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 Originally made with 4 chickens and a long complicated process, I changed it all and created this wonderful interpretation.

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  • Course Chicken, Dinner
  • Cuisine American
  • Keyword 30 Minute Meal, Delicious, Different, Fine Food
Servings Prep Time Cook Time
2 people 10 minutes 20 minutes
Passive Time Total Time
30 minutes
Servings Prep Time Cook Time
2 people 10 minutes 20 minutes
Passive Time Total Time
30 minutes
The Browning Sauce is a cinch to make, but it really is essential to how the dish looks.
Degree of Difficulty
Moderately difficult
  • 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 tbspn dried oregano flakes
  • 1/4 cup olive oil
  • 1 tbspn unsalted butter
  • 1 tbspn olive oil
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 2 tbspn Browning Sauce
  • 4-5 sprigs parsley leaves
Servings: people
  1. Gather all ingredients before starting recipe.
  2. 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.
  1. Add all marinade ingredients to a plastic bag, mix with your hand to combine contents of bag.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  1. 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.
  2. 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.
  1. 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.
  2. Sprinkle with chopped parsley, and serve.

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