Chicken Marbella

Recipe by Alan Leonetti

My cousin Dorothy Barzin sent me this recipe from her sister-in-law. It was originally for 8 servings, which I cut in half for 4 servings. NOTE - THE PREP TIME POSTED HERE DOES NOT INCLUDE MARINATING TIME.

Top Review by Buster's friend

What a fabulous version of this classic! Absolutely marvelous - made exactly as posted with the exception Demerara sugar for the brown. Used a very dry Pinot Grigio - perhaps a bit more than called for (nod to Julia Child). Served with a late summer vegetable tian of eggplant, zucchini, roasted red pepper, spinach with a bit of feta & fresh mozzarella. No a bit left over! Will be keeping this pairing as the flavors complement each other so well. Thank you Alan for another lovely keeper recipe!

Ingredients Nutrition


  1. Combine all above and turn chicken in marinade.
  2. Leave in refrigerator overnight.
  3. Turn once in the morning.
  4. Arrange chicken in baking pan and spoon some marinade over top.
  5. (You can leave all of the marinade on the chicken).
  6. Sprinkle with 1/2 cup brown sugar and 1/2 cup white wine over chicken.
  7. Bake at 350 degrees for 50 minutes to 1 hour.
  8. Sprinkle with parsley and serve.

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