Chicken Marbella


Preparation info

  • Serves


    • Difficulty


Appears in

Ripe Recipes

Ripe Recipes

By Angela Redfern

Published 2010

  • About

This is a slight variation on the classic dish first created in the silver palate cookbook. The combination of sweet, salty and sour is wonderful. Delicious served with a mash from the S&M pages.


  • 4-6 whole chicken legs, drumstick and thigh, bone in and skin on
  • 6 cloves garlic, peeled and crushed
  • 1 tbsp dried oregano
  • salt and freshly ground black pepper
  • ½ cup (125ml) red wine vinegar
  • 12 (100g) whole pitted prunes, soaked in boiling water to plump up
  • ¼ cup (40g) capers
  • 16 large green spanish olives or 1 cup mixed olives
  • 2 bay leaves, torn
  • ½ cup (80g) soft brown sugar
  • 1 cup (250ml) white wine
  • ¼ cup fresh italian parsley, finely chopped


    Preheat oven to 170°C.

    In a large bowl combine the chicken, garlic, oregano, salt, pepper, vinegar, prunes, capers, olives and bay leaves. Leave to marinate in the fridge for at least 2-3 hours.

    In a large, deep ovenproof dish arrange the chicken in a single layer. Spoon the marinade over evenly. Sprinkle with brown sugar. Pour the white wine around the chicken.

    Bake for approximately 1¼ hours. Remove from oven, skim off any excess oil. Sprinkle with chopped parsley.