Chicken Marbella

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Pollyanna Coupland's Chicken Marbella recipe adds a few twists to the original – using anchovy-stuffed olives brings a wonderful umami richness to the dish, while sherry brings something a little deeper than the white wine that is usually used. If you fancy this for a midweek dinner, get the chicken thighs marinating in the morning before you go to work, and enjoy this quick, delicious one-pot dish when you get home.

First published in 2018

This is my version of the iconic chicken dish from The Silver Palate Cookbook by Sheila Lukins and Julee Rosso. It’s a really easy dish to prepare, the chicken sits overnight in the juices from the olives and capers which brines it in the process, making it extra tasty and succulent. The next day, simply bake in the oven for 40 minutes and serve.

While it’s true that you shouldn't mess with a classic too much, I have made a few small additions. Anchovy-stuffed olives bring an extra umami saltiness, and I switched the white wine for sherry because it’s delicious, and enhances that already wonderfully caramelised flavour of the dish.




Chicken Marbella


Place the chicken in a bowl with the garlic, vinegar, oregano, prunes, olives, capers, sherry and brown sugar. Season with salt and pepper, stir well to combine everything and leave to marinate overnight
Preheat the oven to 170°C/gas mark 3
When ready to cook, drain the chicken from the marinade and pat dry (do not discard the marinade). Heat a dash of oil in a large oven-proof dish and add the chicken thighs, skin-side down. Cook until golden and crisp, then colour briefly on the other side. Remove and set aside on a plate
Transfer the contents of the bowl to the dish, place the chicken thighs on top, skin-side up
Bake in the oven for around 40 minutes, basting the chicken in the marinade every 15 minutes or so. Serve immediately

Pollyanna is a recipe developer who used to lead the team behind GBC Kitchen. She left Great British Chefs in 2022.

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