Chicken Marbella

How to Make Chicken Marbella

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1. In a large bowl, combine the chicken, prunes, olives, capers and their brine, garlic, oregano, salt, pepper, vinegar, olive oil and bay leaves. Turn everything until it is well coated.

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2. Cover and refrigerate overnight.

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3. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Arrange the chicken in a single layer, skin side up, in one or two large, shallow roasting tins. Spoon the prunes, olives, capers and marinade evenly over the top.

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4. Sprinkle the brown sugar over the chicken and pour the white wine around it.

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5. Bake for 50 minutes, basting 2 or 3 times with the pan juices, until the chicken is deep golden and the juices run clear when the thickest part is pierced.

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6. Transfer the chicken, prunes, olives and capers to a warm platter. Spoon over a few tablespoons of the pan juices, sprinkle with the parsley and serve the remaining juices in a jug.

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Tips for Making Chicken Marbella

• Do not skip the overnight marinade. It seasons the chicken through to the bone and keeps it moist, and the flavour is much flatter after a short soak.
• Arrange the chicken in a single layer. If the pieces are piled up, the skin steams instead of turning golden and lacquered.
• Baste the chicken as it cooks. The sugar in the pan juices caramelises onto the skin and gives it its glossy finish.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Chicken Marbella

• Steamed rice or couscous
• Green salad
• Roasted green beans

Storing & Reheating Chicken Marbella

Keeps in the fridge for up to 4 days, and is very good cold. Reheat covered in a 160°C / 325°F (140°C fan) oven for 20 minutes. Freezes for up to 2 months.

Chicken Marbella FAQ: Common Questions

Chicken Marbella Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.