Description
Chicken Marbella
Ingredients:
For the marinade:
½ cup olive oil
1 shallot, thinly sliced
1½ tsp salt
Fresh ground black pepper, to taste
3 tbsp pitted green olives, halved
1 tbsp olive brine
2 tbsp capers
1 tbsp caper brine
¼ cup pitted prunes
1 tbsp dried oregano
For the chicken:
2.5 lbs bone-in, skin-on chicken thighs and drumsticks
Salt and fresh ground black pepper, to taste
1 small yellow onion, thinly sliced
3 large garlic cloves, quartered
2 bay leaves
3 large garlic cloves, thinly sliced
3 tbsp light brown sugar
¼ cup low-sodium chicken broth
¼ cup fresh orange juice
Directions:
Prepare Marinade: In a large mixing bowl, combine olive oil, shallot, salt, black pepper, green olives, olive brine, capers, caper brine, prunes, oregano, and vinegar. Stir well.
Marinate Chicken: Add chicken pieces to the bowl, tossing to coat completely. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
Preheat Oven: Set oven to 350°F (175°C), positioning the rack at the bottom.
Arrange Chicken: Remove chicken from marinade and place in a large baking dish. Season with salt and pepper. Pour in the marinade.
Add Aromatics and Liquid: Scatter sliced onion, quartered garlic, and bay leaves between the chicken pieces. Top with thinly sliced garlic and sprinkle brown sugar over the chicken. Pour chicken broth, and orange juice around the chicken.
Bake: Bake for 45-50 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Rest and Serve: Let the chicken rest for 10 minutes. Transfer to a platter, baste with cooking juices, and serve warm.
Prep Time: 15 mins (plus marinating)
Kcal: 450 per serving | Servings: 4
