Chicken Marbella

Why You’ll Love This Recipe

• It’s bold yet approachable: the mix of briny olives and capers with sweet prunes and brown sugar creates a flavor profile that surprises and delights.
• Advance-friendly: the chicken marinates ahead of time, making it ideal for entertaining or a relaxed dinner.
• Minimal fuss, maximum impact: after marinating, it’s baked simply and lends itself to a beautiful presentation.
• Versatile: serves well hot or at room temperature, and pairs with many sides (rice, couscous, roasted veggies).
• It tastes even better the next day as the flavours meld.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken pieces (bone-in, skin-on recommended for best flavour)
• Olive oil
• Red wine vinegar
• Garlic (minced or pureed)
• Dried oregano
• Coarse salt & freshly ground black pepper
• Pitted prunes
• Pitted green olives
• Capers (with a bit of their juice)
• Bay leaves
• Brown sugar
• Dry white wine
• Fresh flat-leaf parsley (or cilantro) for garnish

Directions

1. In a large bowl combine the olive oil, red wine vinegar, garlic, dried oregano, salt and pepper, pitted prunes, green olives, capers with their juice, and bay leaves.
2. Add the chicken pieces to the marinade, toss to coat well, cover and refrigerate overnight (or at least several hours) for best flavour.
3. Preheat your oven to about 350 °F (175 °C).
4. Arrange the chicken pieces in a single layer in a shallow baking dish. Spoon the marinade (including the prunes, olives and capers) evenly over the chicken.
5. Sprinkle the brown sugar evenly over the top of the chicken pieces. Pour the white wine around (not over) the chicken so the pieces retain their coating.
6. Bake for about 50-60 minutes (depending on cut size) until the chicken is cooked through and the juices run clear when the thickest part is pierced. Baste occasionally with the pan juices to keep the surface moist and flavorful.
7. Remove from the oven, discard the bay leaves, and transfer the chicken, prunes, olives and capers to a serving platter. Spoon some pan juices over the top and sprinkle with chopped fresh parsley.
8. Serve immediately. This dish also works well at room temperature if you prefer.

Servings and timing

• Serves approximately 6 people (adjust depending on chicken piece size).
• Prep time: ~15-20 minutes for marinade assembly.
• Marinate time: ideally overnight (e.g., 8–12 hours) for best flavor.
• Cook time: ~50-60 minutes in the oven.
• Total time: ~9–12 hours including marinating (active prep ~30 minutes).

Variations

• Use bone-in chicken thighs exclusively for richer, juicier results; or mix thighs and breasts for variety.
• For a quicker version: marinate for 2-4 hours instead of overnight and bake accordingly, though flavour will be slightly less developed.
• Swap prunes for dried apricots or dates for a different fruit sweetness.
• Add other olives (e.g., Castelvetrano) or extra capers for increased briny punch.
• Include additional aromatics: sliced onions, lemon zest, or fresh herbs like rosemary or thyme.
• Serve over different bases: couscous, orzo, rice pilaf, or roasted potatoes.
• Make it in a slow cooker: after marinating, transfer chicken and marinade to a slow cooker, sprinkle sugar, add wine, and cook on LOW ~5-6 hours or on HIGH ~3-4 hours until tender.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To reheat: gently warm in the oven at ~325 °F (160 °C) until heated through, or microwave individual portions adding a splash of the pan juices to keep moist.
• The chicken can be served cold or room temperature as well, which makes it great for picnics or potlucks.
• For freezing: once chilled completely, freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat gently.

FAQs

Can I use boneless, skinless chicken?

Yes—you can use boneless, skinless cuts for convenience, though bone-in, skin-on pieces yield more flavour and stay juicier. Adjust the baking time downward slightly for smaller pieces.

Do I have to marinade overnight?

No—but marinating overnight gives deeper flavor. If pressed for time, marinate for at least 2-4 hours—just know the results won’t be quite as rich.

Can I skip the brown sugar?

You can omit or reduce the brown sugar for less sweetness, but the sugar helps create a nicely caramelised glaze and balances the briny olives and capers.

What kind of prunes should I use?

Use pitted prunes (dried plums) that are soft and plump. You may chop them if you prefer smaller pieces in the dish.

Why are there olives and capers in the recipe?

The olives bring savoury, briny depth; capers add bright, tangy bursts—both complement the sweet prunes and vinegar marinade and create the signature flavour of this dish.

Can it be made ahead?

Yes—this is a great make-ahead dish: you can marinate the chicken the day before, bake it the next day, and even serve it at room temperature. The flavours often improve with time.

What should I serve with this dish?

It pairs well with couscous, rice pilaf, roasted potatoes, steamed vegetables, or a crisp green salad. Crusty bread is also excellent for soaking up the luscious pan juices.

Is this dish gluten free?

Yes—this recipe is naturally gluten free, assuming all your ingredients (such as capers, olives, vinegar) have no additives containing gluten.

How do I know the chicken is done?

Cook until the internal temperature reaches 165 °F (74 °C) and juices run clear when the thickest part is pierced. Bones should not have pink near them.

Conclusion

Chicken Marbella is a timeless dish that delivers elegant, layered flavour with minimal fuss. With its marinade of garlic, oregano, vinegar, prunes, olives and capers, and its one-pan finish, it’s perfect for both weeknight dinners and dinner parties. Marinate ahead, bake, and serve—then sit back and enjoy the praise.

Chicken Marbella

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A Mediterranean-inspired baked chicken dish marinated with garlic, oregano, vinegar, prunes, olives, and capers, resulting in tender, flavorful chicken with a sweet and savory sauce that’s perfect for entertaining or weeknight dining.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 9 hours 20 minutes (including marinating)
• Yield: 6 servings
• Category: Main Dish
• Method: Baked
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

• 3–4 lbs chicken pieces (bone-in, skin-on recommended)
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 6 cloves garlic, minced or pureed
• 2 tbsp dried oregano
• 2 tsp coarse salt
• 1 tsp freshly ground black pepper
• 1 cup pitted prunes
• 1/2 cup pitted green olives
• 1/4 cup capers with a bit of juice
• 4 bay leaves
• 1/4 cup brown sugar
• 1/2 cup dry white wine
• 2 tbsp chopped fresh parsley (for garnish)

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Instructions

1. In a large bowl, combine olive oil, red wine vinegar, garlic, oregano, salt, pepper, prunes, olives, capers with juice, and bay leaves.
2. Add chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator overnight or at least 2–4 hours.
3. Preheat oven to 350°F (175°C).
4. Arrange chicken in a single layer in a large baking dish. Pour the marinade with all solids over the chicken.
5. Sprinkle brown sugar evenly over the chicken and pour white wine around (not directly over) the pieces.
6. Bake uncovered for 50–60 minutes, basting occasionally with the pan juices, until the chicken is fully cooked and golden brown.
7. Remove bay leaves, transfer chicken, prunes, olives, and capers to a serving platter.
8. Spoon some pan juices over the top and garnish with chopped parsley.
9. Serve hot or at room temperature with rice, couscous, or crusty bread.

Notes

• Marinating overnight deepens flavor, but even 2–4 hours works in a pinch.
• Bone-in chicken thighs yield the juiciest results.
• Substitute prunes with dried apricots or dates for a lighter sweetness.
• Dish can be served warm or at room temperature—ideal for entertaining.
• Leftovers taste even better as the flavors meld over time.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 14g
• Sodium: 880mg
• Fat: 33g
• Saturated Fat: 7g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 125mg