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Chicken Marbella Ina Garten

The Chicken Marbella Ina Garten dish is a classic that can be found in the Silver Palate Cookbook. It is loaded with sweet and salty flavors that are typical of the Mediterranean. This is a revised version, which uses chicken thighs and has a few small tweaks here and there. Here it is!

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Why You’ll Love This Chicken Marbella Recipe:

  • The best thing about Chicken Marbella is that all of the preparation and marinating can be done the day before, so when you’re ready to prepare it, all you have to do is bake it!
  • In addition to having an Amazing taste, another benefit is that it may be cooked in advance on the day before serving.
  • It is then cooked whenever you are ready after being marinated for the previous night.
  • In addition to being tasty, it can be served at room temperature, making it an excellent choice for gatherings such as parties or picnics.

What Are Chicken Marbella?

Even though it is called “Chicken Marbella,” this dish is not originally from Spain. Sheila Lukins, who is also a co-author of “The Silver Palate Cookbook,” is credited with the creation of this chicken meal that is influenced by Spanish and Moroccan cuisine and incorporates olives, prunes, capers, and favorite drink.

Where Did Chicken Marbella Come From?

Recipes for Chicken Marbella were first distributed to the public in the 1982 edition of the Silver Palate Cookbook, which was authored by Julee Rosso and Sheila Lukins and was made available to the public. During the 1970s, Lukins had a successful catering business in Manhattan under his name.

Can I Use Boneless Thighs For Chicken Marbella?

Yes! The length of time required to cook it may be cut down to a shorter period. On the menu, you will find a selection of various cuts from which to pick.

Chicken Marbella Ina Garten
Chicken Marbella Ina Garten

What Ingredients To Make Ina Garten Chicken Marbella?

  • Chicken Thighs: Thighs from a chicken, with the bone in and the skin on. Other chicken cuts can be used successfully; please refer to the recipe notes for further information on this matter.
  • Garlic Cloves: that have been smashed and peeled before use.
  • Dried oregano: Oregano, either in its dried or fresh form.
  • Red Wine Vinegar: including apple cider vinegar, can also serve this purpose.
  • Dried pitted prunes: Prunes that have been dried and have had the pits removed. If you want, you can substitute raisins or apricots for the prunes.
  • Green olives: I used Castelvetrano green olives because they are my favorite variety of green olives. Alternate varieties of olives may be used successfully.
  • Capers: along with a splash of the liquid from the jar.
  • Golden Glucose
  • Parsley and/or Cilantro: If you do not have parsley or cilantro, you are free to leave them out of the recipe.

How To Make Ina Garten Chicken Marbella?

  • Mix the chicken thighs (12), the crushed garlic cloves (8), the dried oregano (2 tablespoons), the kosher salt (1 teaspoon), the black pepper (1/2 teaspoons), the red wine vinegar (1/4 cup), the olive oil (1/4 cup), the chopped pitted prunes (1/2 cup), the capers (1/4 cup), and the caper juice in a large bowl (1 tablespoon). 
  • Cover and refrigerate overnight. While it is marinating, you should stir it around a few times if you think about it, but you shouldn’t worry too much about it.
  • Prepare the oven by heating it to 375 degrees F. Using tongs, arrange the chicken in a single layer in a baking dish that is approximately 9 inches wide and 13 inches long. 
  • Place a dollop of the marinade on each piece of chicken. On top of the chicken, equally distribute the brown sugar, which is one-third of a cup. 
  • Be cautious not to pour the white wine directly over the chicken pieces; this will prevent the brown sugar and marinade from being washed away.
  • Bake the chicken for 40 to 50 minutes, or until it reaches an internal temperature of 165 degrees (see notes).
  • To serve, remove the chicken and any solids from the marinade and place them on a serving dish using a slotted spoon. 
  • The chopped parsley and/or cilantro (1/4 cup) should be sprinkled on top. Add a few tablespoonfuls of the liquids to the dish before serving.
  •  Pour the remaining liquids into a gravy boat or a similar serving dish so that they may be poured over individual portions as desired. This step is optional. It is strongly suggested that part of all of the fat be removed.
  • You may serve it immediately, or you can let it get to room temperature first. For additional information about preparing this in advance, please see the notes.
Chicken Marbella Ina Garten
Chicken Marbella Ina Garten

Recipe Tips 

  • I prefer using chicken that has been air-chilled since it has less water, which can dilute the flavor of the chicken marinade as well as the flavor of the chicken itself. You may either check the label on the packaging or ask the person working at the butcher counter for this information. You aren’t paying for the additional water weight that comes along with the water-chilled chicken, therefore the price is slightly higher as a result. If you are unable to find chicken that has been air chilled, you can prepare your own by placing your chicken pieces on a wire rack that has been nestled in a baking sheet. Sprinkle the chicken with salt on both sides, and then allow it to sit uncovered in the refrigerator for anywhere from four to twenty-four hours before using it in this recipe. Because of this, part of the water will be drawn out. If you do this, reduce the amount of salt called for in the recipe.
  • Before adding the chicken thighs to the marinade, you have the option of using kitchen shears to remove some of the excess fat and skin of the thighs and then throwing it away.
  • Because chicken thighs may be found in a variety of sizes, any number between 8 and 12 is suitable for this recipe, which yields 4-6 servings. Don’t give this too much though; if you are hesitant, just add a little more of everything, since the leftover Chicken Marbella is excellent.
  • To peel and crush garlic cloves, set the flat side of your knife on top of the clove, then make a fist with the other hand and punch the knife down (carefully!). This will peel and crush the clove. There is also the option of using the heel of your hand to press down directly on the garlic. The clove ought to break, and the peel ought to separate without any trouble. In this recipe, the only preparation of the garlic that is required is to smash it.

What Other Cuts Of Chicken May Be Used?

The original recipe, which may be found in the Silver Palate cookbook, calls for entire birds that have been cut into quarters (use 2 chickens for this recipe). Alternately, you may use eight bone-in, skin-on chicken breast halves or a combination of chicken thighs and drumsticks. Thighs that have been stripped of their skin and bones can also be utilized, and they could require less time to cook. Breasts that lack bones and skin can be used for this recipe; however, because they are prone to overcooking and drying out, you will need to keep a tight check on them.

How Do You Know When Chicken Marbella Is Done?

Even while chicken thighs are officially done when they reach 165 degrees Fahrenheit, they may taste better if they are cooked for a few more minutes at a temperature that is closer to 180 degrees Fahrenheit. I can obtain incredibly rapid and precise temperature measurements with my Thermapen, and I adore using it.

Do You Wash Chicken Thighs Before Cooking Them?

We didn’t mean to make you angry over the fact that you didn’t wash your chicken! However, it is correct that the best way to eliminate germs from chicken is to properly boil it. Before you start cooking, you shouldn’t wash any of the chicken, pork, or eggs. They all have the potential to transmit germs throughout your kitchen.

What Can I Prepare Ina Garten Chicken Marbella Ahead Of Time?

It is recommended to have this ready ahead of time and serve it at room temperature: It is possible to make the Ina Garten Chicken Marbella dish up to two days in advance and keep it, covered, in the refrigerator for up to those two days. Allow it to reach room temperature before serving, at which point you should sprinkle some of the juices that were saved over the top.

Chicken Marbella Ina Garten
Chicken Marbella Ina Garten

What To Serve With Ina Garten Chicken Marbella?

How Long Do You Cook Chicken Marbella?

Bake for fifty to sixty minutes, basting often with the juices from the pan. When the chicken is cooked, the fluids that run clear and yellow when a sharp knife is placed into the thigh parts at their thickest point in the chicken (not pink).

I Hate Prunes Should I Replace Them With Something? 

You should give them a shot even if you haven’t eaten them too much in the past. Prunes that have been cooked have a flavor that is very unlike any dried prunes that you may have dared to munch on in the past. We promise. Try it out using dried apricots if you have a strong aversion to fresh ones!

How Long does Ina Garten Chicken Marbella Last In The Fridge?

If it is properly preserved, your Chicken Marbella dish from Ina Garten can remain edible for up to 4 days after being placed in the refrigerator. Both the air and the temperature are the greatest challenges.

The chicken will yield the greatest results if it is stored at a temperature of 40 degrees Fahrenheit or below and in an airtight container (or plastic Ziploc). Even if you serve this Chicken Marbella at room temperature, it is still essential to adhere to the two-hour serving guideline before cutting into the meat.

Can You Freeze Ina Garten Chicken Marbella?

Yes!! This chicken Marbella dish from Ina Garten is wonderful to keep stashed away in the freezer for a ready-made meal or unexpected friends that drop by unexpectedly. When you reheat this meal, all of those bright flavors from the Mediterranean region seep in completely and come to life. Sometimes I will prepare twice as much of a dish so that I can save part of it in the freezer.

You may also freeze the chicken while it is still in the marinade, and then follow the procedure once you have thawed the chicken. Putting food in the freezer before you prepare it can also be a huge assistance when it comes to dinner preparation. Additionally, the marinade appears to permeate the chicken much more thoroughly using this method.

Chicken Marbella Ina Garten
Chicken Marbella Ina Garten

How To Reheat Ina Garten Chicken Marbella?

In The Oven:

  • Turn the oven on to 350 degrees Fahrenheit and let it preheat.
  • Take the Ina Garten Chicken Marbella out of its packaging and place it in an oven-safe baking dish. The packaging should not be thrown away.
  • In the oven, cooking time should be around 20 to 25 minutes.
  • Serve while it is still warm, and then take pleasure in it.

In The Microwave:

  • After giving the Chicken Marbella from Ina Garten a little coating of oil lay it on a dish that is appropriate for use in the microwave.
  • Cover it with a plastic wrap that may be heated in the microwave.
  • The microwave should be set to high heat, and the timer should be set for two minutes.
  • To ensure that the pieces thaw out evenly, you should turn them over after every 30 seconds.

FAQ Section

Can Pasta Be Added To Chicken Marbella?

Chicken with creamy pasta sauce is a favorite combination among pasta eaters all over the world. Try cooking Tuscan chicken mac and cheese or Tuscan chicken pasta if you’re a huge lover of pasta or if you’re searching for a quick supper that can be prepared in a single pot. This is the epitome of cuisine that brings back fond memories. Gnocchi with chicken is yet another meal that is creamy and will leave you feeling all warm and cozy on the inside.

Can I Use Balsamic Vinegar For Chicken Marbella?

A small amount of balsamic vinegar is a perfectly acceptable addition to your chicken Marbella dish; however, replacing all of the olive oil with balsamic vinegar can be a bit excessive. Making balsamic chicken breasts or balsamic chicken that has been coated with balsamic vinegar is the way to go if you want the bolder, sweeter flavor of balsamic vinegar.
Honey balsamic chicken is one of my go-to dinners because I can’t get enough of its slightly sweet and tangy flavor and how well it goes with chicken. It has a flavor that is both sweet and lively, which makes it difficult to say no to, and the recipe for it is straightforward.

Can I Add Parmesan To Chicken Marbella?

Oh yeah! One of my go-to meals is chicken parmesan. I love it. Even though it has a sophisticated appearance and a deep, rich flavor, putting it together isn’t too much of a challenge. Alternately, you could go on a whole other path and prepare parmesan-crusted chicken instead of the traditional preparation. It gives the dish a satisfying crunch, and the cheesy undertones are just right.

Chicken Marbella Nutrition Facts

Amount Per Serving

  • Calories 280.3
  • Total Fat 12.8g
  • Saturated Fat 1.8g
  • Cholesterol 23.4mg
  • Sodium 339.7mg
  • Total Carbohydrate 36.5g
  • Dietary Fiber 2.2g
  • Sugars 31.8g
  • Protein 9.9g
  • Vitamin A 4.3%
  • Vitamin C 3.1%
  • Calcium 6.6%
  • Iron 9.8%

Nutrition Facts Source: Source

Chicken Marbella Ina Garten

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesServings:6 servingsCalories:280.3 kcal Best Season:Summer

Description

The Chicken Marbella Ina Garten dish is a classic that can be found in the Silver Palate Cookbook. It is loaded with sweet and salty flavors that are typical of the Mediterranean. This is a revised version, which uses chicken thighs and has a few small tweaks here and there. Here it is!

Ingredients

Instructions

  1. Mix the chicken thighs (12), the crushed garlic cloves (8), the dried oregano (2 tablespoons), the kosher salt (1 teaspoon), the black pepper (1/2 teaspoons), the red wine vinegar (1/4 cup), the olive oil (1/4 cup), the chopped pitted prunes (1/2 cup), the capers (1/4 cup), and the caper juice in a large bowl (1 tablespoon). 
  2. Cover and refrigerate overnight. While it is marinating, you should stir it around a few times if you think about it, but you shouldn’t worry too much about it.
  3. Prepare the oven by heating it to 375 degrees F. Using tongs, arrange the chicken in a single layer in a baking dish that is approximately 9 inches wide and 13 inches long. 
  4. Place a dollop of the marinade on each piece of chicken. On top of the chicken, equally distribute the brown sugar, which is one-third of a cup. 
  5. Be cautious not to pour the white wine directly over the chicken pieces; this will prevent the brown sugar and marinade from being washed away.
  6. Bake the chicken for 40 to 50 minutes, or until it reaches an internal temperature of 165 degrees.
  7. To serve, remove the chicken and any solids from the marinade and place them on a serving dish using a slotted spoon. 
  8. The chopped parsley and/or cilantro (1/4 cup) should be sprinkled on top. Add a few tablespoonfuls of the liquids to the dish before serving.
  9.  Pour the remaining liquids into a gravy boat or a similar serving dish so that they may be poured over individual portions as desired. This step is optional. It is strongly suggested that part of all of the fat be removed.
  10. You may serve it immediately, or you can let it get to room temperature first.

Notes

  • I prefer using chicken that has been air-chilled since it has less water, which can dilute the flavor of the chicken marinade as well as the flavor of the chicken itself. You may either check the label on the packaging or ask the person working at the butcher counter for this information. You aren’t paying for the additional water weight that comes along with the water-chilled chicken, therefore the price is slightly higher as a result. If you are unable to find chicken that has been air chilled, you can prepare your own by placing your chicken pieces on a wire rack that has been nestled in a baking sheet. Sprinkle the chicken with salt on both sides, and then allow it to sit uncovered in the refrigerator for anywhere from four to twenty-four hours before using it in this recipe. Because of this, part of the water will be drawn out. If you do this, reduce the amount of salt called for in the recipe.
  • Before adding the chicken thighs to the marinade, you have the option of using kitchen shears to remove some of the excess fat and skin of the thighs and then throwing it away.
  • Because chicken thighs may be found in a variety of sizes, any number between 8 and 12 is suitable for this recipe, which yields 4-6 servings. Don’t give this too much though; if you are hesitant, just add a little more of everything, since the leftover Chicken Marbella is excellent.
  • To peel and crush garlic cloves, set the flat side of your knife on top of the clove, then make a fist with the other hand and punch the knife down (carefully!). This will peel and crush the clove. There is also the option of using the heel of your hand to press down directly on the garlic. The clove ought to break, and the peel ought to separate without any trouble. In this recipe, the only preparation of the garlic that is required is to smash it.
Nutrition Facts

Servings 6


Amount Per Serving
Calories 280.3
% Daily Value *
Total Fat 12.8g20%
Saturated Fat 1.8g9%
Cholesterol 23.4mg8%
Sodium 339.7mg15%
Potassium 268.9mg8%
Total Carbohydrate 36.5g13%
Dietary Fiber 2.2g9%
Sugars 31.8g
Protein 9.9g20%

Vitamin A 4.3%
Vitamin C 3.1%
Calcium 6.6%
Iron 9.8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.