When I first made this sumptuous chicken dish, it was just for my husband and myself. What was I thinking? I like to spoil him every so often, but I mean come on, this was a lot of work for just the two of us? So I set out to make Chicken Marbella again as the main course for an evening with friends. I can’t tell you how much they all enjoyed it, it was definitely a crowd pleaser.
The chicken is marinated in a combination of garlic, oregano, red wine vinegar, prunes, olives, capers, bay leaves, white wine, parsley etc. It’s a fusion of flavors that bursts in your mouth.
I marinated all the ingredients overnight which rendered a moist and tender crispy skin. The marinade produced a wonderful sweet and savory sauce with Mediterranean inspired flavors. Then to top it all, it marinates in a cup of white wine overnight? What’s not to love? The color of the green olives and the dark prunes, and capers also make for a very attractive presentation.
- 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
- cloves from a head of garlic, peeled and finely pureéd
- 2 tablespoon dried oregano
- coarse salt and freshly ground pepper to taste
- 1/4 cup red wine vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup pitted prunes
- 8 large Spanish green olives, cut in half
- 1/4 cup capers with a bit of juice
- 3 bay leaves
- 1/2 cup brown sugar
- 1 cup white wine
- 2 tablespoons fresh Italian parsley, finely chopped
- Marinate the chicken. In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, white wine and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
- Place chicken in baking pan, top with marinade and brown sugar. Preheat oven to 350°. Arrange chicken in a single layer in the pan.
- Bake until done. Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest point, run clear.
- Serve with pan juices. With a slotted spoon, move the chicken, prunes, olives and capers to a serving platter. Pour some of the pan juices over the chicken and sprinkle generously with parsley. Serve remaining juices in a gravy boat.