Step into the world of sophisticated dining with our rendition of the classic Chicken Marbella, inspired by the iconic Silver Palate Cookbook recipe over 20 years ago. Here, we bring you the exquisite flavors of Just Bare Whole Young Chicken paired with olives and prunes. Elevate your dining experience with a dish that not only delights the palate but also reflects our commitment to providing chicken raised with no antibiotics ever. Unwind at the grown-ups table, where good food meets great company. Cheers to meals that deserve a glass of wine and moments to savor!
Servings 5
Prep Time: 30
Cook Time: 60
Servings: 5
Prep Time: 30 mins
Cook Time: 60 mins
Ingredients
- 1 whole Just Bare young chicken, cut up
- 3 bay leaves
- 1 head garlic, peeled
- ½ cup pitted prunes
- ½-1 cup pitted Spanish green olives (add at least ½ cup but up to 1 cup)
- ¼ cup capers, in 2 Tablespoons of the caper brine
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 tablespoons dried oregano
- Kosher salt
- pepper
- ¾ cup white wine
- ¾ cup brown sugar
- 2 tablespoons chopped parsley, optional
Nutrition Facts
About 5 servings per container
Serving size 290g
| Amount Per Serving | ||
|---|---|---|
| Calories 480 | ||
| % Daily Value* | ||
| Total Fat 21g | 27% | |
| Saturated Fat 5g | 25% | |
| Trans Fat 0g | 25% | |
| Cholesterol 110mg | 37% | |
| Sodium 3280mg | 143% | |
| Total Carbohydrate 40g | 15% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 21g | ||
| Includes 21g Added Sugars | 42% | |
| Protein 27g | ||
| Calcium 90 mg 7% | Iron 2.2 mg 12% |
| Potassium 270 mg 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Instructions
- Prepare the chicken: Begin by taking a whole chicken and using sharp kitchen scissors, remove the backbone. Then, exert gentle pressure on top to separate the remaining bones. Proceed to detach the legs and thighs, followed by the wings and tips.
- Craft the marinade: In a spacious bowl, combine bay leaves, garlic cloves, prunes, olives, capers, red wine vinegar, olive oil, dried oregano, salt, and pepper. Thoroughly mix the ingredients before introducing the chicken. Ensure to evenly coat the chicken by gently massaging the marinade, even reaching under the skin.
- Allow the chicken to marinate: Cover the bowl and place it in the refrigerator overnight. If you’re short on time, marinate for a minimum of 30 minutes.
- Roast the chicken: The following day (or 30 minutes later), preheat your oven to 350°F. Transfer the chicken along with the marinade, including prunes, olives, etc., into a generously-sized oven-safe skillet or baking dish. Arrange the chicken pieces to prevent overlapping. Pour the wine into the baking dish and sprinkle brown sugar on top of the chicken. Place it in the oven for 50 to 60 minutes, occasionally basting the chicken with the pan juices.
- Remove from the oven: The chicken should be ready when its internal temperature reaches 165°F, and the skin has achieved a golden brown hue. Transfer the chicken to a large serving platter, and top it with the prunes, olives, and capers.
- Prepare the sauce and serve: Bring the pan juices to a boil over medium heat, reducing them until you have approximately ½ cup of sauce. Strain the sauce into a bowl and then drizzle it over the chicken. Garnish with chopped parsley.