Filed Under: main-dish, marinate, spanishportuguese, Under 20 Mins, vegetable

Chicken Marbella

A delicious fragrant meal that is perfect for a dinner party or a casual dinner at home.

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April 8th, 2012

A favourite recipe from a favourite cookbook, The Silver Palate Cookbook by Julee Rosso and Sheila Lukins (Workman Publishing Co., 1982).

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Servings
8
Prep Time
20 minutes
Cook Time
13 minutes
Ingredients
  • 2 chickens (3 to 4 pounds each), cut into 8 pieces
  • 10 cloves whole garlic
  • 1/4 Cups dried oregano
  • 1/2 Cups red-wine vinegar
  • 1/2 Cups olive oil
  • 1 Cup pitted prunes
  • 1/2 Cups pitted Spanish olives
  • 1/2 Cups capers
  • 6 bay leaves
  • 11 Cup brown sugar
  • 1 Cup white wine
  • 1/4 Cups fresh Italian parsley
    • Directions
  • 1.

    In a large bowl, combine chicken with all ingredients except brown sugar, white wine and parsley. Cover and let marinate overnight.

  • 2.

    Preheat oven to 350 F. Arrange chicken in a single layer in one or two large, shallow oven-safe baking dishes and evenly spoon marinade over top. Sprinkle with brown sugar and pour white wine around it.

  • 3.

    Bake for 50-60 minutes, basting frequently with pan juices until chicken is done. With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and garnish with parsley. Great with mashed potatoes, rice or vegetables.

    • Nutrients Per Serving
    Nutrients per serving: 578 calories, 32 g fat, 35 g protein, 38 g carbohydrates, 3 g fibre. Excellent source of vitamins B6 and B12, niacin, pantothenic acid, iron, phosphorus, zinc and magnesium.
    Chicken Marbella
    Photography by James Tse
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