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A Silver Palate classic, this Chicken Marbella with Boneless Thighs recipe is perfect for weeknights and parties! Just mix, marinate and bake!
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3.6 from 37 votes

Chicken Marbella with Boneless Thighs

A Silver Palate classic, this Chicken Marbella with Boneless Thighs recipe is perfect for weeknights and parties! Just mix, marinate and bake!
Prep Time15 mins
Cook Time45 mins
Marinating time8 hrs
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 819kcal

Ingredients

  • 1 1/2 pounds boneless chicken thighs
  • 4 cloves garlic peeled and smashed
  • 1 Tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes
  • 1/2 cup pitted green olives I used Castelvetrano olives
  • 1 tablespoon capers drained
  • 2 bay leaves
  • 1 Tablespoon brown sugar
  • 1/2 cup dry white wine
  • 1/4 cup minced italian parsley

Instructions

  • Prick the chicken all over with a fork. In a gallon-sized Ziploc bag combine the chicken, garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers and bay leaves.
  • Seal the bag and squish everything around for a a minute or two to mix all the ingredients.
  • Refrigerate overnight.
  • To cook:
  • Adjust an oven rack to the upper third of the oven.
  • Pre heat the oven to 350 degrees
  • Transfer the contents of the ziploc bag into a 10 x 7 casserole dish.
  • Sprinkle the brown sugar on top of the chicken.
  • Pour the white wine around the chicken.
  • Bake the chicken for 35 - 45 minutes or until the chicken is cooked through. (165 degrees on a meat thermometer placed in the thickest part of the thigh).
  • Serve the chicken, spooning the sauce and the prunes and olives over the top and garnish with the parsley.

Notes

  1. I tweaked the original recipe to yield more sauce (since it's sooo good) and significantly decreased the sugar.
  2. In my oven, the chicken browned nicely when the rack was placed on the upper third of my oven. If your oven is a bit finicky, check the chicken after about 15 minutes. If getting too brown, place the chicken on a lower rack and continue cooking.
  3. STORAGE: After cooking, Chicken Marbella can be stored in the refrigerator for up to 2 days. 
  4. REHEATING: To reheat chicken marbella, cover the casserole with foil and re heat in a 350 degree oven until heated through.
  5. FREEZING: Yes, you can freeze it! Just place the chicken and sauce in a freezer safe container, seal and label. To defrost: place in the refrigerator overnight and re heat as instructed above.

Nutrition

Calories: 819kcal | Carbohydrates: 27g | Protein: 38g | Fat: 59g | Saturated Fat: 13g | Cholesterol: 222mg | Sodium: 1382mg | Potassium: 749mg | Fiber: 3g | Sugar: 15g | Vitamin A: 915IU | Vitamin C: 7.9mg | Calcium: 60mg | Iron: 2.6mg