The combination of flavors in this easy Chicken Marbella recipe are out of this world! Chicken is marinated in a mix of capers, olive oil, garlic and a host of herbs - a delicious dish which balances sweet and savory - so good!
Combine the garlic, red wine vinegar, and olive oil in a blender and blend until the garlic is pureed.
8 cloves garlic, ¼ cup red wine vinegar, ¼ cup olive oil
Pour the garlic into a bowl. Add the oregano, salt, pepper, capers, caper brine, and bay leaves. Stir well.
2 tablespoons dried oregano, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ cup capers, 1 tablespoon caper brine, 3 bay leaves
Place the chicken pieces in a large bowl or a large Ziplock bag and pour the marinade over the chicken. Toss to coat.
4 bone-in, skin-on chicken thighs, 4 bone-in, skin-on chicken legs
Place the chicken in the refrigerator for 2-4 hours to marinate.
Preheat oven to 350°F.
Place the chicken in a large pan and pour the marinade over the chicken.
Spread the brown sugar over each piece of chicken. Pour the white wine around the pan, making sure not to pour over the brown sugar.
½ cup light brown sugar, ½ cup white wine
Place the pan in the oven and bake for 50-60 minutes. Baste the chicken with the broth from time to time, making sure not to wash the brown sugar off the chicken. When fully cooked, the juices should run clear and the meat should register 165°F.
Remove the pan from the oven and place the prunes and green olives around the pan. Top with parsley.
½ cup pitted prunes, ¼ cup Spanish green olives, 1 tablespoon freshly chopped Italian parsley
Give the chicken time to marinate for the best flavor.
Make sure not to “wash” off the brown sugar when you pour the wine and sauce over the chicken.
This dish is famous and once you eat it you’ll know why! The sauce is rich and flavorful with notes of garlic and wine, the salty capers, acidic green olives and sweet prunes add so much, you will need a bite that includes a little of everything to get the complete picture.
Storage: Store chicken Marbella in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.