Chicken Marbella

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Chicken Marbella, inspired by Mediterranean flavours, although the dish was named after Marbella, a city in Spain, was actually created by the chefs at The Silver Palate in New York City. It is famous for its sweet, tangy, briny, garlicky flavour. Chicken pieces are nestled alongside briney olives and capers, sweet, juicy prunes and white wine, vinegar, lots of garlic, oregano, olive oil and brown sugar, then roasted until caramelised and the marinade cooked into a heavenly sauce collected at the bottom—truly one of the simple pleasures in life! Instead of brown sugar, you can also use coconut sugar, or even date syrup for the topping.

 

6 Garlic cloves, minced 1 tbsp Dried oregano Sea salt and freshly ground pepper 2 tbsp Red wine vinegar 4 tbsp Extra virgin olive oil 100 g Pitted prunes 100 g Castelvetrano green olives, cut in half 2 tbsp Capers with a tablespoon of brine 2 Bay leaves 1.2 kg Chicken drumsticks, bone-in, skin-on 150 ml White wine (I used Chardonnay) 2 tbsp Coconut or brown sugar 1 tbsp Fresh herb (oregano, parsley or dill) finely chopped

1. Combine garlic, oregano, salt and pepper to taste, red wine vinegar, olive oil, prunes, olives, capers with brine, and bay leaves in a large bowl.
2. Add the chicken drumsticks and coat completely with the marinade. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days.
3. Preheat the oven to 180C/350F. In a large baking pan, arrange the chicken drumsticks in a single layer and spoon the marinade all over the chicken. Pour white wine around the chicken and sprinkle cocnut sugar over the chicken.
4. Bake for 40-45 minutes, basting 2-3 times, until the chicken drumsticks are caramelised and cooked through. If the chicken not browned enough, turn the broil function on and cook for 3-5 minutes.

© 2025 | http://angiesrecipes.blogspot.com