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Chicken Marbella for a Crowd


I’ve also done this with pork chops. *Note, this recipe needs to be marinated overnight!*

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Makes 10 or more portions

Save this recipe 2
Save this recipe 2
Makes 10 or more portions


  • 4 chickens, (2 1/2 lbs each), quartered (Or just use breasts and/or thighs)
  • 1 head of garlic, peeled and finely chopped
  • 1/4 Cup dried oregano
  • coarse salt and pepper to taste
  • 1/2 Cup red wine vinegar
  • 1/2 Cup olive oil
  • 1 cup pitted prunes, and/or apricots
  • 1/2 cup pitted Spanish green olives
  • 1/2 Cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 Cup white wine
  • 1/4 Cup finely chopped Italian parsley
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  • 1

    In a large bowl, combine chicken pieces,garlic, oregano, pepper, salt to taste, vinegar, olive oil, prunes and/or apricots, capers and juice,

  • 2

    and bay leaves. Cover and let marinate,

  • 3

    refrigerated, over night.

  • 4

    Preheat oven to 350F

  • 5

    Arrange chicken in single layer in one or 2 large shallow baking dishes and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

  • 6

    Bake for 50 minutes to 1 hour basting

  • 7


  • 8

    TO serve, use a slotted spoon and transfer chicken, fruit, olives, and capers to serving platter. Moisten with few spoonfuls of pan juices and sprinkle with parsley. Pass remaining juices.

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