Free Shipping on 3 TasteBooks or more

Chicken Marbella for a Crowd


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

servings: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


  • 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.



You must be logged in as a member
to rate recipes. Log In or Join.


add your review

You must be logged in as a member to review recipes. Log In or Join.

more food from around the web

Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.