Like this one for Chicken Marbella. When someone has a baby, a death in the family, or is in need of a meal for whatever reason, this is what I bring 9 times out of 10.

This recipe is a throwback to the ’80s. When just about every “gourmet” kitchen had a copy of The Silver Palate Cookbook. Remember the book with the red and white grid background? My mom had a copy and I remember her using it often. Even though it is a little kitschy now, there are still some really delicious recipes in it. Like this one for Chicken Marbella. When someone has a baby, a death in the family, or is in need of a meal for whatever reason, this is what I bring 9 times out of 10. This chicken dish needs to be started the day before. It really needs to marinate overnight. It helps soften the chicken and results in tender and flavorful chicken that you will not get if you skip this step. I speak from experience, and it was disappointing. The marinade is sweet and salty, my absolute favorite combination, and then when you bake it, you cover it in brown sugar and wine. The chicken almost poaches in this liquid and is really one of my all-time favorite dinners. It usually is my “Welcome Fall” dinner. I serve it on a bed of baked rice and covered in chopped flat-leaf parsley. When I bring it to a friend, I do bake it off, but if they already have quite a few meals, it freezes really well. You can freeze it cooked, or in the marinade and bake it off when you need it. I bring along a dish of baked rice (which also freezes well), a green salad, crusty bread, a bottle of white wine, and chocolate chip cookies.
Chicken Marbella Ingredients //
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup pitted prunes (I leave this out, but it is part of the recipe)
- 1/2 cup green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 head of garlic (I put it in the food processor)
- 1/4 cup dried oregano
- salt and pepper
- 8 chicken breasts (or 2 roasting chicken in pieces)
- 1 cup brown sugar
- 1 cup dry white wine
- 1/4 cup Italian (flat-leaf) parsley or cilantro, finely chopped
- baked rice

How to Make // The Steps
Step 1: Put the olive oil, red wine vinegar, olives, capers, bay leaves, oregano, and garlic in a large Ziploc bag. Season well with salt and pepper.

Step 2: Add the chicken to the bag, and let marinate overnight. Do not skip this step.

Step 3: Place the chicken and all of the marinades in a large baking dish. Top the chicken with brown sugar and wine. Bake in a 350-degree oven for 45 minutes to an hour. Baste every 15 minutes or so with the cooking liquid.


Step 4: Serve the chicken over baked rice with some of the cooking liquid, olives, and capers. Garnish with lots of chopped parsley.



Chicken Marbella
Chicken Marbella - My go-to dish to bring to new parents, or someone that needs a meal. This holds well, reheats well, and even freezes well. Serve with rice and chopped parsley.
Ingredients
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup pitted prunes (I leave this out, but it is part of the recipe)
- 1/2 cup green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 head of garlic (I put it in the food processor)
- 1/4 cup dried oregano
- salt and pepper
- 8 chicken breasts (or 2 roasting chicken in pieces)
- 1 cup brown sugar
- 1 cup dry white wine
- 1/4 cup Italian (flat-leaf) parsley or cilantro, finely chopped
- baked rice
Instructions
- Put the olive oil, red wine vinegar, olives, capers, bay leaves, oregano, and garlic in a large Ziploc bag. Season well with salt and pepper.
- Add the chicken to the bag, and let marinade overnight. Do not skip this step.
- Place the chicken and all of the marinade in a large baking dish.Top the chicken with brown sugar and wine.Bake in a 350 degree oven for 45 minutes to an hour. Baste every 15 minutes or so with the cooking liquid.
- Serve the chicken over baked rice with some of the cooking liquid, olives, and capers. Garnish with lots of chopped parsley.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Caprese Chicken – Baked Bree
Tuesday 21st of September 2021
[…] Chicken Marbella […]
Marlene
Sunday 10th of November 2019
I have never made it but with all the raves I can’t wait to make it. I saw Ian Gardner making it today & it looks wonderful. The bones in chicken adds more flavor when It is baked. Nice to find your blog.
Bree Hester
Sunday 10th of November 2019
It's delicious and something that I make for anyone that just had a baby, is sick, or just needs a comforting meal.
Marie
Monday 23rd of May 2016
I just made this dish and would like to freeze it before I bake it to save it for the weekend when family is visiting. Is it okay to freeze before baking? If so, do I have totally thaw it before baking?
Thanks, marie
bakedbree
Thursday 26th of May 2016
I've never done it this way. I bake it first, then freeze. But I would let it thaw in the marinade.
Dianne
Wednesday 4th of March 2015
Do you cover the chicken to cook it or use an open dish in the oven?
bakedbree
Thursday 5th of March 2015
Open dish.
Cathy
Monday 13th of May 2013
I want to make this for a fundraiser for 8 on Wednesday. Is the chicken you use skin-on bone-in or boneless, skinless. Also, can I bake the rice in advance and heat it up when I'm ready to serve? Great blog, thanks. I'm so glad I discovered you!
bakedbree
Thursday 23rd of May 2013
You can use bone in or boneless. And yes, you can reheat the rice.