When it comes to olives, people often love ‘em or hate ‘em. Personally, I’m on team LOVE and always have been — even since I was a kid! I could seriously eat them all day, every day, with every meal. However, not every olive is the same, and there is a significant difference in taste and texture when you buy high quality olives vs. low quality. As a huge fan of all things Spanish (and especially anything related to their wine and food) olives from Spain have always topped my list as the best you can get. Apparently I’m not alone, because just about 1 out of 2 olives consumed in Canada come from Spain and that might just be why they are the country’s top pick for the best olives!
Working with Olives from Spain to create a recipe was a welcomed opportunity and a total no-brainer for me. The only challenge was narrowing down my favourite ways to enjoy their olives to one single recipe. Since I received a request to create a recipe with olives that could be enjoyed by everyone on “game night”, I decided to share one of the classics (and a personal favourite) the Chicken Marbella Recipe from the cherished Silver Palate Cookbook, with the game night-friendly twist of using chicken wings instead of whole chickens.
See below for how to make this sweet, savoury and tangy recipe that’s sure to be your new favourite way to enjoy wings on game night, or not!
Chicken Marbella with Spanish Gordal Olives
In this recipe I used Fleshy green Gordal olives from Spain that’s a world-famous variety and commonly served as a table olive. The recipe below serves 10 but you can easily cut it in half, or even quarter it depending on the size of your crowd. Feel free to use whole chickens as the original recipe requires, or substitute with chicken wings.
What You Need:
- 4 chickens, 2 1/2 lbs each, quartered (sub for chicken wings if desired)
- 1 head of garlic
- 1/4 cup dried oregano
- coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1/2 cup pitted Spanish Gordal Olives
- 1/2 cup capers with a bit of brine
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley or fresh coriander, finely chopped
What To Do:
- In a large bowl, combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives from Spain, capers and juice, and bay leaves. Cover and let marinate, refrigerated overnight.
- Preheat oven to 350°F
- Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
- Bake for 50 minutes to 1 hour, basting frequently with pan juices. The chicken is done when pricked with a fork at their thickest and yield clear yellow (rather than pink) juice.
- With a slotted spoon, transfer chicken, prunes, olives from Spain and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or coriander. Pass remaining pan juices in a sauceboat.
- To serve cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.
- Serve and enjoy!
For more information on Olives from Spain and to discover even more recipes, please visit OlivesFromSpain.ca