Chicken Marbella


1 whole chicken, 5 lbs., cut into 8-10 pieces

½ head of garlic, peeled and finely pureed

2 tbsp. dried oregano, coarse salt and freshly ground black pepper

¼ cup red-wine vinegar

¼ cup olive oil

½ pitted prunes

¼ cup pitted Spanish green olives

¼ cup capers with a bit of juice

3 bay leaves

2 tbsp. Italian parsley or fresh coriander, finely chopped


  • Combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and bay leaves in a large bowl. Cover bowl and marinate in refrigerator overnight.

  • Preheat oven to 350 degrees.

  • Place chicken in large, shallow baking pan, and spoon marinade over it evenly.

  • Pour white wine over chicken and sprinkle with brown sugar.

  • Bake for 50-60 min., basting frequently with pan juices

  • Transfer chicken, prunes, olives and capers to serving platter with a slotted spoon. Moisten with pan juices, and sprinkle with parsley.

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