| Level: | Easy |
| Total: | 9 hr 30 min |
| Active: | 40 min |
| Yield: | 4 to 5 servings |
Ingredients
- One 4- to 5-pound chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup pitted dates, quartered
- 1/2 cup pitted Cerignola olives, halved
- 1/4 cup capers with brine
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon dried oregano
- 8 cloves garlic, peeled and finely pureed or grated
- 2 bay leaves
- 2 tablespoons light brown sugar
- 1/2 cup white wine
Instructions
- Arrange the chicken in a large baking dish and sprinkle generously with salt and pepper. Combine the olive oil, vinegar, dates, olives, capers with their brine, parsley, oregano, garlic and bay leaves in a large bowl. Pour the mixture evenly over the chicken. Flip and rotate the chicken to coat it completely. Cover and refrigerate overnight.
- When you are ready to cook the chicken, preheat the oven to 350 degrees F. Let the chicken sit at room temperature while the oven preheats.
- Arrange the chicken pieces so that they are all skin-side up. Spoon the marinade from the bottom of the dish over the chicken. Sprinkle the chicken with the brown sugar. Pour the wine around the chicken. Bake, basting every 10 to 15 minutes with the pan juices, until the chicken is brown on top, the juices run clear when pierced and the internal temperature is 165 degrees F, 50 to 60 minutes. Baste the chicken with its juices, then transfer it to a large platter. Spoon the olives, capers and dates over the chicken with a slotted spoon, only including a little of the sauce. Serve the remaining sauce on the side, if desired.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 937 |
| Total Fat | 65 g |
| Saturated Fat | 15 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 23 g |
| Protein | 53 g |
| Cholesterol | 208 mg |
| Sodium | 1245 mg |
Reviews
Followed the recipe exactly but wasn’t thrilled with the results. A lot of interesting flavors go into this dish, but in the end it’s a little too sweet and lacks balance overall. The brown sugar, balsamic vinegar and dates mask the brininess of the capers and olives. Usually love Katie Lee recipes but won’t make this one again.
This is my husband’s favorite dish. I’ve also substituted dried apricots or figs for the prunes. The marinade makes any fruit delicious. Thank you, Ina!
Carole
Thank you so much for your version of chicken marbella! I have tried others and yours is hands-down the best! My family loves it and I cook it at least once a month now…because my family requests it. Definitely marinate overnight and although the men in my family don’t like olives, I include them anyway because they add a nice depth to the overall flavor (they told me to keep making it exactly as written). I get to eat all the olives by myself, yum! Tonight, my 23 year old son said, “I think this is my official favorite dish that you make.”
Katie Lee, using the balsamic and the dates was genius!!! It’s so delicious and everyone loves this dish. It’ll be a family favorite and I love that you can marinate it overnight. Really a great dish!!
This is delicious (I hate olives so left them out). Also try the Silver Palate Lemon Chicken recipe. Fabulous!!
OMG! This is delicious. I made this recipe (35 pieces of chicken), for a Christmas gathering (19 people), and not one piece was left.
Loved this recipe and so did my boyfriend…the flavors are amazing and this will be in my rotation for special dinners. Saw the episode where Katie made this and could t wait to try it. So glad I did…yum!
I made this for the first time last night and my family absolutely loved it! One of my kids liked it so much, he drank the sauce from his plate! Hubby said it is his new favorite. A delicious meal that is so easy to prepare and so full of flavor. Thank you for sharing!
I was so excited to try this but it was disappointing.
I made this last night and my husband and I thought it was awefull!!! We made popcorn and a movie for dinner. There was not one flavor note that we like about it. I waiting till the next day to see if I could salvage the chicken but the flavor marinade was throughout the chicken. In the trash it went 🙁