Chicken Marbella Recipe

Name: Chicken Marbella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chickens, quartered or chicken pieces; 1 head garlic, peeled and finely pureed; 1/4 cup (60 ml) dried oregano; coarse salt and freshly ground pepper, to taste; 1/2 cup (125 ml) red wine vinegar; 1/2 cup (125 ml) olive oil; 1 cup (225 ml) pitted prunes; 1/2 cup (125 ml) pitted Spanish green olives (or pimento stuffed); 1/2 cup (125 ml) capers with a bit of juice; 6 bay leaves; 1 cup (225 ml) brown sugar; 1-1/2 cups (350 ml) white wine; 1/4 cup (60 ml) fresh coriander (cilantro), finely chopped

Servings: persons

4 chickens, quartered or chicken pieces
1 head garlic, peeled and finely pureed
1/4 cup (60 ml) dried oregano
coarse salt and freshly ground pepper, to taste
1/2 cup (125 ml) red wine vinegar
1/2 cup (125 ml) olive oil
1 cup (225 ml) pitted prunes
1/2 cup (125 ml) pitted Spanish green olives (or pimento stuffed)
1/2 cup (125 ml) capers with a bit of juice
6 bay leaves
1 cup (225 ml) brown sugar
1-1/2 cups (350 ml) white wine
1/4 cup (60 ml) fresh coriander (cilantro), finely chopped

1
In a large bowl combine garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.
2
Add chicken and stir to coat all pieces;marinade, refrigerated, overnight.
3
Preheat over to 350 degrees (175 C.).
4
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.
5
Sprinkle chicken pieces with brown sugar and pour white wine around them.
6
Bake uncovered for 50 minutes to 1 hour, basting frequently with pan juices.
7
Chicken is done when thigh pieces, pricked with a fork at their thickest, yeld clear yellow (rather than pink) juice.
8
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
9
Use a gravy separator to take fat from the top of juices.
10
Moisten chicken with a few spoonfuls of juices and sprinkle generously with cilantro or parsley.
11
Pass remaining pan juices in a sauceboat.

982

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 chickens, quartered or chicken pieces, 1 head garlic, peeled and finely pureed, 1/4 cup (60 ml) dried oregano, coarse salt and freshly ground pepper, to taste, and more.

Yes, Chicken Marbella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marbella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions