Chicken Marbella

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 2 - chickens (2.5 lbs each) quartered
  • 1/2 head - garlic, peeled and finely pureed
  • 2 tbsp - dried oregano
  • 1/4 cup - red wine vinegar
  • 1/4 cup - olive oil
  • 1/2 cup - pitted prunes
  • 1/4 cup - pitted Spanish green olives
  • 1/4 cup - capers with a bit of juice
  • 3 - bay leaves
  • 1/2 cup - brown sugar
  • 1/2 cup - white wine
  • 2 tbsp - fresh Italian parsley or cilantro, finely chopped
  • coarse salt and freshly ground pepper to taste

How to Make Chicken Marbella

  • In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes olives, capers with caper juice and bay leaves.
  • Add the chicken pieces and coat completely with the marinade.
  • Cover and marinate, refrigerated for several hours or 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 the pan juices.
  • Take a fork and prick the chicken meat to check if the chicken is cooked properly. When it is pricked it should yield clear yellow juice and not pink.
  • With a slotted spoon, transfer the chicken pieces, prunes, olives, and capers to a serving platter.
  • Add some of the pan juices and sprinkle generously with parsley or cilantro.
  • Serve remaining juice in a gravy boat.