This Chicken Marbella has been one of my go-to dishes for holiday gatherings and impromptu dinner parties for as long as I can remember. I first discovered the combination of sweet prunes, briny olives, and bright capers tucked into a late-night cookbook search when I wanted something special but not fussy. The first time I served it, guests were surprised at how elegantly simple it tasted: savory chicken with glossy pan juices that strike a perfect balance between sweet and tangy. It's comforting, a little theatrical, and reliably crowd-pleasing.

What makes this version special is the emphasis on technique: a long, forgiving marinade that lets the garlic and vinegar do their work, careful layering so the brown sugar caramelizes on top, and a gentle roast that keeps the thighs juicier than breast meat. I prefer bone-in thighs and drumsticks because the dark meat stays succulent and takes on the marinade beautifully, but I'll also note tips for boneless alternatives below. Over the years, I’ve learned a few small tweaks—like pouring the wine around the chicken and not over it—to ensure the sugar stays on the skin and you get that irresistible lacquered finish.

Ingredients

• 4 pounds bone-in chicken pieces (thighs and drumsticks preferred): Dark meat holds moisture and absorbs the marinade best. If buying thighs, aim for skin-on pieces for crispness; I like store-bought natural or free-range when possible.
• 1 head garlic, cloves peeled and minced (about 10–12 cloves): Fresh garlic gives brightness—avoid jarred garlic for this dish; it won’t develop the same roasted-sweet depth.
• 1/4 cup dried oregano: Use quality dried Mediterranean oregano or a tablespoon of fresh chopped oregano if you have it. It lends savory herbal backbone.
• Kosher salt and freshly ground black pepper, to taste: Season generously in the marinade; I use about 2 teaspoons kosher salt for this quantity.
• 1/2 cup red wine vinegar: The acid bath flavors the chicken and acts as a gentle tenderizer—use a good red wine vinegar like Colavita.
• 1/2 cup extra-virgin olive oil: Adds richness and helps the marinade coat evenly. Use a fruity EVOO you enjoy on salads.
• 1 cup pitted prunes (dried plums): They rehydrate and release sweetness into the sauce—substitutes noted below if you don't have them.
• 1/2 cup Spanish green olives (with pimentos optional): Their brine is milder and adds a characteristic bite; Kalamata can be used for a darker, saltier profile.
• 1/2 cup capers with a bit of their brine: Essential for balance; rinse lightly if overly salty.
• 3 bay leaves: Add subtle aromatic depth—remove before serving.
• 1/2 cup packed brown sugar: Sprinkled on top to caramelize into a shiny glaze.
• 1 cup dry white wine: Poured around the chicken to steam and deglaze the pan; use a sauvignon blanc or unoaked chardonnay.
• 1/4 cup fresh parsley, chopped (for garnish): Brightens the finished dish and contrasts the deep flavors.

Instructions

Combine Marinade and Chicken: In a large bowl or zip-top bag, stir together the minced garlic, dried oregano, 2 teaspoons kosher salt, a few grinds of black pepper, red wine vinegar, and olive oil. Add the prunes, olives, capers with a splash of their brine, and bay leaves. Add the chicken pieces and toss well so every piece is coated. For best flavor, refrigerate at least 6 hours or ideally overnight, turning occasionally to redistribute marinade—this gives the acid and aromatics time to work without toughening the surface. Preheat and Arrange: Preheat the oven to 350°F. Remove the chicken from the fridge and arrange pieces skin-side up in a single layer in a large shallow baking dish or roasting pan. Pour the marinade evenly over the chicken, then evenly sprinkle the top with 1/2 cup packed brown sugar so it sits on the skin. Pour 1 cup dry white wine around the chicken (not over it) to keep the sugar on top, which helps create a lacquered finish. Roast and Baste: Roast in the preheated oven for 50–60 minutes, basting occasionally with pan juices. The chicken is done when the internal temperature at the thickest part reaches 165°F and the skin is deep golden and sticky. If using boneless thighs, start checking at 30–35 minutes to avoid overcooking. Rest and Finish: Transfer chicken pieces to a serving platter and spoon the warmed prunes, olives, and capers over the top. If the pan juices are too thin, skim the fat and reduce briefly on the stovetop until slightly thickened, or simply spoon over as-is—the juices will be silky and packed with flavor. Garnish with 1/4 cup chopped fresh parsley and serve while warm, or room temperature for buffet-style service.

Storage Tips

Allow the pan juices and chicken to cool to near room temperature, then transfer to airtight containers. Refrigerate for up to 4 days; label with the date. For longer storage, freeze portions flat in freezer-safe bags for up to 3 months. When reheating, thaw overnight in the fridge, then warm gently in a 325°F oven covered with foil to avoid drying—about 20–25 minutes for individual portions. If frozen sauce is thickened, loosen with a splash of warm water or stock. Leftovers are also excellent cold or at room temperature, making them ideal for picnic platters and buffets.

Ingredient Substitutions

If you don’t have prunes, dried apricots, dates, or figs are good substitutes—use a 1:1 swap but note apricots are slightly tangier and dates are sweeter. If you prefer a less sweet finish, reduce the brown sugar to 1/3 cup or replace with a tablespoon of maple syrup mixed into the pan juices. No wine? Use 1 cup low-sodium chicken broth. For a salt-free option, rinse capers and reduce olive quantity, increasing prunes for balance. Boneless skin-on thighs will cut roasting time by roughly 15–20 minutes and produce very tender meat.

Serving Suggestions

This pairs beautifully with buttery couscous, steamed basmati rice, or simple garlic-roasted potatoes to soak up the sauce. For a lighter accompaniment, serve over a bed of baby arugula or gently tossed Israeli salad with cucumber, tomato, and lemon vinaigrette. Garnish with extra chopped parsley and lemon wedges for brightness. For a festive table, place the chicken on a large platter with the prunes and olives artfully arranged and bowls of crusty bread nearby so guests can mop up every last drop.

Cultural Background

Originating from the Silver Palate Cookbook—an influential title in American home cooking from the late 20th century—this recipe blends Mediterranean and Sephardic influences: the use of dried fruit with olives and capers echoes Spanish and North African traditions. The combination of sweet, salty, and sour flavors is characteristic of many Moorish-influenced dishes and was adapted into American entertaining through accessible ingredients and straightforward technique, becoming a hallmark of elegant yet unpretentious dinner fare.

Seasonal Adaptations

In winter, use richer sides like root vegetable gratin and roasted Brussels sprouts. In summer, lighten the plate with chilled grain salads or herb-laden tabbouleh and lemony green beans. Swap prunes for dried apricots in spring for a brighter note, or add a few strips of orange zest to the marinade in early fall to echo seasonal citrus. For holidays, double the batch and serve family-style on a long platter for easy sharing.

Meal Prep Tips

Assemble the marinade and chicken the night before and refrigerate—this is the hardest part done. On the day, let the chicken come close to room temperature for 20 minutes before roasting to ensure even cooking. If meal-prepping multiple portions, portion the sauce separately to avoid soggy skin; reheat sauce and spoon over warmed chicken. Use shallow containers for cooling to speed refrigeration and keep flavors bright.

Success Stories

Readers often tell me this dish has become their entertaining secret—one friend told me she served it at a neighborhood potluck and everyone asked for the recipe. Another family member brought cold slices to a summer picnic and they were the first to disappear. These stories remind me that food that travels well and tastes better the next day is always a winner.

Whether you’re making this for a special occasion or a cozy family dinner, Chicken Marbella rewards patience with deep, layered flavors. Try the overnight approach once—you’ll never go back to quick marinades for this dish.

Equipment: large baking dish or roasting pan, measuring cups and spoons, chef’s knife, cutting board, mixing bowl or zip-top bag.

Author: Kellie • Source: Velvetyum.com