Weeknight Chicken Marbella

By Rick A. Martinez

Weeknight Chicken Marbella
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(3,731)
Comments
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The chicken Marbella recipe from “The Silver Palate Cookbook” is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn’t suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done — and well — in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use ⅓ cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.

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Ingredients

Yield:4 to 6 servings
  • 1tablespoon extra-virgin olive oil
  • 6bone-in, skin-on chicken thighs (about 2½ pounds)
  • Kosher salt and freshly ground black pepper
  • 5garlic cloves, thinly sliced
  • ½cup pitted prunes
  • ½cup pitted Spanish green olives
  • ¼cup drained capers, plus 1 tablespoon caper brine
  • 3fresh or dried bay leaves
  • 2tablespoons fresh oregano, chopped, or 1 tablespoon dried oregano
  • 2tablespoons dark brown sugar
  • 1cup dry white wine
  • ¼cup red wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

418 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 23 grams protein; 651 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
3,731 user ratings
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Comments

Bill

Basic cooking tip for chicken thighs learned from Jaques Pepin: Place thighs skin side down after seasoning in a cold non-stick skillet. Heat on high until sizzling then reduce heat as needed until desired level of brown is reached... skin will brown more quickly and no added oil is ever required.

nanu

Have made Silver Palate recipe for years. Don’t brown chicken, don’t marinate overnight. Substute honey for brown sugar and only use pitted Kalamat olives. Cook in oven, single layer, 350 for 35 minutes.

Debbie

I made this one night with Balsamic vinegar and dates, since that's what I had on hand. Their sweetness obviated the need for any added sugar. Now it's the only way I make this dish.

Larry N

Has anyone thought to add preserved lemons to this and cut back a tad on the salt to balance it - I’m thinking it might make a nice flavor addition….

Carolyn S.

Used balsamic vinegar to add deeper flavor. served over rice. Very good, but not excellent.

Adriene

I’ve made this many times over for dinner parties and it’s a hit each time. It is one of those very simple recipes that tastes like it’s complicated. I like to serve it over polenta or mashed potatoes.

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