It is Chicken Marbella but I made it easy. I loved the flavors that this Chicken Marbella recipe promised, but hated the complexity and the quantity! Originally made with 4 chickens and a long complicated process, I changed it all and created this wonderful interpretation.

Chicken Marbella

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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Degree of Difficulty : Moderately difficult
Servings: 2 people
Tip : The Browning Sauce is a cinch to make, but it really is essential to how the dish looks.


  • 2 whole chicken thighs bone out
  • 1 whole chicken breast half skin on bone in, cut into 3 pieces
  • kosher salt to taste


  • 1/2 cup pitted prunes cut in half
  • 1/4 cup currants or raisins
  • 1/4 cup capers plus 1 tablespoon brine
  • 1/2 cup large green olives
  • 1/4 cup sherry vinegar
  • 4 cloves garlic peeled and smashed
  • 2 whole bay leaves
  • 1 tbsp dried oregano flakes
  • 1/4 cup olive oil


  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 2 tbsp Browning Sauce


  • 4-5 sprigs parsley leaves


  • Gather all ingredients before starting recipe.
  • Add prunes and black currants to a small bowl, barely cover with hot tap water and set aside to re-hydrate for up to 2 hours.


  • Add all marinade ingredients to a plastic bag, mix with your hand to combine contents of bag.
  • Season chicken on both sides and add chicken pieces to the marinade. Message chicken to cover all surfaces, squeeze the air out of the bag and refrigerate for 2 hours or overnight.
  • An hour before cooking, remove chicken from marinade to a plate and pat both sides of the chicken dry with a paper towel.

Cooking Chicken

  • Spray a skillet with vegetable spray and heat over medium high heat. When the pan is hot, add chicken pieces, skin side down and sear for 5-8 minutes, or until the skin is a nice golden color.
  • Flip the chicken so it's skin side up, and reduce heat to medium. Cook for 8-10 minutes, or until the chicken is cooked through. Reduce heat to low to keep warm.


  • Heat 1 tablespoon of oil in a medium sauté pan over medium high heat. When the oil is shimmering, about one minute, add the marinade to the pan and stir for a minute or two until the juices have reduced slightly.
  • Add the white wine and bring to a boil and cook until reduced by half. Add the chicken stock, bring back to a boil then reduce heat to a slow simmer, cover with a lid and cook for 10-15 minutes or until the fruit has become soft. Stir in 1-2 tablespoons of the browning sauce and one tablespoon of butter and stir to combine. Set aside and keep warm until ready to serve.


  • Place a small mound of the fruit and olive mixture in the center of a serving plate, top with chicken pieces and drizzle all with the pan juices.
  • Sprinkle with chopped parsley, and serve.

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