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Chicken Marbella is a classic chicken recipe that’s easy to make by marinating chicken pieces overnight with sweet prunes, olives, garlic, and red wine vinegar. Baste the chicken with the pan juices as it bakes for amazing flavor. It’s a perfect party dish, and keeps and reheats well.
?This dish is delicious and will definitely be on heavy rotation,? Cookdap community member Moraa Andima says of this Chicken Marbella recipe. ?It looks and smells amazing and will impress your guests. The best part is that it looks like you spent all day cooking, but is really easy to make (don’t even have to chop anything).?
Chicken Marbella Tips
- Reviewers say they love serving this Chicken Marbella over white rice, which absorbs all those delicious juices. It would also pair well with homemade crusty bread.
- Store your Chicken Marbella leftovers in an airtight container in the refrigerator for up to four days.
- Choose a dry white wine, such as sauvignon blanc or pinot grigio. Remember: If you wouldn?t enjoy sipping the wine from a glass, it probably won?t taste very good in your recipe.
Ingredients
- 1/3 cup pitted prunes, halved
- 8 small green olives
- 2 tablespoons capers, with liquid
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon dried oregano
- 2 bay leaves
- salt and pepper to taste
- 1 (3 pound) whole chicken, skin removed and cut into pieces
- ¼ cup packed brown sugar
- ¼ cup dry white wine
- 1 tablespoon chopped fresh parsley, for garnish
Directions
Step 1
Combine prunes, olives, capers, olive oil, vinegar, garlic, oregano, bay leaves, salt, and pepper in a medium bowl; mix well. Spread mixture in the bottom of a 10×15-inch baking dish. Add chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Sprinkle brown sugar on top of marinated chicken and pour white wine all around chicken.
Step 3
Bake in the preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
Editor’s Note:
Please note the difference in chicken weight and title change when using the magazine version of this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 654 | |
| % Daily Value * | |
| Total Fat36g | 46% |
| Saturated Fat9g | 47% |
| Cholesterol200mg | 67% |
| Sodium351mg | 15% |
| Total Carbohydrate15g | 6% |
| Dietary Fiber1g | 5% |
| Total Sugars11g | |
| Protein62g | |
| Vitamin C2mg | 8% |
| Calcium67mg | 5% |
| Iron4mg | 20% |
| Potassium616mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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