Chicken Marbella

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Introducing Chicken Marbella—a culinary gem that effortlessly elevates your ordinary chicken dinner into a sensational culinary experience. Say goodbye to mundane meals as this recipe promises to tantalize your taste buds and invigorate your dinner routine with its exquisite flavors and effortless preparation. With its delightful combination of ingredients, each component harmonizes perfectly to create a symphony of taste that will leave you craving more.

This dish is a testament to simplicity and sophistication, offering a culinary adventure that is both accessible and impressive. The preparation is a breeze, allowing you to spend less time in the kitchen and more time enjoying a delicious meal with loved ones. By marinating the chicken overnight, you infuse every bite with rich, savory flavors, ensuring that each mouthful is a symphony of taste sensations.

Ina Garten’s expertise shines through in this recipe, showcasing her unparalleled ability to craft dishes that are as flavorful as they are approachable. With Chicken Marbella, she once again proves that elegance and ease can coexist in perfect harmony on your dinner table. Whether you’re hosting a dinner party or simply craving a culinary escape from the ordinary, this recipe is sure to impress even the most discerning palate.

Prepare to embark on a culinary journey like no other with Chicken Marbella—a dish that promises to redefine your expectations of what a chicken dinner can be.

This is a much leaner, healthier update of the original classic Silver Palate Cookbook’s Chicken Marbella recipe. It’s bursting with sweet,vinegary, briny flavors. Prunes are the distinctive ingredient in this famous dish. They’re actually used often in classical French cooking, and the Silver Palate recipe borrows heavily from the French traditional lapin aux pruneaux.

Not what you are looking for? Try these other excellent chicken recipes: Vinegar-Braised Chicken and Onions, Balsamic Chicken with Mushrooms or Braised Herbed Chicken.


Chicken Marbella

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  • Author: Ina Garten
  • Prep Time: :15
  • Cook Time: :50
  • Total Time: 1:05
  • Yield: 6 1x
  • Category: Entree
  • Method: Baked


Units Scale
  • 1/2 cup good olive oil
  • 1/2 cup good red wine vinegar
  • 1 1/2 cups large pitted prunes, such as Sunsweet
  • 1 cup large green olives, pitted, such as Cerignola
  • 1/2 cup capers, including the juices (3 1/2 ounces)
  • 6 bay leaves
  • 1 1/2 heads of garlic, cloves separated, peeled, and minced
  • 1/4 cup dried oregano
  • Kosher salt and freshly ground black pepper
  • 2 (4-pound) chickens, backs removed and cut in 8 pieces
  • 1/2 cup light brown sugar, lightly packed
  • 1 cup dry white wine, such as Pinot Grigio


  1. Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
  2. Preheat the oven to 350 degrees F.
  3. Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
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