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Chicken Marbella – Roasted Chicken with Prunes, Olives and Capers

Chicken Marbella – Roasted Chicken with Prunes, Olives and Capers

Chicken Marbella is one of those recipes that you just need a little faith to try. The payoff is so worth it!

Take the saltiness from plump green olives and capers – those delightful little pickled flower buds – and you have elevated roasted chicken to something quite special. But toss in prunes and the mix of tastes and textures is an unexpected blend of savory with an oh, so lightly sweet note. Certainly not your ordinary roasted chicken.

Prunes are one of the much ignored or maligned dried fruits. Prunes – simply dried plums – have a gentle sweetness that captures a bit of summer even in the midst of winter.

I make this dish with chicken breasts but if you prefer a drumstick or two you can use chicken legs and thighs, or a mix. I always look for “bone-in and skin on” chicken when roasting. The chicken tends be more flavorful and is less apt to dry out while cooking.

You can marinate the chicken in as little as 30 minutes or let it rest overnight if you want or need to prep in advance.

The aromas that fill your house let you know something special is on the way. Elegant enough for your favorite dinner guests – easy enough for a weeknight family dinner!

Chicken Marbella – Roasted Chicken with Prunes, Olives and Capers

4 tablespoons olive oil

2 teaspoons minced garlic

1 teaspoon dried oregano

1 cup prunes, about 22

5 tablespoons capers

3-1/2 tablespoons brown sugar, divided

2 bay leaves

½ cup green pitted olives (without pimento), about 12

½ cup white wine, divided

½ medium sweet onion, sliced thinly

4 bone-in chicken breasts, with skin

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

¼ cups sliced almonds

Mix together the olive oil, minced garlic, oregano, prunes, capers, 1-1/2 tablespoons of the brown sugar, bay leaves, olives and ¼ cup of the white wine.

Place the chicken and the sliced onions in a large storage bag then pour the marinade over the chicken then seal the bag.

Lay the bag flat inside a baking dish to catch any leaks. Work the marinade around the chicken to coat well.

Refrigerate for at least 30 minutes or overnight, turning periodically to keep the chicken covered in the marinade.

About 30 to 45 minutes before you’re ready to roast lightly spray a roasting pan with a cooking spray. Remove the onions from the marinade and spread them out across the bottom of the pan. Place the chicken on top of the onions and season with the kosher salt and black pepper. Sprinkle the remaining 2 tablespoons of brown sugar on top of each chicken breast, gently pressing it onto the chicken. Reserve the marinade.

Pour the remaining ¼ cup white wine into the pan and roast in a 375-degree oven for 45 minutes.

Add the reserved marinade with the capers, olives and prunes to the pan along with the almonds. Continue to roast for another 10 to 15 minutes or until the thickest part of the chicken reaches 165-degrees and the juices run clear.

Turn the oven to broil and cook for an additional 2 to 3 minutes to crisp the skin of the chicken and toast the almonds. Serve over creamy mashed potatoes and top with the prunes, capers, olives, toasted almonds and the pan sauce.

Makes 4 servings.

Chicken Marbella - Roasted Chicken with Prunes, Olives and Capers, courtesy of Preserving Good Stock

January 11, 2019
: Makes 4 servings.

Take saltiness from plump green olives and capers - those delightful little pickled flower buds – and you have elevated roasted chicken to something quite special. But toss in prunes and the mix of tastes and textures is an unexpected blend of savory with an oh, so lightly sweet note. Certainly not your ordinary roasted chicken!

By:

Ingredients
  • 4 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 cup prunes, about 22
  • 5 tablespoons capers
  • 3-1/2 tablespoons brown sugar, divided
  • 2 bay leaves
  • ½ cup green pitted olives (without pimento), about 12
  • ½ cup white wine, divided
  • ½ medium sweet onion, sliced thinly
  • 4 bone-in chicken breasts, with skin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ cups sliced almonds
Directions
  • Step 1 Mix together the olive oil, minced garlic, oregano, prunes, capers, 1-1/2 tablespoons of the brown sugar, bay leaves, olives and ¼ cup of the white wine.
  • Step 2 Place the chicken and the sliced onions in a large storage bag and pour the marinade over the chicken then seal the bag.
  • Step 3 Lay the bag flat inside a baking dish to catch any leaks. Work the marinade around the chicken to coat well.
  • Step 4 Refrigerate for at least 30 minutes or overnight, turning periodically to keep the chicken covered in the marinade.
  • Step 5 About 30 to 45 minutes before you’re ready to roast lightly spray a roasting pan with a cooking spray. Remove the onions from the marinade and spread them out across the bottom of the pan. Place the chicken on top of the onions and season with the kosher salt and black pepper.
  • Step 6 Sprinkle the remaining 2 tablespoons of brown sugar on top of each chicken breast, gently pressing it onto the chicken. Reserve the marinade.
  • Step 7 Pour the remaining ¼ cup white wine into the pan and roast in a 375-degree oven for 45 minutes.
  • Step 8 Add the reserved marinade with the capers, olives and prunes to the pan along with the almonds. Continue to roast for another 10 to 15 minutes or until the thickest part of the chicken reaches 165-degrees and the juices run clear.
  • Step 9 Turn the oven to broil and cook for an additional 2 to 3 minutes to crisp the skin of the chicken and toast the almonds.
  • Step 10 Serve over creamy mashed potatoes and top with the prunes, capers, olives, toasted almonds and the pan sauce.


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