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INA GARTEN’S CHICKEN MARBELLA

I’m always on the lookout for amazing and easy chicken recipes, and chicken thighs are my absolute favorite. Ina Garten is a culinary icon, and when I first came across her Chicken Marbella recipe years ago, I was instantly intrigued. This dish is a perfect blend of tangy, briny, and savory flavors, making it an irresistible entrée that’s also incredibly simple to prepare. Every now and then, I love showcasing popular recipes on my blog, and today, I’m excited to share Ina Garten’s iconic Chicken Marbella!

INGREDIENTS

  • 8 bone-in, skin-on chicken thighs
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 1 ½ cups large pitted prunes (e.g., Sunsweet)
  • 1 cup large green olives, pitted (see note #1)
  • ½ cup capers with juice (1 jar, about 3.5 ounces)
  • 6 bay leaves
  • 1 ½ heads garlic, peeled and minced
  • ¼ cup dried oregano
  • ½ cup light brown sugar, lightly packed
  • 1 cup dry white wine
  • Kosher salt
  • Freshly ground pepper

INSTRUCTIONS

  • Prep the Chicken & Garlic: Trim excess fat from the chicken thighs. Peel the garlic (yes, it’s a lot!) and mince it finely using a knife or mini food processor. Set aside.
  • Make the Marinade: In a large bowl, combine olive oil, red wine vinegar, prunes, olives, capers (with juice), bay leaves, minced garlic, oregano, 2 tablespoons of kosher salt, and 1 teaspoon of pepper. For extra flavor, consider adding a splash of olive brine or using additional prunes and olives if you prefer. Mix thoroughly.
  • Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for 24 hours, turning the chicken occasionally. Alternatively, transfer everything to a 2-gallon zip-top bag, squeeze out excess air, and massage the chicken in the marinade. Turn the bag periodically while marinating.
  • Prepare for Baking: Preheat your oven to 350°F (175°C). Arrange the chicken, skin-side up, in a large baking dish or pan (15″x18″ recommended, but a slightly smaller size will work). Spread the prunes, olives, capers, and remaining marinade evenly around the chicken.
  • Add Wine & Seasoning: Pour the white wine around the chicken, avoiding the tops to keep the skin crisp. Sprinkle the chicken with a few pinches of kosher salt (adjust to taste) and about ½ teaspoon of pepper (or more if desired). Finally, evenly distribute the brown sugar over the chicken pieces for a touch of sweetness to balance the dish’s briny flavors.
  • Bake: Bake in the preheated oven for 45-55 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  • Rest & Serve: Once cooked, carefully cover the baking pan with foil (use potholders to avoid burns) and let the chicken rest for 10 minutes. Serve warm.

Pairing Suggestions: This dish pairs beautifully with mashed potatoes, white rice, or buttered egg noodles. For a lighter option, serve with a fresh side salad.

APPLE CIDER BRAISED PORK SHOULDER

This Apple Cider Braised Pork Shoulder is a comforting, one-pot dinner that’s ideal for cozy fall evenings. Succulent pork is slow-cooked to perfection in a rich blend of fresh apple cider, onions, apples, and aromatic herbs. The result? A melt-in-your-mouth dish bursting with fall flavors.

INGREDIENTS

  • 4–5 lb pork shoulder or Boston butt roast*
  • 2 tablespoons neutral oil
  • 2 cups fresh apple cider* (not apple cider vinegar)
  • 2 cups chicken stock or broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dehydrated minced onion
  • 1 head of garlic, top sliced off (opposite the root end)
  • 3 rosemary sprigs
  • 4 thyme sprigs
  • 1 red onion, cut into thick slices
  • 2 firm, slightly tart apples*, peeled and cut into wedges
  • Kosher salt
  • Freshly cracked black pepper

INSTRUCTIONS

  • Preheat the oven to 325°F.
  • Trim any large fat caps from the pork if needed. Cut the pork into four large pieces, or leave it whole if bone-in.
  • Pat the pork pieces dry with a paper towel, then season generously with kosher salt and black pepper.
  • In a large Dutch oven, heat the oil over medium-high heat. Once the oil is hot, sear the pork in a single layer for 4–5 minutes per side until deeply browned. Work in batches if necessary.
  • While the pork sears, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion in a bowl. Tie the rosemary and thyme into a small bundle with kitchen twine.
  • Once the pork is browned, pour the cider mixture into the Dutch oven. Add the herb bundle and garlic head. Cover the pot and transfer it to the oven.
  • Braise for about 3 hours, flipping the pork halfway through. For boneless pork, start checking around 2 ½ hours.
  • When the pork is nearly fork-tender, remove from the oven and arrange the onion slices and apple wedges around the pork. Cover and return to the oven for another 30–45 minutes, until the pork is very tender.
  • Let the pork rest in the braising liquid for 30 minutes before serving. Squeeze the softened garlic cloves into the broth or over the pork for added flavor. Adjust the seasoning of the braising liquid with salt and pepper, then spoon it over the pork, apples, and onions to serve.

NOTES

*For guidance on using boneless or bone-in pork, see the blog post.
*If your pork is especially fatty, trim some excess before searing.
*Best apple varieties for this recipe are firm and slightly tart, such as Honeycrisp, Pink Lady, or Gala.
*Important: Use apple cider, not apple cider vinegar, as vinegar will alter the flavor entirely.