Chicken Marbella

Prunes with capers? Not the most appetizing combination if one stops to think about it. However, when cooked together with chicken they create a delectable sweet and sour, savory flavor. The original recipe calls for the chicken pieces to be marinated all night. We found that marinating for 5 hours worked fine.


chickens, 2 1/2 lbs each, quartered
1/2 head
garlic, peeled and finely puréed
2 tablespoons
dried oregano
To taste
coarse salt and freshly ground pepper
1/4 cup
red wine vinegar
1/4 cup
olive oil
1/2 cup
pitted prunes
1/4 cup
pitted Spanish green olives
1/4 cup
capers with a bit of juice
bay leaves
1/2 cup
brown sugar
1/2 cup
white wine
2 tablespoons
fresh Italian parsley or cilantro, finely chopped


  1. In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
  2. Preheat oven to 350°F.
  3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
  4. Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
  5. With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
  6. Serves 5.

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