Little preparation and big rewards. That’s was this recipe for Barcelona Chicken, inspired from the Silver Palate Cookbook’s Chicken Marbella delivers.
It’s the perfect recipe for entertaining because most of the work is done ahead allowing you the freedom to actually enjoy your guests rather than be stressed in the kitchen.
Marinating the chicken gives it tremendous flavor and can conveniently be done the night. I brown the chicken before roasting it to insure good color and it also gives flavor. Making sure the pan is hot before adding the chicken will help insure sufficient browning.
For an abbreviated version, you can skip the mushrooms, tomatoes and olives.
- ½ cup olive oil
- ⅓ cup Balsamic vinegar
- 3 tablespoons capers
- 1 Tablespoon minced garlic
- 1 Tablespoon chopped fresh tarragon or 1 teaspoon dried
- ½ teaspoon kosher salt
- 1 bay leaf
- 6 bone-in, skin-on chicken breasts or thighs
- 2 Tablespoons vegetable oil
- 1 tablespoon butter
- ⅓ to ½ cup brown sugar
- ¾ cup white wine
- 2 cups quartered mushrooms
- 1 cup grape or cherry tomatoes
- ½ cup pitted calamata olives (optional)
- Kosher salt and fresh ground black pepper
- Whisk together olive oil and Balsamic vinegar. Stir in capers, garlic, tarragon, salt and bay leaf.
- Pour marinade over chicken, turning to coat evenly; refrigerate overnight, turning ingredients once during marinating.
- Preheat oven to 375 degrees F.
- Remove chicken from marinade and discard marinade. Heat butter and oil in a skillet over medium high heat; skin side down, brown chicken breasts, about 2 minutes.
- Put browned chicken breasts, skin side up, in roasting pan or 13x9 inch baking dish; sprinkle with brown sugar and wine. Sprinkle mushrooms, tomatoes and olives around chicken and season with salt and pepper.
- Bake until chicken is cooked through (internal temperature is 165 degrees F) about 25-30 minutes.