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Chicken Marbella

Chicken Marbella is a classic, robust dish featuring chicken marinated in a savory-sweet blend of brown sugar, white wine, red wine vinegar, olive oil, garlic, prunes, olives, capers, and oregano. Baked until tender, it delivers a complex flavor profile with Mediterranean influences. It's an excellent choice for entertaining, as it can be prepared largely in advance and serves a crowd generously.
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Total Time 1 hour
Servings: 10 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 12675.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 c brown sugar
  • 1 c white wine
  • 1/2 c olives
  • 1/4 c dried oregano
  • 1/2 c olive oil
  • 1 head garlic
  • 1 c pitted prunes
  • 1/2 c capers
  • 1/4 c italian parsley
  • 4 chickens
  • 1/2 c red wine vinegar
  • 6 bay leaves

Equipment

  • 1 Large Mixing Bowl For marinating the chicken.
  • 1 Large Roasting Pan To accommodate all chicken pieces in a single layer.
  • 1 Chef's Knife For preparing chicken and aromatics.
  • 1 Cutting Board
  • 1 Measuring Cups and Spoons

Method
 

  1. Prepare the chicken: Cut whole chickens into serving pieces or use pre-cut parts, trimming any excess fat.
  2. Mince the garlic and roughly chop the fresh Italian parsley (set aside half for garnish).
  3. In a large mixing bowl, combine the brown sugar, white wine, red wine vinegar, olive oil, minced garlic, dried oregano, pitted prunes, olives, capers, and bay leaves.
  4. Add the chicken pieces to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, to allow flavors to meld.
  5. Preheat your oven to 350°F (175°C).
  6. Arrange the marinated chicken pieces in a large roasting pan in a single layer, pouring all the marinade over them.
  7. Bake for approximately 50-60 minutes, or until the chicken is cooked through, tender, and the skin is golden. Baste occasionally with the pan juices to keep the chicken moist and flavorful.
  8. Once cooked, remove the roasting pan from the oven.
  9. Garnish generously with the remaining fresh Italian parsley before serving.
  10. Serve hot, with the rich pan juices, alongside a starch like couscous or rice to soak up the delicious sauce.

Notes

For optimal flavor development, ensure the chicken marinates for at least 6-8 hours, preferably overnight. This allows the complex sweet, sour, and briny notes from the prunes, capers, vinegar, and olives to fully penetrate the meat. Before baking, consider briefly searing the chicken pieces in a hot pan to achieve a beautiful golden-brown skin, which adds both texture and a rich, caramelized flavor. When baking, ensure the chicken is in a single layer in the roasting pan for even cooking and browning. The robust sauce benefits from serving with a neutral base like couscous, rice, or crusty bread to absorb all the delicious juices. A final garnish of fresh Italian parsley brightens the dish considerably.