Delectable Ina Garten’s Chicken Marbella, Updated | Barefoot Contessa | Food Network Well-balanced Meals




Ina Garten’s Chicken Marbella, Updated is a flavorful and easy-to-make recipe that is perfect for dinner parties, family gatherings, or weeknight meals. This dish is a modern twist on the classic Chicken Marbella recipe from the Silver Palate Cookbook published in the early 1980s.

Ingredients:

– 2 1/2 to 3 pounds chicken thighs, bone-in, skin-on
– Kosher salt and freshly ground black pepper
– 1/2 cup pitted prunes, chopped
– 1/4 cup capers, drained
– 1/4 cup pitted green olives, chopped
– 1/4 cup pitted Kalamata olives, chopped
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 tablespoons dried oregano
– 1/3 cup red wine vinegar
– 1/3 cup dry white wine
– 1/2 cup chicken broth
– 1 tablespoon honey
– 2 tablespoons fresh parsley, finely chopped

Directions:

1. Preheat the oven to 350°F.

2. Rinse the chicken thighs with cold water and pat dry with paper towels. Season the chicken thighs with kosher salt and freshly ground black pepper on both sides.

3. In a large mixing bowl, combine the prunes, capers, green olives, Kalamata olives, olive oil, garlic, and dried oregano. Mix well.

4. Add the chicken thighs to the mixing bowl with the marinade and toss until evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least two hours or overnight.

5. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Remove the chicken from the marinade, shaking off any excess, and reserve the marinade.

6. Place the chicken thighs in the skillet and cook for 5 minutes on each side or until golden brown. Transfer the chicken to a baking dish.

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7. In the same skillet, add the red wine vinegar, white wine, chicken broth, honey, and the reserved marinade. Bring the mixture to a simmer, stirring occasionally.

8. Pour the sauce over the chicken in the baking dish. Bake the chicken in the oven for 25-30 minutes or until the internal temperature reaches 165°F.

9. Once done, remove the chicken from the oven and let it rest for 5 minutes.

10. Sprinkle with fresh parsley before serving.

Summary:

– Season chicken thighs with salt and pepper.
– Mix prunes, capers, olives, olive oil, garlic, and oregano in a bowl and add chicken to marinate.
– Heat olive oil in a skillet and cook chicken until golden brown. Transfer chicken to a baking dish.
– Add red wine vinegar, white wine, chicken broth, honey, and reserved marinade to the skillet and bring to a simmer.
– Pour the sauce over the chicken and bake in the oven for 25-30 minutes.
– Rest and serve with fresh parsley.

Exceptional Ina Garten's Chicken Marbella, Updated | Barefoot Contessa | Food Network Satisfying Recipes

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