that should be peeled and pureed.
What kind of olives are best for this dish?
Pitted Spanish green olives are recommended to provide the necessary briny richness.
Is white wine used in this recipe?
Yes, 1 cup of white wine is poured into the bottom of the baking pans before cooking.
Why is brown sugar added to the chicken?
Brown sugar is sprinkled generously over the chicken before baking to help it caramelize and develop deep, savory notes.
Can I use fresh oregano instead of dried?
Yes, fresh oregano is a suitable substitute for dried oregano if it is available.
How do I check if the chicken is fully cooked?
Prick the thickest part of the thigh with a fork; if the juices run clear, the chicken is fully cooked.
What is the best way to serve the pan juices?
Transfer the remaining pan juices into a sauceboat so guests can enjoy them with their meal as they wish.
Can Chicken Marbella be served cold?
Yes, it can be served chilled. Allow it to cool to room temperature in its juices before transferring to a platter.
What garnishes are recommended for this dish?
Finely chopped Italian parsley or fresh coriander (cilantro) should be sprinkled generously over the dish before serving.
How many calories are in one serving?
Each serving contains approximately 433 calories.
What is the protein content per serving?
There are 33.3 grams of protein in each serving of this Chicken Marbella.
How much fat is in a serving?
Each serving contains approximately 22.5 grams of fat.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
Should I use pitted or unpitted prunes?
Pitted prunes are specified for this recipe to ensure ease of eating.
How many bay leaves are needed for the marinade?
You will need 6 bay leaves to add to the marinade.
What type of vinegar is used for the marinade?
The recipe uses 1/2 cup of red wine vinegar for the marinade.
Is basting necessary during the baking process?
Yes, frequent basting with the pan juices is recommended for enhanced flavor and moisture.
Can I use chicken breast instead of quarters?
While you can, the recipe prefers legs and thighs because they remain juicier and more flavorful during the baking process.
How should I arrange the chicken for baking?
Arrange the chicken pieces in one or two large, shallow baking pans in a single layer.
What is the total number of ingredients used?
There are a total of 14 ingredients in this recipe.
How should the chicken be handled if served after refrigeration?
If refrigerated, let the dish come back to room temperature before serving, and spoon some reserved juices over the top.