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Chicken Marbella

An adaptation from the Silver Palate. A delicious sweet and savory chicken dish for all seasons.

Ingredients

  • 1 tbsp olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup pitted prunes
  • 1/4 cup pitted Spanish green olives
  • 1/4 cup capers with a little juice
  • Coq au Vin blend
  • 2 tbsp garlic 8 - 12 cloves minced
  • 1/2 tsp salt
  • 2-1/2 lbs bone-in skin-on chicken thighs
  • 1/2 cup white wine
  • 1/3 cup brown sugar

Instructions

Slow Cook

  • In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken & white wine
  • Transfer to the cooker and sprinkle the sugar over the top
  • Cover and cook on LOW: 7-8 hrs or HIGH: 3-4 hrs.
  • Transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve.

Pressure Cook

  • In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken & white wine
  • Transfer to the cooker and sprinkle the sugar over the top
  • Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 15 minutes.
  • Turn the dial to Venting and use Quick Pressure Release.
  • Transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve.

Oven Cook

  • Preheat the oven to 350 degrees
  • In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken, and white wine.
  • Transfer to a shallow ovenproof dish and sprinkle the sugar over the top
  • Cover the dish loosely with aluminum foil (remove halfway through cooking) and bake for 50 minutes or until the internal temperature of the chicken reaches 165°F
  • Remove from oven and transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve.

Stove Top / Dutch Oven

  • In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken & white wine
  • Transfer to the Dutch Oven and sprinkle the sugar over the top
  • Replace the lid and cook on a medium heat for 45 - 50 minutes, maintaining a low bubble
  • Transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve

Serve with rice, or as Jane prefers a tossed green salad with walnuts and French dressing

    Notes

    Tips
    Overnight prep: Combine the ingredients, up to and excluding the white wine, in a bowl then cover and refrigerate the chicken mixture overnight. When ready to cook, transfer to the pot / cooker and pour over the wine and sprinkle with the sugar. Substitutions: Substitute the bone-in chicken thighs for 2lbs boneless, skinless if you prefer. Also a whole chicken 3 1/2 lbs, portioned by the butcher works well.
    Optional Browning step: heat oil on sauté setting and working in batches, add chicken to pot and cook until golden brown, 5 to 6 minutes and remove to a plate. Turn off sauté and add the vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, white wine, & browned chicken to the pot and sprinkle the sugar over the top.