Chicken Marbella Recipe

Chicken Marbella Recipe

Chicken Marbella is the recipe for you if you love briny flavors: chicken is marinated in a vinaigrette of prunes, olives, and capers for the ultimate dinner main.

Chicken Marbella Recipe

Chicken Marbella

Prep Time: 0 hours 20 mins

Total Time: 3 hours 45 mins

Yields: 6 servings


  • 1/3 c. extra-virgin olive oil
  • 1/2 c. red wine vinegar
  • 1 c. large pitted prunes
  • 1 c. large green olives, pitted
  • 1/2 c. capers
  • 8 bay leaves
  • 1 head garlic, cloves separated, crushed, and skins removed
  • 3 tbsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 6 lb. bone-in skin-on chicken pieces
  • 1 c. dry white wine
  • 1/2 c. packed brown sugar
  • 2 tbsp. cold butter, cubed
  • 1/2 small bunch parsley, roughly chopped


In a large bowl, mix together oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper. Add chicken to marinade and cover tightly with plastic wrap. Transfer to the refrigerator and marinate for 2 to 6 hours, tossing mixture every few hours to ensure even marination.

Preheat oven to 350°. Transfer chicken and marinade to a large roasting pan. Pour wine all over and sprinkle brown sugar over chicken.

Bake chicken, basting every 20 minutes with pan juices, until chicken reaches an internal temperature of 150°, 50 to 60 minutes total.

Increase oven to 500° and roast until chicken skin is deeply golden, about 15 minutes.

Remove chicken, olives, and prunes onto a platter and cover loosely with foil. Transfer pan juices to a medium saucepan. Bring the liquid to a simmer over medium heat and let reduce by half, about 6 minutes. Season to taste with salt and pepper and whisk in cold butter and parsley.

Serve chicken with a drizzle of pan juice reduction.

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Chicken Marbella Recipe

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