Chicken Marbella Recipe

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Chicken Marbella

Ana Santiago

By
@buenodeverdad

I first had Chicken Marbella at a friend's retirement party. Her son (a chef) was kind enough to share the recipe. It has become pretty popular at family gatherings and I share the recipe all the time. I've learned it's origin is from THE SILVER PALATE and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature.


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Comments:

Serves:

10 to 12 (You can also divide in half to make a smaller portion)

Prep:

20 Min

Cook:

1 Hr

Ingredients

4
chickens (2 1/2 lbs each, quartered)
1
head of garlic, peeled and finely pureed
1/4 c
dry oregano
course salt and ground black pepper to taste
1/2 c
red wine vinegar
1/2 c
olive oil
1 c
prunes, pitted
1/2 c
spanish olives pitted
1/2 c
capers
6
bay leaves
1 c
brown sugar
1 c
white wine
1/4 c
finely chopped parsley

Directions Step-By-Step

1
In large bowl combine chicken quarters, garlic,oregano, pepper and salt to taste,vinegar,olive oil,prunes,olives,capers and bay leaves. Cover and let marinate, refrigerated, overnight.
2
Preheat oven to 350 degrees.
Arrange chicken in single layer in one or two large, shallow baking pans and spoon marinade evenly over chicken.
3
Sprinkle chicken with brown sugar and pour white wine around chicken.
Bake for 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces run clear juices when pricked with fork.

About this Recipe

Course/Dish: Chicken