Dish #1 – Chicken Marbella

These really aren’t one dish meals but they use less dishes than I used to use.  So, I’m going to just call them Dish #whatever.  Who really cares what I call them, right?

Chicken Marbella is a dish we’ve enjoyed for years!  Some like it room temp but we serve ours hot.


2 chickens, quartered (we mostly like white meat so I bought boneless, skinless breasts)
5 cloves of garlic, finely chopped
1/4 c. dried oregano
Salt & Pepper to taste
1/2 c. red wine vinegar
1/2 c. olive oil
1/2 c. pitted prunes
1/4 c. Spanish green olives
1/4 c. capers with a bit of juice
6 bay leaves
1/2 c. brown sugar
1 c. white wine
1/4 c. parsley, chopped


Place chicken in a ziplock bag.

Combine garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.

Pour over chicken, seal and let marinate in the fridge overnight.

Preheat oven to 350.

Arrange chicken in a baking dish.  Spoon marinade over it.

Sprinkle chicken with brown sugar and parsley.

Pour wine around the chicken.

Bake for one hour, basting frequently with juices.

    We served the Chicken Marbella with yellow rice (from a package), green salad and crusty bread.  And, since I started out with 8 chicken breasts, we have enough for two separate dishes for the freezer.


    1. 3


      Looks good. I just happen to have everything but the capers in house and so I mixed up a batch and it is marinating for tomorrow. I need to go out later anyway so I’ll add some capers then. Meanwhile it’s cool and damp in Tampa today so it’s Halibut Chowder for dinner tonight.

    2. 4


      That sounds excellent Judy! I have everything but the prunes, I’ll have to pick some up and try this, thanks for sharing!

    3. 5


      This looks wonderful and I will try it soon. Judy, is there any way that these can be put into a format that is easier to copy and paste for future use?
      Love your blog and seeing everything you do. Thanks.

    4. 7


      This is just as tasty as it sounds. Our daughter makes this, and it’s become one of her specialties. It IS yummy.