If you have even been to our families house for Halloween, Bunco night, or just needed a good home cooked meal then you have had our mom’s chicken marbella. There could not be a more better dish than chicken marbella. Italians love their sweet and salty dishes, and this checks all of the boxes. The sweet prunes and brown sugar pair perfectly with the salty olives and capers. Surprisingly, chicken marbella did not come from Italy or even Europe. But in fact, Manhattan’s upper west side in the 1970s. Don’t forget to check out our Ginger Sage Sour, which is a great pairing for this chicken marbella dish.

how to make chicken marbella

method

In a large bowl add bay leaves, capers with juice, spanish olives, prunes, garlic, olive oil, red wine vinegar, salt, and pepper. Mix until all ingredients are thoroughly combined.

In a double gallon size ziplock bag, add pieces of chicken. Pour the mixture into the bag and place in the fridge overnight or for 24 hours.

The next day, preheat the oven to 375 degrees. Pour the marinated chicken with all the toppings into a large baking pan. Add the white wine and sprinkle the brown sugar over each individual piece of chicken.

Bake in the oven for 50 minutes to one hour, basing the chicken with juices every 20 minutes. Remove the bay leaves prior to serving the chicken. Buon Appetito!

notes for chicken marbella

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Chicken marbella is best cooked in a large Cast Iron Roasting Pan. Cast iron pans allow for better browning and roasting. It’s even a beautiful serving dish, in itself, for this chicken marbella!