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Chef John's Chicken Marbella
Chef John's Chicken Marbella
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
825 minutes
My twist on Chicken Marbella - a mouthwatering combo of chicken, prunes, and olives from the '70s classic dish. Unique, yet incredibly tasty!
Ingredients:
  • 8 cloves garlic, crushed or finely minced
  • 2 tablespoons dried oregano
  • 1 teaspoon freshly ground black pepper
  • 5 teaspoons kosher salt (use 1 teaspoon per pound of chicken used)
  • pinch of cayenne pepper
  • 4 bay leaves (optional)
  • 2 tablespoons caper juice
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
Instructions:
  • Combine minced garlic, fresh oregano, black pepper, salt, cayenne, bay leaves, caper juice, red wine vinegar, and olive oil in a bowl, giving it a good whisk, and let it sit for later.
  • Score the thighs by making two cuts about 1 1/2 inches apart on the skin side, perpendicular to the bone, cutting down to the bone.
  • Evenly distribute half of the olives, prunes, and capers on the bottom of the marination container.
  • Place the chicken skin side down and generously spoon marinade over each thigh. Flip the thighs over so the skin side is facing up.
  • Sprinkle the leftover olives, prunes, and capers on top and evenly pour the remaining marinade over everything.
  • For optimal results, press firmly with parchment paper, cover, and marinate in the refrigerator for at least 12 hours, preferably 24 hours.
  • Preheat the oven to 350°F (180°C) for the perfect cooking temperature.
  • Place the chicken thighs skin side up in a spacious roasting pan in a single layer. Sprinkle the remaining olives, prunes, capers, and any leftover marinade over the thighs.
  • Drizzle white wine over the thighs, then lightly sprinkle each with half of the brown sugar.
  • After roasting in the preheated oven for about 45 minutes, carefully baste each thigh with the flavorful pan liquids and evenly sprinkle the remaining brown sugar over them.
  • Roast in the oven at 425 degrees F (220 degrees C) for an additional 30 to 45 minutes, until thighs are fork tender but not falling off the bone. Optional: Increase the oven temperature to 425 degrees F (220 degrees C) for the last 15 minutes for a deeper browning.
  • Allow the dish to cool for 15 minutes, then garnish with a sprinkle of fresh parsley before serving.

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