Chicken Marbella

4 Reviews
ADD YOUR REVIEW
Prep Time
10 Mins
Cook Time
1 Hour
Other Time
8 Hours
Yield
Makes 8 to 10 servings
By Jan Kimbell, Vestavia Hills, Alabama
February 2004
RECIPE BY Southern Living

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!

 

 

Ingredients

  • 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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Chef's Notes

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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Ratings & Reviews

WhitneyWill's Review

dianezawacki
April 24, 2011
Try this recipe! The ingredient mix is weird, but the end result is delicious. I also cut the brown sugar by half, and we thought it was the perfect balance of sweet and tangy.

Carnationspice4's Review

Carnationspice4
November 24, 2009
We prepared this dish for a dinner party and everyone loved it and requested the recipe. It was easy to prepare ahead of time. We used bonelesss skinlesss chicken breasts, Kalamata olives instead of green and cut down on the amount of surgar. We'll make this again.

alphamale's Review

alphamale
September 28, 2009
This is a well known and well loved recipe by Sheila Lukins, published in the Silver Palate Cookbook and it predates 2004. Proper credit should be given. Shame on Southern Living for such a glaring omission.

dianezawacki's Review

WhitneyWill
March 12, 2009
Excellent! Excellent! This recipe gets high praises EVERY time I make it. Every age range loves it! It is delicious. The only change I make is to cut the brown sugar down by half. A whole cup tastes a bit too sweet. This recipe is also delicious when cut in half. I am so glad a found it!