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Butchers Best Chicken Marbella

Chicken Marbella has been a favorite crowd pleasure since it became a mainstream dish popularized by The Silver Palate cookbook. Once Sheila Lukins and Julee Rosso produced the food guide in 1983 this dish has been a great choice for entertaining.

We know many peoples have very busy lives. We put a slow-cook spin on this recipe that is easy to put together and also saves time. This is a one-pot solution. The emphasis was to remove the complicated, hands-on routine of the oven based method.

The moist cooking process we use here demonstrates another selection you can efficiently create to satisfy everyone’s hunger. The Mediterranean style ingredients used here compliment lean meat proteins, allowing the chicken to absorb the distinct flavors from the garlic, olives and capers.

You can use the whole of the light or dark meat of the chicken. We prefer the boneless chicken thighs for their robust flavor.

My suggestion is solid. Click the print button. Bring the shopping list down to us here at Butchers Best Market and let provide you with these premium proteins that are the centerpiece of this dish.

If you’re not local, it’s most important to cook and enjoy every kitchen experience with those important to you. Eat hearty! 😀🍲 ❤, Steve

Slow Cooker Chicken Marbella
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Slow Cooker Chicken Marbella

Recipe by Scottio WilsonCourse: DinnerCuisine: Mediterranean
Servings

6

servings
Prep time

15

minutes
Cooking time

7

hours 

10

minutes
Calories

300

kcal

This famous Chicken dish from the Silver Palate Cookbook became a staple of many 80’s kitchens. The recipe originally called for the chicken to marinate overnight. Then to be cooked separately. This Crock-pot method produces a tender, juicy delight. This unattended dish is a great choice for any work day finish.

Ingredients

  • 1 Tablespoon, Olive Oil

  • 1/4 Cup, Red Wine Vinegar

  • 1/2 Cup, Pitted Prunes

  • 1/2 Cup, Pitted Green Olives

  • 1/4 Cup, Nonpareil Capers. 1 Tablespoon of the brine

  • 4 Large Cloves of Garlic, minced

  • 2 Tablespoons, Dried Oregano

  • 1 Teaspoon, Kosher Salt

  • 1 Teaspoon, Fresh Ground Black Pepper

  • 1/2 Cup, Dry White (Pinot grigio) wine

  • 3 Bay Leaves

  • 3 Tablespoons, Brown Sugar

  • 2 1/2 Pounds of Boneless, Skinless Chicken Thighs (7-8 thighs)

  • 2 Tablespoons, Fresh Chopped Parsley or Cilantro

Directions

  • Add the Olive Oil, Vinegar, Prunes, Olives, Capers w/brine, Garlic, Oregano, Salt & Pepper, Wine and 1 TBSP of the Brown Sugar directly into the slow cooker. Stir together. Place Bay Leaves in cooker.
  • Shingle the Boneless Chicken Thighs on top of the savory vegetable mix and spread the remaining Brown Sugar on and around the thigh meats.
  • Cover and cook the chicken on low for at least 7 hours.
  • If possible, turn the chicken pieces over, halfway through the cook. Spoon some of the juices over the meats.
  • Optional: If short on time this recipe can be cooked on high for 4 hours. We’re shooting for just braising this Chicken dish. I’ve found cooking this dish on high can tend to boil the ingredients, making for a loss of distinct flavors. Instead of tender texture, high heat also contributes to more chewy meat tissue.
  • Transfer to a shallow serving dish and scatter the Fresh Parsley or Cilantro across the top. I serve my dish over Egg Noodles with an optional side of greens and/or Carrots.

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