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Ina Garten’s Updated Chicken Marbella

Ina Garten’s Updated Chicken Marbella for Effortless Elegance

Discover Ina Garten’s Updated Chicken Marbella, a gourmet dish that blends bold flavors with simplicity, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 pieces
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Olive Oil Substitute with avocado oil for a lighter flavor.
  • 1 cup Red Wine Vinegar Use balsamic vinegar if unavailable.
  • 1.5 cups Large Pitted Prunes Dried figs or apricots can be used.
  • 1 cup Large Green Olives Swap with black olives for a different taste.
  • 0.5 cup Capers Can omit for a milder dish.
  • 6 Bay Leaves Use herbs de Provence for a similar flavor.
  • 1.5 heads Garlic, minced Can adjust amount to taste.
  • 0.25 cup Dried Oregano Substitute with Italian seasoning if necessary.
  • Kosher Salt Adjust based on taste preferences.
  • Black Pepper Adjust based on taste preferences.
For the Chicken
  • 8 pieces Two 4-pound Chickens Can use chicken thighs or breasts.
  • 0.5 cup Light Brown Sugar Granulated sugar can be used but may affect flavor.
  • 1 cup Dry White Wine Chicken broth can substitute for a non-alcoholic version.

Equipment

  • Large Bowl
  • Roasting pan
  • meat thermometer

Method
 

Preparation
  1. Marinate Chicken: In a large bowl, combine olive oil, red wine vinegar, prunes, olives, capers (with juices), bay leaves, garlic, oregano, salt, and pepper. Add the chicken pieces, ensuring they're thoroughly coated. Cover and marinate overnight in the refrigerator for best flavor.
  2. Preheat Oven: Set your oven to 350°F (175°C) to get it nice and hot while you prepare the chicken for roasting.
  3. Prepare For Roasting: Arrange the marinated chicken, skin side up, in a large roasting pan. Pour the marinade over it, sprinkle the brown sugar on top, and season with additional salt and pepper. Pour the dry white wine around the chicken.
  4. Roast: Place the pan in the oven and roast the chicken for about 45 to 55 minutes, until the chicken’s internal temperature reaches 145°F.
  5. Rest & Serve: Remove from the oven and cover with foil. Let the chicken rest for 10-15 minutes before serving. Discard the bay leaves and present your tasty chicken garnished with prunes and olives.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

Serve with crusty bread to soak up the delicious juices. Store leftovers in an airtight container in the fridge for up to 3 days.

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