Chicken Marbella is a timeless recipe for a special-occasion. This was popular party fare from my mother's time in the '80s. But even today, I love to cook it for its ease, simplicity of preparation, accessible ingredients and superb flavors. One has to marinate the chicken overnight in red wine vinegar, garlic, capers, prunes, bay leaves, and seasonings, and then bake it the next day. This was adapted from Ina Garten's recipe featured on The Kitchn. Serves 4.
Servings: 4 people
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1 1/2 cups pitted prunes
- 1 cup pitted green olives
- 1/3 cup capers
- 5 pieces bay leaves
- 1 whole head of garlic peeled, minced; about 6 to 8 cloves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 whole (about 3 to 4 lbs.) chicken cut-up, bone-in, back removed about 8 pieces
- 1/2 cup brown sugar
- 3/4 cup dry white wine like Pinot Grigio
To marinate chicken:
Marinate the chicken pieces with the following: Extra virgin olive oil, red wine vinegar, prunes, olives, capers, bay leaves, garlic, salt and black pepper. Combine ingredients well. Place the chicken and marinade in a non-reactive container and cover it. Keep refrigerated overnight.*Note: You can also use a large gallon-sized resealable plastic bag to keep the marinated chicken overnight.
Remove and discard the bay leaves.Serve warm, straight from the oven with the pan juices, in the roasting pan. Serve steamed rice on the side.
Serving: 1g | Calories: 394kcal | Carbohydrates: 30g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 998mg | Potassium: 80mg | Fiber: 1g | Sugar: 27g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg