This sweet and savory Ina Garten Chicken Marbella is made with bone-in chicken, prunes, and green olives and ready in 1 hour 15 minutes. The brown sugar melts into the white wine and chicken juices to create a thick, glossy pan sauce. I love making this for weekend dinners because the overnight marinade does most of the heavy lifting.
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Why This Classic Works
I used to skip recipes that required overnight marinating because I rarely plan that far ahead. However, giving the chicken time to absorb the vinegar, garlic, and oregano is non-negotiable for this dish.
The biggest surprise was how the sweetness of the prunes balances the briny bite of the capers and olives. Baking the chicken with brown sugar on top guarantees a perfectly caramelized skin every time.
Ina Garten Chicken Marbella Ingredients
- 4 lbs bone-in, skin-on chicken pieces
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup pitted prunes
- 1/2 cup Spanish green olives, pitted
- 1/2 cup capers, with a splash of their juices
- 6 cloves garlic, minced
- 1/4 cup dried oregano
- 4 bay leaves
- 1 cup brown sugar
- 1 cup dry white wine
- 1 tsp salt
- 1/2 tsp black pepper
How To Make Ina Garten Chicken Marbella
- Prepare The Marinade: In a large bowl, combine the chicken pieces, olive oil, red wine vinegar, prunes, olives, capers, minced garlic, oregano, bay leaves, salt, and pepper. Mix well to coat.
- Marinate Overnight: Cover the bowl tightly with plastic wrap or transfer to a large zip-top bag. Refrigerate for at least 4 hours, but ideally overnight, turning the chicken once or twice.
- Arrange For Baking: Preheat your oven to 350°F. Arrange the chicken pieces in a single layer in a large roasting pan, spooning the marinade, prunes, olives, and capers evenly around the meat.
- Add Sugar And Wine: Sprinkle the brown sugar evenly over the chicken pieces. Pour the white wine carefully around the chicken, avoiding washing off the sugar.
- Bake The Chicken: Bake for 50 to 60 minutes, basting occasionally with the pan juices. The chicken is done when the internal temperature reaches 165°F and the skin is browned.
- Rest And Serve: Remove from the oven and let the chicken rest for 10 minutes in the pan juices before transferring to a serving platter.
Recipe Tips
- Plan ahead: The overnight marinade is essential. It tenderizes the meat and deeply infuses the signature sweet and sour flavors.
- Do not cover while baking: Leaving the pan uncovered allows the brown sugar to melt and caramelize the chicken skin properly.
- Use dry white wine: A crisp Pinot Grigio or Sauvignon Blanc balances the sweetness of the brown sugar and prunes better than a sweet wine.
What To Serve With Chicken Marbella
This dish produces a rich, savory pan sauce that begs to be soaked up. Serve it over fluffy couscous, mashed potatoes, or egg noodles. A simple side of roasted asparagus or a bitter green salad cuts through the richness beautifully.
How To Store
Keep leftover chicken and pan juices in an airtight container in the fridge for up to 4 days. You can also freeze the cooked dish for up to 3 months. Let it thaw overnight in the fridge before reheating gently in the oven.
FAQs
- Can I use boneless skinless chicken breasts? You can, but the cooking time will be significantly shorter, usually around 25 to 30 minutes. Bone-in, skin-on chicken provides better flavor and prevents the meat from drying out.
- Do I have to use prunes? Prunes are a key part of the traditional flavor profile, adding necessary sweetness. If you really dislike them, dried apricots or dried figs can work as substitutes.
- What if I forget to marinate overnight? Try to give it at least 2 to 4 hours in the fridge. If you skip the marinating time entirely, the chicken will lack the deep flavor that makes this recipe special.
Nutrition
- Calories: 580 kcal
- Total Fat: 32 g
- Saturated Fat: 6 g
- Cholesterol: 145 mg
- Sodium: 850 mg
- Total Carbohydrate: 34 g
- Protein: 42 g
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Ina Garten Chicken Marbella
8
servings15
minutes1
hour40
minutes1
hour55
minutesIna Garten Chicken Marbella blends sweet and savory flavors using tender chicken, sticky prunes, and briny green olives. Ready in just over an hour of cooking, this simple yet impressive main course is exactly what you need for a fuss-free dinner party or weekend gathering.
Ingredients
4 lbs bone-in, skin-on chicken pieces
1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup Spanish green olives, pitted
1/2 cup capers, with a splash of their juices
6 cloves garlic, minced
1/4 cup dried oregano
4 bay leaves
1 cup brown sugar
1 cup dry white wine
1 tsp salt
1/2 tsp black pepper
Directions
- 1. Prepare The Marinade: In a large bowl, combine the chicken pieces, olive oil, red wine vinegar, prunes, olives, capers, minced garlic, oregano, bay leaves, salt, and pepper. Mix well to coat.
- 2. Marinate Overnight: Cover the bowl tightly with plastic wrap or transfer to a large zip-top bag. Refrigerate for at least 4 hours, but ideally overnight, turning the chicken once or twice.
- 3. Arrange For Baking: Preheat your oven to 350°F. Arrange the chicken pieces in a single layer in a large roasting pan, spooning the marinade, prunes, olives, and capers evenly around the meat.
- 4. Add Sugar And Wine: Sprinkle the brown sugar evenly over the chicken pieces. Pour the white wine carefully around the chicken, avoiding washing off the sugar.
- 5. Bake The Chicken: Bake for 50 to 60 minutes, basting occasionally with the pan juices. The chicken is done when the internal temperature reaches 165°F and the skin is browned.
- 6. Rest And Serve: Remove from the oven and let the chicken rest for 10 minutes in the pan juices before transferring to a serving platter.
