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    You are in: Home / Recipes / Chicken Marbella Recipe
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    Chicken Marbella

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

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    • on July 04, 2010

      45

      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

      45

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

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    Read All Reviews (8)

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    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
    50%
    Total Fat 46.1 g
    70%
    Saturated Fat 11.8 g
    59%
    Cholesterol 249.7 mg
    83%
    Sodium 705.2 mg
    29%
    Total Carbohydrate 15.9 g
    5%
    Dietary Fiber 0.8 g
    3%
    Sugars 13.6 g
    54%
    Protein 78.0 g
    156%

    The following items or measurements are not included:

    pitted prunes

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