Chicken Marbella

How to make Chicken Marbella.


  • 1 ½ pounds boneless chicken thighs
  • 4 cloves garlic peeled and smashed
  • 1 Tablespoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • ½ cup pitted prunes
  • ½ cup pitted green olives I used Castelvetrano olives
  • 1 tablespoon capers drained
  • 2 bay leaves
  • 1 Tablespoon brown sugar
  • ½ cup dry white wine
  • ¼ cup minced italian parsley


  • Prick the chicken all over with a fork. In a gallon-sized Ziploc bag combine the chicken, garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers and bay leaves.
  • Seal the bag and squish everything around for a a minute or two to mix all the ingredients.
  • Refrigerate overnight.
  • To cook:
  • Adjust an oven rack to the upper third of the oven.
  • Pre heat the oven to 350 degrees
  • Transfer the contents of the ziploc bag into a 10 x 7 casserole dish.
  • Sprinkle the brown sugar on top of the chicken.
  • Pour the white wine around the chicken.
  • Bake the chicken for 35 – 45 minutes or until the chicken is cooked through. (165 degrees on a meat thermometer placed in the thickest part of the thigh).
  • Serve the chicken, spooning the sauce and the prunes and olives over the top and garnish with the parsley.
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