Chicken Marbella

<span itemprop="name">Chicken Marbella</span>


  • 4 1/2 lb bone in skin on chicken thighs
  • 8 garlic cloves, peeled and smashed
  • 1 ½ tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 ¼ c red wine vinegar
  • 20 prunes
  • ¾ c green olives, drained
  • 2 tbsp. drained capers
  • 2 tbsp. caper juice
  • 3 bay leaves


  1. Combine all of the ingredients into a large container, cover and refrigerate overnight.
  2. Preheat the oven to 350F.
  3. Arrange the chicken into a large baking dish in one layer, pour the marinade and bits over the chicken. I tuck some of the prunes and garlic under the chicken so it won’t burn.
  4. Bake the chicken for 50 minutes to an hour or until a thermometer reads 160F.
  5. Serve the chicken with couscous and don’t forget to slurp up lots of the sauce.

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