Chicken Marbella

Chicken Marbella is (a) an old dish with Spanish origins and (b) an instant classic, invented in New York City in the 1970's. Whichever version of its origins you prefer, you'll love the taste of chicken breasts cooked with mushrooms, prunes, Greek olives, and fingerling potatoes.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 461 Calories

Ingredients

• 1 lemon, juiced
• 1 onion, chopped
• 2 teaspoons butter
• 2 tablespoons minced garlic
• 1 tablespoon hot pepper sauce
• ¼ cup white wine
• 2 tablespoons soy sauce
• 1 tomato, chopped
• ¼ cup chicken broth
• 1 (8 ounce) package sliced fresh mushrooms
• 20 pitted kalamata olives
• 1 sprig fresh rosemary, leaves removed and chopped
• 2 ½ pounds bone-in chicken breast halves, with skin
• 1 pound fingerling potatoes, scrubbed
• 2 carrots, peeled and cut in chunks
• 15 pitted prunes

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Place the rosemary leaves, lemon juice, butter, garlic, soy sauce, and hot pepper sauce into the work bowl of a food processor, and pulse several times to form a paste.

Step 3

Rub the rosemary-lemon mixture underneath the skin of the chicken breast halves, and place chicken into a large Dutch oven. Arrange potatoes, carrots, onion, mushrooms, tomato, prunes, and olives around the chicken. Pour the white wine and chicken broth over the chicken and vegetables.

Step 4

Bake in the preheated oven until chicken is no longer pink at the bone and the potatoes are tender, about 1 hour and 15 minutes, stirring chicken and vegetables with pan juices after 45 minutes. An instant-read thermometer, inserted into the thickest part of a chicken breast and not touching bone, should read at least 160 degrees F (70 degrees C).