Chicken Marbella

Chicken Marbella Recipe

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Ana Santiago


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.

★★★★★ 2 votes
10 to 12 (You can also divide in half to make a smaller portion)
20 Min
1 Hr


chickens (2 1/2 lbs each, quartered)
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
bay leaves
1 c
brown sugar
1 c
white wine
1/4 c
finely chopped parsley

How to Make Chicken Marbella


  • 1In 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.
  • 2Preheat oven to 350 degrees.
    Arrange chicken in single layer in one or two large, shallow baking pans and spoon marinade evenly over chicken.
  • 3Sprinkle 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.

Printable Recipe Card

About Chicken Marbella

Course/Dish: Chicken