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I’m going to try this in a slow cooker overnight.
We’d love to hear how it goes, Sharon!
Hi , just marinating 8 drumsticks as following Ottolenghi recipe & he credits you – same recipe – where is the marinade juice you talk about ‘pouring ‘ over the chicken – there is only 8 tablespoons & the fresh oregano & everything else has sucked it up .
Thankfully marinating in a plastic bag so I can massage marinade into each leg … am I doing something wrong ? I’m tempted to add the wine ? Thoughts ?
The chicken does not need to be swimming in marinade. After sitting a while/overnight, the salt should have drawn some liquid from the chicken, too.
Amazing dish hot and even chilled
How much is a cup in ml please? I’m in the uk
We usually use imperial measurements here at Simply Recipes. Metric rules, though we Americans are slow to adapt. Here’s an online converter I like. Try that!
Can I use chicken tenders?
You certainly could use chicken tenders, though be aware the sauce won’t be as flavorful. You’ll likely need to reduce the cooking time, too, so the tenders won’t get all stringy. Happy cooking!
Could I use Duck legs instead???
Will this dish still work / taste the same [ish] with duck?
Hi Sarah, I’m guessing that this classic Provencal French dish would work just as well with duck as with chicken and would be absolutely delicious. Given how much fat is duck legs though, I would omit the olive oil from the marinade, and just coat the duck legs with everything else.
Thank you Elise. That’s reassuring as I’ve been asked to do a duck dish but wanted to try the Marbella recipe. I’ll omit the oil – very good tip and will probably cook a little longer.
Help! I added the wine & brown sugar to the marinade. Planning to serve tomorrow. Will it be ruined?
Hi Abby, no, you should be just fine. The marinade ends up getting cooked anyway. You might even like the result better this way!
No not possible, this recipe is amazing. Have made it for years. What you threw out and added changed the recipe completely. This is melt in your mouth good. My only personal suggestion is to forget using 2 chickens quartered — buy thighs, legs, and wings separately and forget the breast — it dries out. I cook the dish for at least 1 1/2 hrs, not 50 minutes and don’t baste until the end after the skin is crispy on top.
Have enjoyed the recipes you share for a few years now. I followed this recipe to the letter but the dish was just SO disappointing. I ended up pulling the chicken and olives out of the sauce and throwing them in with some chopped tomatoes, mushrooms and peppers with garlic and Italian seasoning.
We’re sorry to hear you didn’t care for this recipe. What about it was disappointing–the combination of ingredients? The final product? I’m guessing you are just not a chicken marbella person. Thanks for sticking with us all these years!
Whaat??? This is an AMAZING dish and everyone I’ve ever served it to loves it! Wow, what went wrong?
Our favorite family recipe. We’re having it today on Christmas. Happy birthday Jesus
I am planning to make this for Christmas Eve dinner and cook it the day before. How long should I reheat it on Christmas Eve? I am anxious to finally try this recipe. Thank you!
Hi, Jen! This recipe is really best if you make it and then serve it right away. If you really need to make it the day before, then I’d reheat it gently in a 350F oven until the chicken is warmed through. Hope that helps!
Used chicken tenderloins and offered both rice and mashed sweet potatoes as the bed. The sweet potatoes went first! I tripled the sauce. Amazing. Ellen.
The original recipe from the book calls for 1 cup of wine and 1 cup of brown sugar, with two chickens quartered- it’s amazing.I did four large thighs with this recipe and it was great- I would use what the silver palate calls for if using more chicken….just sayin.
Just a question. What about making this in the instant pot. Has anyone done that?
Followed the recipe and the sauce burned on the flat baking pan. At 350 degrees, it smoked out my kitchen. there was no juice left after cooking for 50 minutes. The chicken turned out great but the kitchen was smoky. Any ideas?
Hi Paul! I am sorry to hear that happened. Did you use shallow baking pans? I’m concerned because you used the phrase “flat baking pan.” I’m wondering if all your juices ran off and hit the bottom of the oven and that’s what caused the smoke? Was the chicken dry?
This is one of my go-to recipes when entertaining. So easy to make/marinade the day before and heat up before guests arrive. Great served hot with rice and steamed broccoli or picnic/tailgate at room temp.
Always great, always has guests swooning!
I made this for guests last night and it was AMAZING. I mistakingly put the sugar and the wine in the marinade rather than at the end—-and I forgot to add the parsley at the end….regardless, I cooked it for longer than called for because we like the chicken to be practically falling off the bone, and the sauce became caramelized. I don’t know if the flavor was different because of those differences but it was so delicious and we will definitely make this again – the wrong way!
I accidentally added the wine to the marinade…is it ruined?
Fabulous recipe! The combination of sweet prunes with savory capers and olives makes this burst with flavor! A family favorite and so quick and easy to prepare. I also add dried apricots.
I use the leftovers for another tasty meal… De-bone chicken, chop all ingredients, mix together and spoon into the middle of prepared biscuit or popover dough and fold dough up around ingredients, pinching across top to seal it. Place each “popover” in a muffin pan and bake @ 350° for about 20 minutes.