Easy Chicken Marbella Recipes

EASY CHICKEN MARBELLA

Steps:

• Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.
• Preheat the oven to 325 degrees F (165 degrees C).
• Pour chicken and marinade into a 9x13-inch baking pan.
• Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.

EASY CHICKEN MARBELLA

Steps:

• Combine first 6 ingredients; pour over chicken in 13x9-inch baking dish. Refrigerate 4 hours to marinate, turning chicken occasionally.
• Heat oven to 350ºF. Drizzle wine over chicken; sprinkle with sugar.
• Bake 1 hour or until chicken is done (165ºF). Transfer chicken to serving plate; skim oil from sauce. Discard bay leaves. Drizzle sauce over chicken; top with cilantro.

WEEKNIGHT CHICKEN MARBELLA

Steps:

• 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.
• Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 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.
• 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.

QUICK AND EASY SHEET PAN CHICKEN MARBELLA

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 1/2 tablespoon salt and 2 teaspoons pepper in a large bowl or large plastic storage bag. Add the chicken to the marinade. Refrigerate for at least an hour or up to overnight, turning occasionally to be sure the marinade coats everything.
• Place oven rack in the center position, and heat to 425°F.
• After marinating, transfer the chicken and all of the marinade to a sheet pan. Sprinkle the chicken thighs with the dark brown sugar and pour the white wine around the pan.
• Bake for 20 minutes. Carefully, add the prosciutto slices to the pan around the chicken and bake for an additional 10-15 minutes or until the chicken has reached an internal temperature of 165°F and is browned and crisp.

CHICKEN MARBELLA, UPDATED

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with 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 pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly 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 platter, sprinkle with salt, and serve hot with the pan juices.

30 MINUTE CHICKEN MARBELLA

Steps:

• Preheat oven to 400 degrees and make sure rack is in center of oven.
• In a mixing bowl, add vinaigrette, olive salad, garlic, oregano and bay leaves.
• Stir lightly to combine and add chicken.
• Mix to coat chicken.
• Put the saucy chicken mixture into a 13-by-9 inch baking dish.
• Sprinkle with brown sugar and pour wine over the chicken.
• Put baking dish in preheated over for 20 minute until chicken is cooked through and sauce is bubbly.
• If you're making instant rice or couscous, start it right after you put the chicken in the oven.
• Remove chicken from oven and take out and throw away the bay leaves. Bay leaves aren't edible.
• Allow chicken to cool a few minutes and serve over couscous or rice.

EASY CHICKEN MARBELLA

Steps:

• Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.
• Preheat the oven to 325 degrees F (165 degrees C).
• Pour chicken and marinade into a 9x13-inch baking pan.
• Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.