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Chicken Marbella

By Leslie Blythe    ,

November 1, 2015

In the early '80s, Chicken Marbella, became a staple of New York dinner parties, especially for Passover Seders. It is so easy and incredibly delicious. The leftovers make great chicken salad and sandwiches.

  • Prep: 10 mins
  • Cook: 1 hrs
  • Yields: 12 Servings

Ingredients

4 chickens, 2½ lb each, quartered

1 head of garlic, puréed

¼ cup dried oregano

salt and pepper, to taste

½ cup red wine vinegar

½ cup olive oil

1 cup pitted prunes

½ cup Spanish green olives

½ cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

¼ cup parsley, chopped

Directions

1Combine all ingredients except brown sugar and white wine, and marinate overnight.  



2Arrange chicken in pan, spoon marinade over, and sprinkle with brown sugar and wine.  



3Bake 50-60 min at 350 degrees, basting often. 

Adapted from The Silver Palate Cookbook, by Julee Rosso, Sheila Lukins, 1979, Workman Publishing Co., Inc.

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