Chicken Marbella offers a unique flavor profile that stands out from traditional baked chicken recipes. The combination of sweet prunes, briny olives, and sharp capers creates a delicious harmony with the savory chicken and aromatic marinade. It’s make-ahead friendly, making it ideal for entertaining, and it only gets better as the flavors meld over time. Best of all, it’s elegant enough for a holiday table but easy enough for a weeknight meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
Garlic cloves (minced)
Dried oregano
Kosher salt
Black pepper
Red wine vinegar
Olive oil
Pitted prunes
Spanish green olives
Capers with a bit of their juice
Bay leaves
Brown sugar
Dry white wine
Fresh parsley (for garnish, optional)
Directions
In a large bowl or zip-top bag, combine garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with juice, and bay leaves. Add the chicken and toss to coat well.
Cover and marinate in the refrigerator for at least 8 hours or overnight for best flavor.
Preheat oven to 375°F (190°C). Arrange the chicken in a single layer in a large baking dish or roasting pan.
Spoon the marinade ingredients evenly over the chicken. Sprinkle the brown sugar over the top, then pour the white wine around (not over) the chicken.
Bake uncovered for 50–60 minutes, basting occasionally with pan juices, until the chicken is golden brown and cooked through.
Transfer chicken to a serving platter and spoon the pan juices over the top. Garnish with fresh parsley if desired.
Servings and timing
This recipe serves 6–8 people. Prep time: 15 minutes (plus marinating time) Cook time: 50–60 minutes Total time: about 9 hours including marination (or 1 hour active time)
Variations
Boneless Option: Use boneless, skinless thighs or breasts for a leaner version with a shorter baking time.
Add Potatoes: Include baby potatoes in the baking dish to soak up the juices and make it a one-pan meal.
Fruit Swap: Replace prunes with dried apricots or figs for a different sweet note.
Low-Sugar Version: Reduce the amount of brown sugar if you prefer a less sweet sauce.
Herb Twist: Add rosemary or thyme to the marinade for extra aromatic depth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven until warmed through, or microwave individual portions. To freeze, store cooled chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat as usual.
FAQs
What does Chicken Marbella taste like?
It’s a blend of sweet, savory, and tangy flavors with juicy chicken, sweet prunes, and briny olives and capers in a rich wine-based sauce.
Can I make Chicken Marbella ahead of time?
Yes, it’s ideal for prepping in advance. Marinate the chicken the night before and bake it just before serving.
Is this dish good for entertaining?
Absolutely. It’s visually stunning, full of flavor, and can be doubled or tripled for larger groups.
Can I use boneless chicken for this recipe?
Yes, but reduce the cooking time to about 30–40 minutes to avoid drying out the meat.
What can I serve with Chicken Marbella?
It pairs well with rice, couscous, roasted vegetables, or crusty bread to soak up the delicious sauce.
Can I make it without wine?
You can substitute the white wine with chicken broth or apple juice for a non-alcoholic version.
Why are prunes used in this recipe?
Prunes add a natural sweetness and depth that balances the acidity and saltiness of the other ingredients.
Do I need to baste the chicken while it cooks?
Basting isn’t required but helps keep the chicken moist and enhances the flavor of the skin.
Is Chicken Marbella gluten-free?
Yes, it’s naturally gluten-free as long as all individual ingredients (like vinegar and capers) are verified gluten-free.
Can I use other dried fruits besides prunes?
Yes, dried apricots, dates, or even raisins can be used for a different flavor twist.
Conclusion
Chicken Marbella is a beautifully balanced dish that’s both sophisticated and incredibly easy to prepare. Its bold medley of flavors—from sweet prunes to tangy capers and savory chicken—creates a memorable meal that feels both classic and fresh. Whether you’re serving it for a holiday gathering or a casual dinner, this recipe is sure to impress with minimal effort and maximum taste.
Chicken Marbella is a savory-sweet baked chicken dish with prunes, olives, capers, and garlic, marinated in a tangy herb dressing and baked with white wine and brown sugar. A classic from the Silver Palate Cookbook, it’s perfect for entertaining or an elegant weeknight dinner.
Ingredients
3–4 lbs bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
4 cloves garlic, minced
2 tbsp dried oregano
1 tbsp kosher salt
1 tsp black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup Spanish green olives
1/4 cup capers with a bit of their juice
2 bay leaves
1/4 cup brown sugar
1/2 cup dry white wine
2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
In a large bowl or zip-top bag, combine garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers with juice, and bay leaves.
Add the chicken and toss to coat evenly. Cover and marinate in the refrigerator for at least 8 hours or overnight.
Preheat oven to 375°F (190°C).
Arrange the chicken in a single layer in a large baking dish or roasting pan.
Spoon the marinade and its ingredients evenly over the chicken.
Sprinkle brown sugar over the top of the chicken and pour the white wine around (not over) the chicken.
Bake uncovered for 50–60 minutes, basting occasionally with pan juices, until the chicken is golden brown and cooked through.
Transfer the chicken to a serving platter and spoon the pan juices over the top. Garnish with fresh parsley if desired.
Notes
Marinate overnight for the most flavorful results.Substitute prunes with dried apricots or figs for a different flavor.Use boneless chicken thighs for a quicker cooking version.To reduce sweetness, use less brown sugar or omit entirely.This dish gets even better the next day as the flavors continue to meld.
