I'm always on the hunt for incredible (and easy) chicken recipes. And I especially love chicken thighs. Ina Garten is one of the best chefs out there and when I saw this chicken marbella recipe years ago I was completely intrigued. It's a tangy, briney, chickeny delight of an entree that is very easy to prepare! I like to highlight popular recipes from time to time on my blog and today I give you Ina Garten's Chicken Marbella.
The Sweet, Briney, Tangy Flavor Profile of Chicken Marbella is a New Must-Have For Me
In order to appreciate this recipe, you must adore an olive, caper, red wine vinegar flavor profile with a touch of sweetness in the prunes and brown sugar to off-set what could be an overly savory dish. I know, it sounds intimidating, and I can relate to that. For most of my life, I avoided olives and capers. Briney, salty, tangy were not my thing. Then something changed. I'm not sure when or why. It could be that I love Chicken Piccata and would use capers when I make that. It could be because I love Ralph's German Meatball Soup and, sure, capers were good in that too.
Ultimately, I needed to open my mind to new flavor profiles and so I allowed, finally, olives and capers into my life on a more permanent basis. And I'm so happy I did this. The capers had weedled their way into my taste buds over many years. The olives came via this very recipe: Ina Garten's Chicken Marbella. When I saw the pictures of this dish I was drooling. But olives? Hmmmm... I wasn't sure I could finally make the leap and embrace them. But I did and I've never looked back!
Ina Garten's Chicken Marbella is All About the Marinade
There is a whopping head and a half of garlic in this recipe which shocked me at first. But it's really the perfect amount. There are a lot of other things happening in the marinade: olive oil, red wine vinegar, capers with the brine, olives, tons of oregano, pitted prunes, salt and pepper. It's seriously the most delicious-smelling marinade my nose has ever met. And I do loooove my garlic so I'm all in with it! The great thing about this recipe (which is mostly putting the awesome marinade together) is this is an easy-level recipe. There's not a lot of technique. Before you start your prep, be sure to check out my post on how to trim the fat from chicken thighs.
Chicken Marbella packs a punch of flavor and is great to serve at a dinner party. And again, the smell of the marinade when you make it and then when you cook it is out of this world!
Easy Prep if You Opt for Chicken Thighs for Marbella
The original recipe calls for cutting up a whole chicken. This can be too intimidating. I opted to go with chicken thighs to make things easier. Evenly sized pieces = same cooking time. You do need to trim the fat from the thighs before marinating and cooking. This only takes a few minutes. Then you put everything together in a bowl or large ziplock bag and let it marinate overnight. There is almost nothing to do but put it in the oven the next night. It's so easy! What are you waiting for?
Side dishes that pair well with this: mashed potatoes, white rice or buttered egg noodles. To keep this on the lighter side you could go with a side salad.
Now go forth and cook! Really, cook amazing food for yourself and your loved ones. You're all worth it!Print