Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Marbella Recipe
    Lost? Site Map

    Chicken Marbella

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    William (Uncle Bill) Anatooskin's Note:

    An exceptionally tasty chicken recipe. This was sent to me by my friend Mickie who loves to cook. This must be refrigerated and marinated overnight to achieve the flavor and moistness.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Wash chicken in cold water, pat dry and cut into quarters.
    2. 2
      In a large bowl, combine garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, bay leaves and mix well. Add chicken quarters and coat well with marinade. Cover with plastic wrap and refrigerate overnight to marinate.
    3. 3
      NEXT DAY: Preheat oven to 350 degrees F. Arrange chicken in a single layer in a 9" x 13" oven proof casserole dish or a shallow baking pan.
    4. 4
      Spoon marinade evenly over chicken. Sprinkle chicken with brown sugar. Pour white wine into the dish, (NOT OVER THE CHICKEN).
    5. 5
      Bake in preheated 350F oven for 50 to 60 minutes, basting frequently with pan juices. Note: Chicken is done when thigh pieces are pricked with a fork at their thickest and no pink is showing.
    6. 6
      With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten chicken with a few spoonfuls of pan juices. Sprinkle generously with finely chopped fresh parsley. Pour remainder of pan juices into a sauceboat and serve along with the chicken for those who desire more liquid.
    7. 7
      NOTES: The overnight marination is essential to the moistness of the finished product. The chicken improves over a couple days of refrigeration. It also travels well and makes excellent picnic fare. Also, you may make this recipe with small drumsticks. It makes delicious hor d'oeuvres. This recipe doubles very easily if serving large groups. Bake in a large roasting pan.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on June 10, 2002


      This is my favorite chicken recipe - I found at least 15 years ago in the original Silver Palate cookbook (the white covered one). I've made this many, many, many times. I always use boneless, skinless breasts. The recipe makes a lot & I make it with everything but the brown sugar and freeze it uncooked. It's THE dish I make for others - when they have a baby, break a leg, have company, have a death in the family. EVERYONE loves it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2010


      Update 7/4/2010 - Made exactly as written except for substituting mango for prunes (all I had on hand). My personal preference is to cut back on capers next time, but my husband said he liked it (and he hates trying anything new). I marinated for 19 hours and it went together easily. 4/13/10 The recipe comes from Silver Palette Cookbook. Another site stated marinating chicken for 5 hours was sufficient. I haven't made yet, I'll update review once made. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2008


      This was very tasty. I used leg-thigh quarters, so cooked an extra 15 min. Definitely will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Chicken Marbella

    Serving Size: 1 (344 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 818.0
    Calories from Fat 415
    Total Fat 46.1 g
    Saturated Fat 11.8 g
    Cholesterol 249.7 mg
    Sodium 705.2 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 0.8 g
    Sugars 13.6 g
    Protein 78.0 g

    The following items or measurements are not included:

    pitted prunes

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes