📝 About This Recipe
Originally made famous by the Silver Palate Cookbook in the 1980s, Chicken Marbella is a Mediterranean-inspired masterpiece that balances the briny punch of olives and capers with the deep sweetness of prunes and brown sugar. This Instant Pot adaptation transforms the traditional long-marinated roast into a succulent, fall-off-the-bone meal in a fraction of the time without losing any of its complex depth. It is a sophisticated, aromatic dish that effortlessly bridges the gap between vintage elegance and modern convenience.
🥗 Ingredients
The Poultry
- 3 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (extra virgin)
The Briny & Sweet Elements
- 1 cup Pitted Prunes (halved if very large)
- 1/2 cup Spanish Green Olives (pitted, with a splash of brine)
- 1/4 cup Capers (drained)
- 1 tablespoon Dried Oregano (Greek or Mediterranean variety)
- 3 pieces Bay Leaves (dried)
The Braising Liquid
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Chicken Bone Broth (low sodium)
- 1/4 cup Red Wine Vinegar
- 1/4 cup Light Brown Sugar (packed)
- 6 cloves Garlic (minced)
For Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and season generously on both sides with kosher salt and black pepper.
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2
Turn the Instant Pot to the 'Sauté' setting and add the olive oil. Once the display reads 'Hot', place the chicken thighs skin-side down in the pot.
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3
Sear the chicken in batches for 5-6 minutes until the skin is golden brown and crispy. Remove chicken to a plate and set aside; do not worry about cooking through at this stage.
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4
With the pot still on Sauté, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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5
Pour in the white wine and use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. This is essential for flavor and to prevent the 'Burn' warning.
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6
Add the chicken broth, red wine vinegar, brown sugar, oregano, prunes, olives, and capers. Stir well to dissolve the sugar.
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7
Nestle the seared chicken thighs back into the pot, skin-side up, ensuring they are partially submerged in the liquid. Tuck the bay leaves between the pieces.
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8
Secure the lid and set the pressure valve to the 'Sealing' position. Cancel the Sauté function.
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9
Select 'Pressure Cook' (or Manual) on High Pressure and set the timer for 12 minutes.
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10
When the cooking time is finished, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release for any remaining steam.
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11
Optional: For crispy skin, transfer the cooked chicken to a baking sheet and broil in your oven for 2-3 minutes while you finish the sauce.
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12
Turn the Instant Pot back to 'Sauté' for 3-5 minutes to reduce the sauce slightly until it reaches a glossy consistency.
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13
Discard bay leaves. Return the chicken to the pot or pour the sauce over the chicken on a serving platter. Garnish with fresh parsley before serving.
💡 Chef's Tips
Always deglaze the pot thoroughly with wine to prevent the 'Burn' error and to incorporate the caramelized flavors into the sauce. If you have time, marinate the chicken in the vinegar, garlic, and herbs for 2 hours before cooking to deepen the flavor profile. Use bone-in thighs rather than breasts; the pressure cooker can make breast meat stringy, whereas thighs remain succulent and tender. If the sauce is too thin for your liking, whisk a teaspoon of cornstarch with cold water and stir it in during the final sauté step. Don't skip the prunes! Even if you aren't a fan of dried fruit, they melt down to provide a necessary honey-like balance to the salty capers.
🍽️ Serving Suggestions
Serve over a bed of fluffy couscous or quinoa to soak up the delicious briny sauce. Pair with a crisp, chilled glass of Sauvignon Blanc to cut through the richness of the olives. A side of roasted asparagus or steamed green beans provides a fresh, crunchy contrast to the soft chicken. Serve with crusty French baguette slices for dipping into the remaining pan juices. For a low-carb option, serve alongside a simple arugula salad with a lemon vinaigrette.