Hen Marbella | The Recipe Critic

Hen Marbella is a flavorful dish with tender, juicy marinated rooster thighs baked in an irresistible marinade of garlic, prunes, capers, inexperienced olives, purple wine vinegar, and seasonings. That is a completely unimaginable household dinner, excellent for serving a crowd!

Hen thighs make any meal scrumptious with a lot taste and tenderness! For those who’re a fan of rooster thighs, too, do that Pollo Asado Recipe, this unimaginable Greek Lemon Hen, and this Roasted Honey Garlic Butter Hen.

What’s Hen Marbella?

This scrumptious Hen Marbella recipe is a MUST make! It’s a Jewish-American dish invented on Manhattan’s Higher West Facet within the late Nineteen Seventies. It grew to become standard in 1982 when it was included in “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. The mix of substances are subtly candy with a briny taste that’s mouth-watering scrumptious!

The tasty marinade with garlic, prunes, capers, inexperienced olives and different flavorings make already tender baked rooster thighs much more AMAZING. They’re golden crisp on the surface and extremely tender and moist on the within. No dry rooster right here! This recipe makes use of bone-in rooster thighs as a result of the bone makes them additional juicy whereas they bake within the oven. This has undoubtedly grow to be a brand new household favourite!

Substances Wanted

This rooster Marbella recipe has fairly a number of substances however they’re easy and are available collectively rapidly. It seems so scrumptious, it would be best to make this dish on repeat! You’ll find the measurements under within the recipe card.

• Garlic: Contemporary garlic enhances the flavour of this meal in a significant means!
• Pitted Prunes: A signature ingredient on this recipe that provides pure sweetness and wonderful texture.
• Capers, Spanish Inexperienced Olives & Caper Brine: Blended collectively so as to add a salty, tangy brininess that’s out of this world.
• Olive Oil: The bottom of the marinade. We advocate utilizing a very good high quality mild olive oil.
• Pink Wine Vinegar: Provides taste to the marinade and likewise helps to tenderize the rooster.
• Bay Leaves: Supplies heat, advanced taste to the dish. Be sure you take away and discard earlier than plating the meal.
• Contemporary Oregano: Presents a pointy, peppery style.
• Salt & Pepper: To deliver out the entire flavors!
• Hen Thighs: Use rooster thighs with the bone and pores and skin on for the juiciest and most tender rooster. 
• Dry White Wine: Actually brightens the dish, and the alcohol cooks off, so don’t fear about that.

How you can Make Hen Marbella

The marinade is simple to combine collectively, after which let the rooster marinate for at the very least an hour to soak in all of that scrumptious taste. Then, every part bakes collectively till golden brown, scale back the sauce and serve every part plated collectively for a meal that’s positive to impress!

1. Combine the Marinade: In a big bowl, whisk collectively the garlic, prunes, capers and caper brine, inexperienced olives, olive oil, purple wine vinegar, bay leaves, oregano, salt and pepper.
2. Marinate the Hen: Add within the rooster thighs, be certain every rooster thigh is roofed. Cowl the bowl and let the rooster marinate for at the very least 1 hour, in a single day is most popular.
3. Prep for Cooking: As soon as the rooster has marinated, preheat the oven to 350 levels Fahrenheit. Place the rooster in a single layer in a shallow roasting pan and pour all of the marinade and wine over the rooster.
4. Prepare dinner: Bake the rooster for 55-65 minutes uncovered, basting the rooster a number of occasions whereas it bakes. When the inner temperature of the rooster reaches 165 levels Fahrenheit and the rooster skins are a pleasant golden brown, take away the pan from the oven.
5. Scale back Sauce: Take away the chickens from the pan, together with all of the olives, capers, and bay leaves. Pour the remainder of the liquid right into a pot and convey it to a low boil. Scale back the liquid by half, stirring sometimes.
6. Serve: To serve the chickens, plate them with the olives and capers, pour the decreased cooking liquid over the rooster and revel in!