Chicken Marbella Recipe

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Chicken Marbella

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


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.

About this Recipe

Course/Dish: Chicken