Chicken Marbella is an absolutely delicious famous chicken dish that can be prepared in advance and can easily feed a crowd. It’s the perfect midweek family dinner - easy enough for a weeknight but pretty and tasty enough to serve at a dinner party.
This dish sounds like a Mediterranean dish or even middle eastern but it’s actually neither. It hails from Manhattan and is by a Jewish-American woman named Sheila Lukins, she is famous for this dish and it was the most popular one at her restaurant and the book she collaborated with Julee Rosso to publish is called - The Silver Palate Cookbook.
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This is my brother in law Ross Vaughan @naturestextiles take on Ina Garten’s original recipe and it’s absolutely fabulous. Ross had this amazing dish prepared for me and my hubby after returning from holidays, he had been minding our little girl for what was supposed to be seven nights but he rang us during our trip to tell us to take a few extra Days!!! He’s just an all round super guy as you can imagine!!! Anyway!!! on return from holidays I was looking forward to some home cooked food and by goodness Ross blew us away with this Chicken Marbella.
It can definitely be a classic party dinner dish as the recipe can easily be doubled to feed more. It requires so little effort also making it perfect for entertaining.
8 bone in skin on chicken thighs or you can use a mixture of thighs and drumsticks
1 Large Onion
2 red peppers
1 large packet of mushrooms
1 cup green olives or (mixture of green & black)
1 cup of fresh Basil
1 cup of Wine
1 cup of tomato passata sauce
1 tsp chilli flakes
1 cup of chicken stock
8 cloves garlic peeled and smashed Parsley for topping
For chicken marinade :(marinade for as long as you can 3/4 hours or best overnight)
3 Tbsp balsamic vinegar
1 large Lemon
2 tsp paprika
2 tsp dried herbs
Pepper & salt
2 bay leaves
In a large bowl combine chicken pieces, pepper , salt, vinegar, lemon juice, paprika dried herbs and bay leaves. Cover and let marinate, refrigerated, overnight if possible.
Pre-heat oven to 180°C , 350°F.
Arrange chicken in a single layer in a large shallow baking pan or skillet (do not crowd or the chicken will steam)
Fry for 2/3 minutes each side to get a nice golden colour on the skin.
In another pan or skillet fry onion in a little oil with the garlic, mushrooms and red peppers for 2 minutes.
Then add in the olives, passata and basil and chilli flakes.Let simmer up for 3 minutes and then add the sauce and vegetables to the chicken and mix around.
Pour the white wine around the chicken pieces along with the chicken stock and cover the pan tightly with foil.
Bake for 55-60 minutes, basting frequently with the pan juices. Remove and allow to rest for 10 to 15 minutes. Discard the bay leaves. Serve potatoes or rice and extra vegetables.
The chicken is unfailingly tender and juicy. It’s also incredibly flavorful, thanks to a long marinade in garlic and herbs and I swear the sauce is good enough to drink!!!
While prunes and capers might seem like an odd combination, they are recommended in other recipes to add them in for a little sweetness. I might try this next but also might try this recipe in my slow cooker.
I really hope you try this one. It could be perfect for this coming Valentine’s Day.