Chicken Marbella

Chicken marbella calls for an unusal mix of ingredients - like plums, capers, olives, and brown sugar - but it's always a hit, even with kids!



Southern Living FEBRUARY 2004

  • Yield: Makes 8 to 10 servings
  • Cook time: 1 Hour
  • Prep time: 10 Minutes
  • Other: 8 Hours


  • 1 (12-ounce) package pitted, bite-size dried plums
  • 1 (3.5-ounce) jar capers
  • 1 (0.5-ounce) bottle dried oregano
  • 6 bay leaves
  • 1 garlic bulb, minced (about 1 tablespoon)
  • 1 cup pimento-stuffed olives
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon coarse sea salt
  • 2 teaspoons pepper
  • 8 pounds mixed chicken pieces
  • 1 cup brown sugar
  • 1 cup dry white wine
  • 1/4 cup fresh parsley, chopped


Combine first 10 ingredients in a large zip-top freezer bag or a large bowl. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours (overnight is best), turning chicken occasionally.

Arrange chicken in a single layer in one or two 13- x 9-inch baking pan(s). Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine around pieces.

Bake at 350° for 50 minutes to 1 hour, basting frequently.

Remove chicken, dried plums, olives, and capers to serving platter. Drizzle with 3/4 cup pan juices; sprinkle parsley evenly over top. Serve with remaining pan juices.


Choose a mixture of everyone's favorite cuts of chicken--such as one package each of bone-in breasts, legs, thighs, and wings--or purchase pick-of-the-chick packages or chicken quarters to equal 8 pounds.


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Chicken Marbella Recipe