Chicken Marbella Recipe
The chicken marbella recipe is a perfect dish for any occasion, whether it's a family dinner or a special gathering with friends.
Ingredients
- 7 chicken breasts
- Avocado oil
- Garlic
- Finely minced cloves
- 2 tablespoons of dried oregano
- Coarse salt
- Freshly ground pepper
- 1/4 cup of red wine vinegar
- 1/4 cup of olive oil into the marinade
- 1/2 cup of pitted Spanish green olives
- 1/4 cup of capers with a bit of juice
- 1/2 cup of white wine
- Bay leaves
- Fresh Italian parsley
Instructions
- Begin by marinating the chicken in a flavourful mixture of garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves. Make sure to cover the chicken completely with the marinade. Let it marinate for several hours or overnight. This will allow the flavours to infuse into the meat, resulting in a mouthwatering dish.7 chicken breasts, Garlic, Finely minced cloves, 2 tablespoons of dried oregano, Coarse salt, Freshly ground pepper, 1/4 cup of red wine vinegar, 1/4 cup of olive oil into the marinade, Bay leaves, Avocado oil
- If desired, you can enhance the taste of the chicken by searing it in a skillet before baking. This step adds a delicious depth of flavour to the dish.
- Next, place the marinated chicken pieces in a baking pan. Make sure to arrange them in a single layer for even cooking.
- Pour the remaining marinade over the chicken, making sure to coat each piece thoroughly.
- Sprinkle some brown sugar evenly over the chicken. This will add a hint of sweetness to balance out the savoury flavours.
- Pour some white wine into the baking pan, ensuring that it reaches the bottom but doesn't cover the chicken completely. The wine will contribute to the rich flavour profile of the dish.1/2 cup of white wine
- Preheat your oven to 350°F (180°C).
- Cover the baking pan with foil and place it in the preheated oven.
- Bake the chicken for approximately 50 minutes to 1 hour. Ensure to bake the chicken with the pan juices every 15 minutes to keep it moist and flavourful.1/4 cup of capers with a bit of juice
- Check the chicken for doneness by inserting a meat thermometer into the thickest part of the meat. The internal temperature should read 165°F (75°C) when cooked.
- Once cooked, remove the baking pan from the oven and let the chicken rest for a few minutes.
- Transfer the chicken, prunes, olives, and capers onto a platter, arranging them attractively.1/2 cup of pitted Spanish green olives
- Pour some of the pan juices over the chicken and garnish with fresh parsley for a vibrant touch.Fresh Italian parsley