Ina brings back a 1980s timeless chicken dish that mixes the flavors of sweet prunes with tasty olives and lots of garlic!
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Chicken Marbella, Updated
DISH COURTESY OF INA GARTEN
Level: Easy
Overall: 9 hr 25 min (includes marinating time).
Active: 15 min.
Yield: 6 portions.
Ingredients.
1/2 cup excellent olive oil.
1/2 cup excellent red wine vinegar.
1 1/2 cups large pitted prunes, such as Sunsweet.
1 cup big green olives, pitted, such as Cerignola.
1/2 cup capers, including the juices (3 1/2 ounces).
6 bay leaves.
1 1/2 heads of garlic, cloves separated, peeled, and minced.
1/4 cup dried oregano.
Kosher salt and newly ground black pepper.
2 (4-pound) chickens, backs removed and cut in 8 pieces.
1/2 cup light brown sugar, gently loaded.
1 cup dry white wine, such as Pinot Grigio.
Instructions.
Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Include the chicken to the marinade. (You can likewise put the chicken and marinade in a 2-gallon plastic storage bag and capture out the air to ensure the chicken is completely covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is entering into all of the chicken pieces.
Preheat the oven to 350 degrees F.
Place the chicken, skin side up, in addition to the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and put the red wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Eliminate the pan from the oven, cover firmly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving plate, spray with salt, and serve hot with the pan juices.
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Ina Garten's Chicken Marbella, Updated|Barefoot Contessa|Food Network.
Das ist muy yucktastico!
This is really tasty! It has a unique taste. Delicious over rice.
When a recipe comes from Ina I KNOW THIS RECIPE HAS TO BE FANSTASTIC. YEP THIS LOOKS FANTASTIC 👏! I just love her!
I have made this many times, and it is fabulous!
@Judy Greene I will make it this weekend! Thanks
When Ina makes it. 😋
Not sure about THIS Ina 🥴🤦🏽♀️
Seems like a salt lick!
Hermosa eleccion 3😍 PORNTINDER.Uno de mejor siempre en mi corazónk mañas no se la.🌹🤩💜 Son unos de los mejores conciertos.
Very nice ma’am
Never heard of chicken marbella. And i lived through the 80’s.
But it sounds good!
The 2 Tbsp of salt threw me. That much salt?!?
@ Jerome Thiel I agree! That much salt…capers…olives….seems like a salt lick!
Chicken needs it
Look good 😉🌷
She’s already always beautiful for cooking 🔪🍳
She didn’t cover the raw chicken in the fridge
Lots of recipes don’t cover raw chicken in the fridge. Helps dry out the skin. But if it freaks you out cover your chicken.
So much salt!
Delicious 👍
So we didn’t see the inside of the chicken. I can assure you there is no way it was cooked all the way through. At 145 degrees internal temperature and covered for 15 min sitting out, the most it will continue to increase to is 155 degrees, and that is being generous. No way it’s cooked completely. Sorry. If we didn’t see the inside; I don’t believe that it was cooked. The outside of the skin wasn’t even that brown. Soggy white chicken skin isn’t appealing.
Looks amazing! I love all the ingredients separately, so I can only imagine how awesome the finished product is!❤
Sigo a Una desde tv de paga,ahora por Youtube,pongan subtitulado en español,para darle like, saludos
Never seen such a way of presentation 👍that is just awesome, keep it up, amazing recipe, See you around, keep sharing wonderful recipes, you may visit my channal too 🤗, Stay connected, Cheers 👍
I’m waiting for Ina Garten and Danny Devito to get into the beekeeping business so we can have Ina Garten Devito Honey
She over salts everything!