Chicken Marbella
Total Time
1 Hour 10 Minutes, plus 12 hours to marinate the chicken
Prep Time
20 Minutes
Cook Time
50 Minutes
Rating
4.9 out of 5 stars
(108)
Ingredients
6 servings
- 2 cut-up chickens, 2½ pounds each, quartered, bone-in, skin-on
- 8 cloves garlic, minced
- 2 tablespoons dried oregano
- 2¼ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ cup pitted prunes
- ¼ cup Spanish green olives
- ¼ cup capers, with a bit of juice
- 3 bay leaves
- ½ cup light brown sugar
- ½ cup white wine
- 2 tablespoons freshly chopped Italian parsley
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Preparation
Step 1
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. Cover and let marinate, refrigerated, overnight.
Step 2
Preheat the oven to 350°F and set two oven racks in the centermost positions.
Step 3
Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
Step 4
Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
Step 5
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 the parsley. Pass the remaining sauce in a gravy boat. Alternatively, if you prefer a crisper, browner skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp. Then proceed to serve as above.
Step 6
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Chef's notes
You can substitute all white or dark meat depending on what your family likes.
Appetizer versions can be made entirely with small drumsticks and wings.
