Chicken Marbella is a delicious chicken recipe with olives and dried fruit. It’s flavorful, tangy, and slightly sweet. This dish is warm, comforting, and great to make for a dinner party or holiday dinner. Slow cooker and oven directions included!
⅓cuppitted kalamata black olivesor can substitute green olives
¼cupnon-pareil jarred capers (not packed in salt and rinsed well)optional
¾cuppitted prunesoptional to cut in half; I like to sub with pitted dates
¾cupdried apricotslow sulfur if you can find it. I find them at a local farmers market.
½cupbrown sugar
½cupred wine vinegarcan substitute white wine vinegar
¼cupolive oil
1cupchicken brothor a little more if needed
1cupdry white wine
Chopped parsley as garnishoptional
Instructions
Slow cooker directions:
Note that slow cooker cook time is 4 to 5 hours.
Season chicken on both sides with salt, pepper, oregano, and a spread of minced garlic. Set aside.
Put all of the remaining ingredients in the slow cooker insert and stir. The slow cooker size needs to be 5 quarts or larger to hold the full recipe.
Gently place the chicken in the slow cooker and spoon some marinade over the top. Marinade should come about ⅓ the way up the chicken. Add a little extra broth if needed.
Marinade the chicken covered in the refrigerate overnight, or at least 3 hours.
Take the chicken out of the refrigerator and place on the counter for about 30 minutes.
Cook the chicken in the slower cooker in the “probe” mode set to 160ºF. (165ºF is recommended by the USDA. Chefs usually recommend 160ºF). Place the probe in the thickest part of the breast but do not touch bone. The chicken will be done and moist in about 4 to 5 hours. If you don’t have a temperature probe with your slow cooker, cook on low, then check the chicken with an instant read thermometer. Or check for doneness by piercing the chicken and looking for clear or slightly yellow juices running out. Opaque pink juices mean that the chicken is not cooked through yet.
Oven instructions:
Use two baking casseroles or shallow roasting pans or one extra large one. Place chicken in the pan(s) skin side up in a single layer. Season chicken on both sides with salt, pepper, oregano, and spread of minced garlic. Scatter the bay leaves, olives, capers, prunes, and apricots around the chicken.
Put the liquid ingredients (vinegar, olive oil, broth, and wine) and the sugar in a 4-cup measuring cup or medium bowl. Mix to combine and pour over the chicken. The liquid should come about ¼ or ⅓ the way up the chicken. Add a little more broth if needed.
Marinate covered in the refrigerator overnight or for at least 3 hours.
Before baking, take dish out the the refrigerator and let sit at room temperature for up to an hour. You do not want to put a cold dish into the hot oven, or it can break from heat shock.
Cook the chicken in a preheated oven at 350ºF for about 40-50 minutes. If the liquid evaporates while cooking, add a little broth so the remains in the bottom of the pan don't burn.
Use an instant read thermometer to determine doneness. Insert thermometer into the center of the thickest part of the chicken without touching the bone. Chicken is ready when internal temperature reaches 160ºF. (165ºF is recommended by the USDA. Chefs usually recommend 160ºF.) Alternatively, check the firmness of the chicken, and pierce it with point of a knife checking for clear or slightly yellow (not opaque pink) juices to run out. If the chicken skin is not quite brown enough, run it under the broiler for 1-2 minutes watching carefully so that the chicken does not get too dark.
To serve:
Chicken can be served warm or at room temperature.
Wait 10 minutes before cutting the chicken so that the juices don’t run out of the chicken. Slice chicken breasts and place on a serving platter. Alternatively, cut large breasts into serving portions. Place olives and fruit around the chicken. Spoon sauce over the chicken. This chicken is very flavorful; for picky kids, leave the sauce off. Extra sauce can be served in a gravy boat. Sprinkle optional parsley garnish.
Serve with whole wheat couscous and steamed broccoli florets. Alternatively, serve with anything that nicely soaks up the sauce like rice, mashed potatoes, or quinoa.
Notes
Marinate the chicken 3 hours to overnight if possible. This is optional, but helps infuse the chicken with all that deliciousness.
Don’t put a cold dish into the oven! If you are marinating, make sure to take the dish out of the refrigerator about an hour before you want to start cooking so the dish can come closer to room temperature. Putting a cold dish in a hot oven can cause it to crack.
This recipe can be make with a mix of breasts and thighs. For the slow cooker, put the dark meat in first at the bottom of the pot. In the oven, make one pan of breasts and one pan of dark meat in order to control the cooking time. The dark meat may need a longer cooking time.
Half the recipe. If making this dish for a smaller crowd, you can half the recipe. Use the slow cooker temperature probe, but the dish cooks in the slow cooker for about 3 hours and 40 minutes. You may have leftovers for a second meal, which you can freeze for later if you’d like.
Tips on making the juiciest chicken. Use an instant read thermometer to determine doneness. Insert the thermometer into the center of the thickest part of the chicken without touching the bone. Cook chicken breasts to 160ºF (chefs preference) or 165ºF (USDA recommendation). Cook chicken thighs to 175-185ºF. Using a thermometer takes the guesswork out of checking for doneness. When the chicken is cooked to the correct temperature, it is juicy and tender.
Make ahead instructions: Add all the ingredients to the slow cooker pot or a baking dish if using the oven. Marinate overnight covered. Before cooking, let the dish sit at room temperature for 30 minutes if using the slow cooker, and 1 hour if using the oven.
How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
How to freeze: Freeze leftovers in a freezer safe container for up to 3-4 months.
How to reheat: The leftovers of this dish are excellent as well. Reheat very briefly in the microwave or in the oven at 300ºF for 15 minutes until just warm. Do not over cook. Or some people really enjoy this chicken cold or at room temperature.