Name: Chef John's Chicken Marbella
Prep time: 30 min
Cook time: 75 min
Total time: 825 min
Ingredients: 8 cloves garlic, crushed or finely minced; 2 tablespoons dried oregano; 1 teaspoon freshly ground black pepper; 5 teaspoons kosher salt (use 1 teaspoon per pound of chicken used); pinch of cayenne pepper; 4 bay leaves (optional); 2 tablespoons caper juice; 1/2 cup red wine vinegar; 1/4 cup olive oil

Prep Time:

30 mins

Cook Time:

1 hr 15 mins

Marinate Time:

12 hrs

Total Time:

13 hrs 45 mins

Servings:

12

Jump to Nutrition Facts

I’m very happy to be sharing my version of the Silver Palate's famous Chicken Marbella, which many have called “the best chicken recipe of all time.” That’s a very bold claim and there’s no way to actually prove these things one way or the other, but I would not argue against it. This really is one of the most delicious recipes ever, chicken or otherwise. The key ingredients in this iconic dish are prunes and olives, which may sound like a strange combo, but they help create a perfect balance of sweet, salty, and savory.

While I did adjust the ingredient amounts a bit, this is very close to the original. The only real departure from the Silver Palate's version is the use of all thighs instead of whole, cut-up chickens. I just think it’s easier to cook pieces of chicken that all finish at the same time and won’t dry out. But, whether you go with thighs or follow the classic method, this is one dish that can’t be missed, and I really do hope you give this a try soon. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

Ingredients

Marinade:

8 cloves garlic, crushed or minced
2 tablespoons dried oregano
1 teaspoon freshly ground black pepper
5 teaspoons kosher salt (use 1 teaspoon per pound of chicken used)
1 pinch cayenne pepper
4 bay leaves (optional)
2 tablespoons caper brine
1/2 cup red wine vinegar
1/4 cup olive oil

For the Pan:

12 large skin-on, bone-in chicken thighs (about 5 pounds)
1 cup pitted green olives, halved
2/3 cup chopped pitted prunes
1/3 cup capers
1 cup white wine
1/3 cup light brown sugar
1/4 cup chopped fresh parsley

Directions

Whisk together garlic, oregano, black pepper, salt, and cayenne, bay leaves, caper juice, red wine vinegar, and olive oil and set aside.
Prep thighs by making two cuts about 1 1/2 inches apart, into the skin side, perpendicular to the bone, and down to the bone.
Scatter 1/2 of olives, prunes, and capers evenly on the bottom of the marination container.
Place chicken over, skin side down. Whisk marinade again, and apply one generous spoonful to top of each thigh. Flip thighs over so the skin side is up.
Scatter over the remaining olives, prunes, and capers, and drizzle evenly with remaining marinade.
Place a piece of parchment paper over top and press down firmly (this step is optional but will give the best results). Cover and marinate in the refrigerator for at least 12 hours, but preferably a full 24 hours.
Preheat the oven to 350 degrees F (180 degrees C).
Transfer thighs skin side up into a large roasting pan, and arrange evenly in a single layer. Scatter over remaining olives, prunes, and capers, and any remaining marinade.
Pour in white wine, and using half the brown sugar, sprinkle the top of each thigh with a small amount.
Roast the preheated oven for about 45 minutes. Remove from the oven, baste each thigh with pan liquids, and sprinkle the remaining brown sugar evenly over the thighs.
Roast in the oven until thighs are fork tender, but not falling off the bone, another 30 to 45 minutes. As an optional step, when thighs are nearly done, you can increase the oven temperature to 425 degrees F (220 degrees C) for the last 15 minutes of cooking time for a deeper browning.
Let cool for 15 minutes. Sprinkle with parsley before serving.

Chef John

Nutrition Facts (per serving)

438	Calories
27g	Fat
15g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 438
% Daily Value *
Total Fat 27g	35%
Saturated Fat 7g	34%
Cholesterol 180mg	60%
Sodium 1231mg	54%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	7%
Total Sugars 9g
Protein 34g
Vitamin C 3mg	13%
Calcium 55mg	4%
Iron 2mg	12%
Potassium 490mg	10%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.