Make Ahead

Chicken Marbella

August 20, 2010
0 Ratings
  • Serves 8 - 10
Author Notes

My husband made this for me on our first date. I ask him to make if for me every year. It's a unique combination of flavors and textures that really sold me. —sheshef

What You'll Need
  • 1 packet 12 oz package of bite sized dried plums
  • 1/2 cup small capers
  • 2 tablespoons dried oregano
  • 6 bay leaves
  • 1 garlic bulb minced, about 1 Tablespoon
  • 1 cup pimento stuffed green olives
  • 1/2 cup red wine vinegar
  • 1/2 cup good quallity olive oil
  • 1 tablespoon coarse sea salt
  • 2 teaspoons freshly ground black pepper
  • 8 pounds mixed cut up chicken pieces
  • 1 cup brown sugar
  • 1 cup dry white wine
  • 1/4 cup fresh chopped parsley
  1. Combine first 10 ingredients in a large zip top freezer bag or a large bowl.
  2. Add chicken pieces turning to coat well. Seal or cover and refrigerate at least 8 hours or overnight turning chicken occasionally.
  3. Arrange chicken in a single layer in one or two 13 x 9 inch baking pan or dish. Pour marinade over chicken evenly and sprinkle evenly with brown sugar. Pour wine around pieces.
  4. Bake 350 degrees for 50 minutes to 1 hour, basting frequently.
  5. Remove chicken, dried plums, olives, and capers to serving platter. Drizzle with 1/4 cup of pan juices, sprinkle with parsley.
  6. Serve with remaining pan juices accompanied with steamed brown rice.

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