Easiest Chicken Marbella

A revised and simplified version of a beloved classic, this Easiest Chicken Marbella only has 6 core ingredients but we’ll wield them in a way that creates maximum flavor. Rather than an overnight marinade, we’ll make a tasty flavor paste that coats each piece of chicken, creating a crispy, golden brown flavor crust as it roasts in the oven.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

1 whole chicken, cut up (8 pieces) or one spatchcocked chicken (see note)
2 tablespoons olive oil, divided
Salt and pepper, as needed
8–ounces prunes (usually sold in this quantity)
2 cups small pitted green olives
4 garlic cloves, smashed
1/3 cup + 1 tbsp red wine vinegar, divided (or white wine vinegar)
1/2 cup white wine (or chicken stock would work)

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Instructions

Preheat your oven to 400 degrees F. Adjust the rack to the middle position.
Add the olive oil to a large, deep-sided skillet set over med-high to high heat. Season the chicken pieces with salt and pepper and brown them in the pan, in batches so as to not overcrowd, for about 2.5 minutes per side. Transfer to a platter/sheet pan for now. Don’t wipe out/drain the pan!
Meanwhile, while the chicken is browning, add the following to a food processor (or blender): 4 of the prunes, ½ cup of the olives, 1 garlic clove, 1 TBSP olive oil, 1 TBSP of the vinegar. Blend or process until a smooth creamy spread/paste forms (see photo in post). Set aside for now.
Reduce the heat on the stove to medium and to the pan, add the ½ cup wine, ⅓ cup vinegar, 3 smashed garlic cloves, and the remaining prunes and olives. Stir in 1 TBSP of the flavor paste. Scrape up all of the browned bits on the bottom of the pan, and allow the sauce to bubble and reduce a little; for 4 to 5 minutes.
Pour the sauce into a large roaster/baking dish and top with the chicken pieces. Slather the paste all over the tops of each piece of chicken. Roast for 15 minutes, reduce the oven temp to 350 degrees F, and roast for 15 to 20 minutes more, or until the chicken is done in the center.
Serve the chicken with the sauce poured down over top. Enjoy!

Notes

NOTE: Spatchcocking is nothing more or less than removing the backbone from the chicken. This helps ensure even cooking and juicy results. There are plenty of videos online to show you how or, you can just ask the folks at your grocery store’s butcher counter to do it for you. Just grab a whole chicken, and they’ll take care of it, always.

Find it online: https://mykitchenlittle.com/2024/01/08/easiest-chicken-marbella/