Chicken Marbella Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

BikePro Parts & Accessories

iPhone, iPod, iPad repair service 1-877-476-3776

iPhone, iPod, iPad
Repair Service

Links

Site Map

Poultry
Chicken
Spanish Style Chicken
Chicken Mediterranean
Prosciutto Wrapped Chicken
Chicken & Zucchini in Savory Sauce
Debbie's Enchiladas
Acorn Chicken
Chicken Piccata
Chicken & Broccoli Alfredo
Thai Curried Chicken
Peasant Style Chicken	E
Chicken Divine	E
Baked Falafel Chicken	E
Chicken Cacciatore
Chicken Casserole	E
Chicken Enchiladas
Chicken Marbella
Middle Eastern Broiled Chicken
Gita's Curried Chicken
Parmesan Chicken
Stovetop Chicken & Rice	E
Baked Chicken & Rice	E
White Chili
Indian Chicken Curry
Easy Roast Chicken
Turkey
Turkey & Broccoli in Peanut Sauce
Turkey Zucchini Chili
Roast Turkey Dressed
Curried Turkey & Broccoli
Free Range Turkey with Herbs
Roast Turkey Breast with Oven Risotto
Turkey & Spinach Meatloaf
Duck
Whole Roast Duck
Roast Duck Halves
Duck Panini
Goose
Roasted Goose
Cacciatore Goose

Chicken Marbella

Contributed by: Kathy

Although this can be done without the skins and bones, it doesn't get quite as crispy or browned without the skin, but it is easier to eat without the bones. A good alternative is to use boneless chicken thighs with the skin on.

12 Chicken thigh pieces, about 8-9 lbs. (or any combination of chicken pieces)
1/2 Cup Red Wine Vinegar
1/2 cup olive oil
4-5 Bay leaves
Fresh Oregano or Basil to taste (optional)
4-5 Garlic cloves finely chopped
1 small jar capers, drained (about 3-4 tablespoons)
1/2 cup dried Apricots, cut in half
1 cup dried prunes
16 Spanish olives, cut in half
1/2 cup Kalamata olives, cut in half
1/2 cup brown Sugar
1/2 cup (approx.) White Wine or Champagne

Marinate Chicken overnight in all above ingredients except brown sugar and wine. Save them for later.
Before baking, place chicken fruit and olives in single layer in shallow baking pans.
Sprinkle with some of the marinade, then with brown sugar. Pour wine around the sides. Do not add too much liquid - the dish is meant to roast, not braise.
Bake at 350 degrees for 1 hr until brown and crispy. Baste occasionally if desired.

Notes:
1. Boneless chicken (with or without skin) will only require about 45 minutes baking time.
2. This will become crispy even without the brown sugar, but the sugar does provide an additional flavor component.
Questions about this recipe?

Want to share your own recipe? Have comments on this recipe?
Join below and post your own...