I recently came across Madeleine Kelson’s music, and once I started listening, I couldn’t stop. There were so many favorites: “Shep’s Song,” “Sleepyhead,” “Cool Kid,” “Joker,” and “Make You Proud.” But “The Way I Do”? That one gave me chills. It’s my favorite Madeleine Kelson song. It just hits. I immediately knew I wanted to reach out to this queer country artist. I was so excited to talk to her, and we did. During our interview, I learned all about Madeleine and her story, and I was inspired to create something unique: a Chicken Marbella recipe (you’ll find it below). But first, let’s get into Madeleine.
One thing about Madeleine is that when you listen to songs like “The Way I Do,” you realize how much they connect. That song especially resonated with so many people. There’s a significant gap in country and Americana music when it comes to LGBTQ+ representation. Seeing her fill that space so authentically has been really powerful. Madeleine has been making music her whole life. She grew up in a very musical household. She has a twin sister, and when they were little, their mom encouraged them to try everything. At four years old, they both started violin lessons, and there was always singing around the house. Over time, that turned into the two of them forming a band together. Instruments were everywhere; it was just part of daily life. Music wasn’t separate from living; it was living. Growing up, they listened to everything. Notable influences include Lucinda Williams, Dolly Parton, Mavis Staples, Patty Griffin, and Gillian Welch, as well as many folk and Americana artists. But at the same time, her mom loved Led Zeppelin, The Who, and the Grateful Dead. So there was this beautiful mix of folk, country, and classic rock, all of it shaping her sound. When I listened to “The Way I Do” and watched the music video, I immediately felt that blend. Yes, there are country vibes, but you can absolutely hear the folk influence. It’s woven into the song’s storytelling and emotional texture.
Madeleine currently lives in Nashville, but she grew up in Chicago, which inspired her song “Chicago.” She absolutely loves the city. She moved to Nashville in 2016, right after graduating high school, so she’s been here for quite a while. She’s currently working on a new album set to come out in summer 2026. The plan is to have most of it finished by March of this year, so she’s deep in the creative process right now. This year has been especially big for her — she quit her job. It’s been terrifying but exciting. She’s going all in on her creative craft. Her goal is to tour as much as possible, especially starting this spring. She just recently announced the tour dates and stops. She’ll be touring through the Southwest throughout April, and then hopefully heading to the Midwest and Southeast afterward.
Madeleine Kelson Spring Tour Dates
As we chatted, I asked Madeleine what she hopes people take away from her music. She said she doesn’t overthink it. She writes what feels true to her, what’s happening in her life, what feels meaningful. But after seeing the response to “The Way I Do”, she realized how important it is to be a voice for people who don’t feel represented in Americana. She doesn’t want to be an artist who is only for gay people; she just wants to say, “Hey, we’re here too.” And I love that. Because, as someone who is heterosexual, I can still deeply connect to her music. Her songs are universal. They’re human. She wants marginalized voices to feel seen, but she also wants her music to be open for anyone who appreciates country and Americana. And that’s exactly what her music does. It’s honest, inclusive, and relatable.
Long-term, her goal is simple: to keep working on her craft —touring, recording, and doing it all alongside her friends—with a fan base that allows her to play shows without worrying about whether she’ll be able to sustain it. And that’s a beautiful place to be.
Make sure to catch Madeleine Kelson on her spring tour; see all her dates on her website. Don’t forget to download her music on all streaming platforms too!
When it comes to food, Madeleine doesn’t have any allergies, but she’ll quickly tell you that okra isn’t really her thing—definitely not her favorite. Still, she grew up in a family that loved good food. Her mom was always cooking, and her dad’s parents actually worked as food critics for a Chicago magazine. So, food has always been a big part of her life—part of the conversations, the culture, and the table itself. For Madeleine, nostalgia isn’t tied to just one dish, but there is one that really stands out: Chicken Marbella. Her mom used to make it a lot, and it became a special memory for her. That briny, sweet-and-savory chicken, marinated overnight with olives, prunes, and capers, served with rice, bread, or potatoes. It’s rich, tender, and full of flavor. Another favorite from her childhood? Tabbouleh. If she’s hosting now, she’ll probably say, “Let’s make Chicken Marbella… and maybe some tabbouleh.” It’s her go-to comfort combo.
Madeleine genuinely loves cooking every day, mostly preparing meals at home. Her wife started baking sourdough bread this past year, which means their house is filled with the amazing smell of fresh bread, and I’m totally a fan of how gut-friendly sourdough is! They frequently host dinner parties, and recently, Madeleine has been honing her skills with roasted chicken. She’s been trying out different timing, marinades, and techniques, especially yogurt marinades. Her favorites lately are yogurt and za’atar. She really appreciates how yogurt tenderizes the chicken and gives the skin a lovely crispness. As someone who’s Persian, I completely get it—yogurt marinades are just part of my culinary roots. And za’atar on anything? Absolutely! It tenderizes the chicken beautifully and adds that wonderful herby, citrusy flavor. It’s comfort food— with a touch of expertise.
For snacking habits, she’s more of an “ingredient snacker.” She loves fruit, but she’ll also grab slices of turkey, pickles, and little bits of whatever’s in the fridge. She enjoys plating small bites and grazing — a little of this, a little of that. For sweets, she’s a dark chocolate girl. Warm, fresh brownies are probably her all-time favorite dessert. Any kind of brownie, really. Growing up at her great-grandmother’s house, she basically lived on chocolate ice cream and hot fudge, and that’s a big nostalgic treat for her too.
After our chat, I couldn’t wait to try making Chicken Marbella. I’d never made it before, but her description and the story behind it really intrigued me. So, I jumped right in! It’s the perfect dish for hosting. Just serve it with rice to soak up all the delicious sauce. It’s a lovely mix of briny, sweet, and salty flavors. With white wine, vinegar, caramelized prunes, and olives, the chicken becomes incredibly tender after marinating overnight. It’s nostalgic, bold, and perfect for sharing with others. This is one of those recipes that’s even better the next day. It also felt like a wonderful pairing with Madeleine’s music. Be sure to check out the recipe below!
Chicken Marbella (with White Wine Vinegar)
*Serves 4 to 6
Ingredients
- 3½ lbs bone-in, skin-on chicken thighs and drumsticks
- ⅓ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 6 garlic cloves, minced
- 2 tablespoons dried oregano
- 2 tablespoons brown sugar plus 2 tablespoons for topping
- 1½ teaspoon sea salt
- 1 teaspoon black pepper
- 2 bay leaves
- ½ cup prunes, halved
- ½ cup green olives, halved
- ¼ cup capers and 2 tablespoons caper juice
- ½ cup dry white wine
- Chopped parsley, for garnish
Directions
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- In a large mixing bowl, combine the extra-virgin olive oil, white wine vinegar, garlic, oregano, 2 tablespoons brown sugar, sea salt, black pepper, bay leaves, prunes, olives, and capers with caper juice. Mix well.
- Add the chicken and toss to coat evenly. Cover and refrigerate overnight.
- Preheat the oven to 375°F.
- Place the chicken and all marinade into a 9×13 baking dish, arranging the chicken skin-side up in a single layer.
- Pour the white wine around the chicken (not over it).
- Evenly sprinkle the remaining 2 tablespoons of brown sugar over the chicken skin.
- Bake uncovered for 45 to 55 minutes, until the chicken is deeply golden and the internal temperature reaches 175–185°F.
- For deeper caramelization, broil 3 minutes at the end.
- Let the chicken rest for 10 minutes.
- Spoon pan juices over the chicken and sprinkle with parsley.
- Serve with white rice, roasted potatoes, or crusty bread. Enjoy!
