Prep Time: 12 hrs 15 mins | Cook Time: 1 hr | Total Time: 13 hrs 15 mins | Yield: 4-6 servings
Chicken lovers are going crazy over this super lovely, scrumptious Chicken Marbella. Tender, juicy chicken pieces marinated in a mix of garlic, oregano, red wine vinegar, prunes, olives, capers, and bay leaves simply give us the most eclectic coalition of flavours.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 whole chicken, 2½ to 3 ½ lbs in weight, or purchase already cut chicken pieces
1 ½ tbsp garlic that has been passed through a garlic press (or finely minced)
1 ½ tbsp dry oregano
½ tsp salt
¼ tsp freshly ground black pepper
¼ c. red wine vinegar
¼ c. extra virgin olive oil
1 c. pitted prunes left whole
½ c. green Spanish olives pitted and left whole (stuffed or not doesn’t matter)
¼ c. capers with a little liquid
4 bay leaves
½ c. brown sugar
½ c. white wine
3 tbsp chopped fresh parsley or cilantro
How to make Chicken Marbella
Step 1: From the chicken, remove the backbone and freeze for later for the stock. Into quarters with breast and wing, then the leg and thigh cut the chicken. In a ziplock gallon size bag, place the pieces of chicken.
Step 2: Combine the garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers, and bay leaves in a small bowl. Pour this over the chicken. Marinate the chicken overnight.
Step 3: Preheat the oven to 350 degrees ninety minutes before serving.
Step 4: In a shallow baking pan, transfer the pieces of chicken and pour the marinade over, allowing the solids to fall around the chicken.
Step 5: Over the chicken, sprinkle the brown sugar, then pour around the outside of the chicken the white wine.
Step 6: Place inside the preheated oven and bake for about 50 minutes, uncovered. Remember to baste every 15 to 20 minutes. Once the juices run clear when the chicken thigh is pierced, remove the pan from the oven. Or cook for another 10 minutes, if still a bit pink.
Step 7: If desired, place the chicken under the broiler for a couple of minutes to crisp the skin up.
Step 8: Transfer the chicken to a platter. Over each chicken piece, spoon the prunes, olives, and capers, then sprinkle with some chopped parsley or cilantro. Enjoy with the rest of the liquid on the side.
Step 9: This is optional but you can strain the gravy and skim off the fat before serving. It’s an amazing dipping for the chicken.
Ingredients
- 1 whole chicken, 2½ to 3 ½ lbs in weight, or purchase already cut chicken pieces
- 1 ½ tbsp garlic that has been passed through a garlic press (or finely minced)
- 1 ½ tbsp dry oregano
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ c. red wine vinegar
- ¼ c. extra virgin olive oil
- 1 c. pitted prunes left whole
- ½ c. green Spanish olives pitted and left whole (stuffed or not doesn’t matter)
- ¼ c. capers with a little liquid
- 4 bay leaves
- ½ c. brown sugar
- ½ c. white wine
- 3 tbsp chopped fresh parsley or cilantro
Instructions
Step 1: From the chicken, remove the backbone and freeze for later for the stock. Into quarters with breast and wing, then the leg and thigh cut the chicken. In a ziplock gallon size bag, place the pieces of chicken.
Step 2: Combine the garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers, and bay leaves in a small bowl. Pour this over the chicken. Marinate the chicken overnight.
Step 3: Preheat the oven to 350 degrees ninety minutes before serving.
Step 4: In a shallow baking pan, transfer the pieces of chicken and pour the marinade over, allowing the solids to fall around the chicken.
Step 5: Over the chicken, sprinkle the brown sugar, then pour around the outside of the chicken the white wine.
Step 6: Place inside the preheated oven and bake for about 50 minutes, uncovered. Remember to baste every 15 to 20 minutes. Once the juices run clear when the chicken thigh is pierced, remove the pan from the oven. Or cook for another 10 minutes, if still a bit pink.
Step 7: If desired, place the chicken under the broiler for a couple of minutes to crisp the skin up.
Step 8: Transfer the chicken to a platter. Over each chicken piece, spoon the prunes, olives, and capers, then sprinkle with some chopped parsley or cilantro. Enjoy with the rest of the liquid on the side.
Step 9: This is optional but you can strain the gravy and skim off the fat before serving. It’s an amazing dipping for the chicken.
