Coarse Salt and freshly ground Black Pepper to taste
1/2 cup Red Wine Vinegar
1/2 cup Olive Oil
1 cup pitted Prunes
1/2 cup pitted Spanish Green Olives
1/2 cup Capers with a bit of juice
6 Bay Leaves
1 cup Brown Sugar
1 cup White Wine
1/4 cup Italian Parsley or fresh Coriander (Cilantro), finely chopped
Instructions
Preheat oven to 350°
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to
taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let
marinate, refrigerated, overnight.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon
marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine
around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when
thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pin
With a slotted spoon transfer chicken, ps and capers to a serving platter. Moisten with a
few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass
remaining pan juices in a sauceboat.
To serve Chicken Marbella cold, cool to room temperature in cooking juices before
transferring to a serving platter. If chicken has been covered and refrigerated, allow it to
return to room temperature before serving. Spoon some of the reserved juices over
chicken.
Originally Submitted
1/17/2016
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