American
Ina's Chicken Marbella with Prunes, Olives, and Capers
This version keeps the sweet-savory Silver Palate profile Ina loves, but tightens the method so the chicken stays juicy and the pan juices reduce into something glossy instead of watery. Prunes, olives, capers, oregano, vinegar, and wine make it taste dramatic in the best dinner-party way.
Gluten-FreeDairy-FreeHigh ProteinLow CarbMake Ahead
At a Glance
- Time
- 1 hr 15 mins
- Serves
- 6
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Combine the olive oil, vinegar, prunes, olives, capers and brine, garlic, bay leaves, oregano, salt, and black pepper in a large bowl. Add the chicken and turn to coat thoroughly, then refrigerate at least overnight so the marinade can work into the meat.
- Heat the oven to 350 degrees F. Arrange the chicken skin-side up in a roasting dish in a single layer and tuck the prunes and olives around it. Pour the marinade over, sprinkle the brown sugar over the top, and pour the wine around the chicken rather than directly over the skin.
- Roast for 45 to 55 minutes until the chicken is deeply browned and cooked through and the juices in the pan look glossy and slightly syrupy. If the liquid is still thin near the end, spoon some off into a small saucepan and reduce it briefly on the stove.
- Let the chicken rest for 10 minutes, then spoon the prunes, olives, capers, and pan juices over the top. Finish with parsley and serve while the sweet-salty sauce still clings to the meat.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written, so long as the wine and condiments are clean.