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chicken marbella

Chicken Marbella Never Lets Me Down!

  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 50 - 60 Minutes
  • Total Time: 65 Minutes
  • Yield: 6 - 8 Servings 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: American


Chicken Marbella with prunes and olives, is marinated overnight and then baked. It is one of my most asked for recipes!



2 chickens, approx. 2 and 1/2lbs each, cut into pieces

½ head garlic, peeled and minced or thinly sliced

2 T dried oregano

Coarse salt and fresh ground pepper

¼ c red wine vinegar

¼ c olive oil

½ c pitted prunes or should I say dried plums?

¼ c pitted Spanish (green) olives (I like the ones in the deli with the garlic slivers inside)

¼ c capers with a bit of juice

3 bay leaves


1/2 c brown sugar

½ c white wine

2 T cilantro or parsley for garnish


Up to 24 hours ahead, combine chicken with garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated overnight.

Preheat oven to 350 degrees.

Arrange chicken in a single layer and spoon marinade over it evenly. Sprinkle chicken with brown sugar and white wine.

Bake for 50 minutes to an hour or until chicken is golden.

Transfer to serving platter and pour pan juices over chicken. Sprinkle with parsley or cilantro.


This recipe calls for 2.5 lb chickens. If your grocer is like mine, these are hard to find. I often cut my breasts into two pieces and try not to marinate more than 5 -6 lbs at a time. I use a large gallon sized zip lock bag to marinate the chicken and have also used chicken breasts cut into large chunks and served this at a party over noodles or mashed potatoes.

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