This recipe for a braised chicken with olives, capers, and prunes is inspired by Chicken Marbella, the recipe from The Silver Palate Cookbook that went "viral" in the 1980s. It's been updated with far less added sugar (the original recipe calls for a cup of brown sugar) and the welcome addition of citrus.

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Credit: Ryan Liebe

Recipe Summary

30 mins
1 hr 30 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F.

  • Whisk together 1/4 cup oil, vinegar, capers, oregano, honey, and 1/4 teaspoon salt; set aside.

  • Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Working in batches if necessary, add chicken to pan, meaty side down, and cook until well browned, 6 to 7 minutes. Remove chicken; set aside.

  • Add garlic to drippings in pan; cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes.

  • Stir in olives and plums. Nestle chicken into mixture; pour vinegar mixture over chicken. Tuck citrus slices into mixture. Cover and bake at 350°F 40 minutes. Uncover and bake until liquid is thick and glossy, 10 to 15 minutes. Discard bay leaves; sprinkle with remaining 1/4 teaspoon pepper.

Nutrition Facts

339 calories; fat 18g; saturated fat 3g; protein 22g; carbohydrates 19g; fiber 2g; sugars 11g; added sugar 2g; sodium 563mg.