I am so excited! My new ombre baking collection has hit the stores. Each piece turned out gorgeously, and oh so perfectly functional. I’ll share why they are so special, and my take on the classic Chicken Marbella- the perfect dish to give these bakers a whirl!
The 80’s are back, don’t you know? I missed the initial dinner party Marbella craze. Believe it or not, my first taste was just last year. But with that first bite, I was smitten!
It’s no wonder why Chicken Marbella was so popular then, and why it’s returned for an encore. A dish easily put together ahead; just pop in the fridge to marinate for a day (or two!), and everything’s ready to go when it’s time to bake. Sold!
But what makes me crave bite after bite is the flavor of the marinade… the olives! The garlic! The herbs and vinegar, and sweetness from the soft dates!
Prunes are traditional, but in this version, the dates perfect the dish. They just melt right in as the chicken cooks, no need for the traditional brown sugar.
And for my ombre baking collection, I love how deep the pie plates are, and how my tea cakes bake up in the ceramic loaf pans. But one of my favorite features is the lids on the rectangular bakeware – so handy for storage and transport, and also when you need to cover a dish while in the refrig marinating, or baking up in the oven.
I can’t wait to give you more ideas for this collection (another recipe in my next post!). But until then, enjoy this fabulous throwback.
You can find this collection right now in Bealls stores in Florida, or order online.
Are There Any Substitutions?
- Bay leaves are traditional, however I love the flavor the rosemary provides. If you prefer, use bay leaves or another herb.
- I highly recommend the dates, but pitted prunes could be used instead.
- Capers – you either love ‘em or hate ‘em. Leave them out if you don’t enjoy.
What Should I Serve with This Dish?
- You can’t go wrong with a simple white rice to accompany Chicken Marbella. Other good options are roasted potatoes, a green salad, and/or a rustic sourdough loaf.
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- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ cup white wine
- 2 tablespoons chopped fresh rosemary
- 4 large garlic cloves chopped finely
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 medium shallots peeled and cut into wedges
- 2 tablespoons capers
- 5 dates pitted and each cut longways into 6 pieces
- ½ cup pitted green Spanish olives each sliced into 3-4 pieces
- 2 bone in split chicken breasts skin on
- 2 chicken legs with thighs attached skin on
- Combine the vinegar, olive oil, wine, rosemary, garlic, salt and pepper in a bowl and whisk to combine. Add the shallots, dates, capers and olives.
- Place the chicken in a large rectangular baker and pour the marinade over. Refrigerate overnight or at least 8 hours, turning the chicken a few times over the course of being marinated.
- Preheat your oven to 350. Roast the chicken, skin side up, until cooked through. It should take roughly 50-55 minutes. Use a meat thermometer to make sure the chicken is cooked through. It should register 160 degrees F. Remove from the oven and let it rest for 10 minutes before serving.
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