How To Make Chicken Marbella
Chicken marbella is a classic dish that marinates chicken in capers, olives, oil, and vinegar before baking it in wine and sugar until tender.
Serves:
Ingredients
- 2cut-up chickens,(2½ lbs each) quartered, bone-in, skin-on
- ½headgarlic,(8 cloves), peeled and finely puréed, minched
- 2tbspdried oregano
- 2¼tspkosher salt
- 1tspfreshly ground black pepper
- ¼cupred wine vinegar
- ¼cupolive oil
- ½cuppitted prunes
- ¼cupspanish green olives
- ¼cupcapers,with a bit of juice
- 3bay leaves
- ½cuplight brown sugar
- ½cupWhite Wine
- 2tbspItalian parsley,freshly chopped
Instructions
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In a large bowl combine garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade.
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Cover and let marinate, refrigerated, overnight.
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Preheat the oven to 350 degrees F.
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Arrange the chicken in a single layer in two 9 x 13-inch baking dishes and spoon marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
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Bake for 50 minutes to 1 hour, basting occasionally with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
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With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley.
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Serve remaining sauce in a gravy boat. Serve hot or room temperature.
Nutrition
- Calories: 1272.62kcal
- Fat: 84.30g
- Saturated Fat: 22.36g
- Trans Fat: 0.47g
- Monounsaturated Fat: 38.60g
- Polyunsaturated Fat: 16.80g
- Carbohydrates: 30.33g
- Fiber: 1.29g
- Sugar: 14.47g
- Protein: 90.58g
- Cholesterol: 360.00mg
- Sodium: 1338.06mg
- Calcium: 118.96mg
- Potassium: 1144.64mg
- Iron: 6.04mg
- Vitamin A: 218.75µg
- Vitamin C: 11.81mg
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