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Chicken Marbella

A rich and savory chicken dish featuring tangy olives and sweet prunes, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken (about 3 ½ lbs), cut into 8 pieces
  • 2 cups pitted green olives, chopped Preferably Castelvetrano for their buttery flavor.
  • 1 cup pitted prunes, chopped
  • ¼ cup capers, drained
  • ½ cup red wine vinegar
  • 1 cup dry white wine Sauvignon Blanc or similar.
  • ½ cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons brown sugar
  • ¼ cup fresh Italian parsley, chopped For garnish.

Method
 

Preparation
  1. In a large bowl or resealable bag, combine the olives, prunes, capers, red wine vinegar, dry white wine, olive oil, garlic, oregano, and cumin.
  2. Add the chicken pieces ensuring they’re well-coated. Marinate in the fridge for at least 1 hour, but aim for overnight for the best flavor infusion.
Cooking
  1. Preheat your oven to 375°F (190°C). Line a large baking dish or roasting pan with parchment paper or lightly grease it.
  2. Place the marinated chicken pieces in the dish in a single layer, pour the marinade over the top, and sprinkle with 2 tablespoons of brown sugar.
  3. Roast in the oven for 45–55 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden.
  4. For an extra crispy skin, switch to broil for the last 3-5 minutes of cooking.
Serving
  1. Remove the pan from the oven, sprinkle with fresh parsley, and serve hot, spooning the rich sauce generously over each piece of chicken.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For meal prep, you can marinate the chicken up to 2 days in advance. Freeze the marinated chicken for up to 3 months.