Description
A simple recipe for Chicken Marbella featuring chicken pieces baked with olives, capers, and dried fruit.
Ingredients
Scale
- 2.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup packed brown sugar
- 1/4 cup pitted green olives
- 1/4 cup pitted Kalamata olives
- 2 tablespoons capers, drained
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dried apricots, halved
- 1/4 cup pitted prunes, halved
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, combine the red wine vinegar, olive oil, brown sugar, olives, capers, oregano, salt, pepper, apricots, prunes, and garlic. Mix well.
- Add the chicken pieces to the marinade. Turn to coat completely. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 375 degrees F (190 degrees C).
- Arrange the marinated chicken pieces in a single layer in a large baking dish. Pour any remaining marinade over the chicken.
- Pour the white wine or broth around the chicken pieces in the dish.
- Bake for 40 to 50 minutes, or until the chicken is cooked through and the juices run clear. Baste the chicken with the pan juices halfway through cooking.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- You can substitute chicken breasts for bone-in pieces, but adjust the cooking time to prevent drying out.
- Serve this dish over rice or with crusty bread to soak up the pan juices.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece chicken with sauce
- Calories: 550
- Sugar: 25
- Sodium: 650
- Fat: 30
- Saturated Fat: 7
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 40
- Cholesterol: 140
Keywords: chicken, easy, baked chicken, olives, prunes, apricots, sweet and sour chicken