We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chicken Marbella
with Roasted Potatoes & Zucchini
Customer Favorite
-
Time40-50 mins
-
Servings4
-
NutritionEst. 450 calories
To achieve the same irresistible flavors of slow-cooked chicken Marbella, we’re making a quick version of the classic sweet and savory sauce, studded with plump prunes and briny Gordal olives—a variety that hails from the south of Spain.
Get Cooking
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
2 cloves Garlic
-
2 Zucchini
-
4 Prunes
-
1 Tbsp Sherry Vinegar
-
1 Tbsp Capers
-
1 Tbsp Light Brown Sugar
-
1 oz Castelvetrano Olives
-
1¼ lbs Golden Potatoes
-
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch-thick pieces. Peel and roughly chop the garlic. Roughly chop the prunes. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Combine the chopped garlic, prunes, and olives in a bowl.
2
Roast the potatoes:
Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
While the potatoes roast, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
4
Roast the zucchini:
While the chicken cooks, place the sliced zucchini on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.
5
Make the sauce:
To the pan of reserved fond, add the capers and chopped garlic, prunes, and olives; season with salt and pepper. If the pan seems dry, add 1 teaspoon of olive oil. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, vinegar, and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
6
Slice the chicken & serve your dish:
Carefully slice the cooked chicken crosswise. Serve the roasted potatoes and roasted zucchini topped with the sliced chicken and sauce. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch-thick pieces. Peel and roughly chop the garlic. Roughly chop the prunes. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Combine the chopped garlic, prunes, and olives in a bowl.
2
Roast the potatoes:
Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
While the potatoes roast, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
4
Roast the zucchini:
While the chicken cooks, place the sliced zucchini on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.
5
Make the sauce:
To the pan of reserved fond, add the capers and chopped garlic, prunes, and olives; season with salt and pepper. If the pan seems dry, add 1 teaspoon of olive oil. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, vinegar, and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
6
Slice the chicken & serve your dish:
Carefully slice the cooked chicken crosswise. Serve the roasted potatoes and roasted zucchini topped with the sliced chicken and sauce. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered