Chicken Marbella… a delicious chicken dish with capers, green olives and prunes! I know it sounds like an interesting combination however this dish wins with everyone! My mother-in-law has made it for years and I have been making it myself for a few years now and it pleases everyone. Plus, the recipe is big enough for a crowd.
Bonus? The kids love it too, it is actually one of my son’s favorite meals! I love when I find meals that the whole family eats! Tonight I served the chicken with rice pilaf and broccoli.
This recipe originally came from “The Silver Palate Cookbook” by Sheila Lukins and Julie Rosso. I have made a few slight changes but nothing dramatic… we can never have too many olives and prunes in ours so feel free to adjust those amounts.
How to make Chicken Marbella
The dish is so simple! All you are going to do is combine all the ingredients except for the brown sugar and wine and let them marinate for 4 hours to overnight (the longer the better).
Once you’re ready to make your chicken you will move it over to a large baking dish and pour brown sugar and wine on top. Bake at 350 degrees for 45-60 minutes or until internal temperature reaches 165 degrees.
Finally, remove bay leaves. Serve and enjoy!
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
Did you love Chicken Marbella? Here are some more recipes for you to try: Chicken Bone Broth, Crock Pot Hawaiian Chicken, Crock Pot Chicken Enchiladas, Almond Crusted Chicken, BBQ Chicken Salad, BBQ Chicken Pizza, Homemade Chicken Tenders, Citrus Chicken Pasta, Chicken Pot Pie, Lemon Chicken Orzo, Chicken Noodle Soup, Crock Pot Orange Chicken, and Lemon Grilled Chicken. Or look into our meal category for more ideas!
- 5 lbs boneless, skinless chicken breast (Original recipe called for 2 chickens, quartered. Any part of the chicken will work.)
- 1 head of garlic, minced
- 1/4 cup dried oregano
- Salt and Pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 1/2 cups pitted prunes
- 1 1/2 cups green olives
- 1/2 cup capers with juice
- 6 bay leaves
- 1/2 cup brown sugar
- 1 cup white wine
- Combine all ingredients except brown sugar, wine and parsley.
- Marinate for 4 hours to overnight.
- Put chicken in a large baking dish and pour brown sugar and wine on top.
- Bake at 350 degrees for 45-60 minutes or until internal temperature reaches 165 degrees.
- Remove from oven and remove bay leaves.
- Serve and enjoy!
Recipe can be halved or quartered to make a lesser amount. Chicken should be marinated for at least 4 hours.
Recipe adapted from "The Silver Palate Cookbook" by Sheila Lukins and Julie Rosso
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 662Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 193mgSodium: 910mgCarbohydrates: 33gFiber: 4gSugar: 22gProtein: 72g
This post was originally published on November 15, 2018 and updated on April 17, 2020.