Chicken Marbella

Chicken Marbella is marinated in oil, vinegar, capers, olives, prunes and herbs then baked for almost one hour. - Yum!   


  • Chicken Thighs, Skin on, Bone in  ·  4 
  • Garlic, minced  ·  6 cloves 
  • Herbie's Australian Oregano  ·  2 tablespoons 
  • Red Wine Vinegar  ·  1/4 cup 
  • Pitted Prunes  ·  1 cup 
  • Pitted Green Olives  ·  1 cup 
  • Brown Sugar  ·  1/4 cup 
  • Capers, with juice  ·  1/3 cup 
  • White Wine  ·  1 cup 
  • Italian Parsley, chopped for Garnish  ·   


Preheat oven to 350 degrees.

In a large bowl combine thighs, garlic, oregano, pepper and salt to taste, red wine vinegar, olive oil, prunes, olives, capers and juice.

Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thighs register at 165 degrees. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.

Clarissa Vin Rouge

Clarissa Vin Rouge

A medium Bordeaux style red wine showing an aromatic purity and depth.