Traditional Chicken Marbella

Serving Size: 10

This Traditional Chicken Marbella from Once Upon a Chef. is a well-loved dish featuring Mediterranean flavors with ingredients like olives, capers, dates, and white wine, creating a delicious balance of sweet and savory in every bite. Perfect for gatherings or a hearty meal!

For 10 servings you'll need two 9 x 13-inch baking dishes.

You can modify the dish, substitute all white or dark meat depending on what your family likes. You can even ask for an appetizer version made entirely with small drumsticks and wings. Write in the modification section your preferences.

Recipe by: Jenn Segal - Once upon a chef

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55

Recipe Serving Size10

Cooking Tools Required

9x13 inch glass baking dish, 9x9 baking dish, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

Ingredients

10 piece chicken leg bone-in skin-on Or any other chicken parts you like
8 clove garlic minced
2 tablespoon dry oregano
2¼ teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup red wine vinegar
¼ cup extra virgin olive oil
½ cup pitted prunes
¼ cup Manzanilla green olives
¼ cup capers with a bit of juice
3 each bay leaf
½ cup light brown sugar
½ cup white wine
2 tablespoon Italian parsley chopped

Instructions

In a large bowl combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, for an hours and up to overnight.
Preheat the oven to 350°F and set two oven racks in the centermost positions.
Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
To make the chicken crispy with brown skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn't burn.
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter (discard the bay leaves). Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat.
Serve the chicken hot or room temperature.

Reheating Instructions

Heat in the oven at 350 degrees until heated through.

Nutrition