Chicken Marbella

Chicken Marbella, inspired by Mediterranean flavours, although the dish was named after Marbella, a city in Spain, was actually created by the chefs at The Silver Palate in New York City. It is famous for its sweet, tangy, briny, garlicky flavour. Chicken pieces are nestled alongside briney olives and capers, sweet, juicy prunes and white wine, vinegar, lots of garlic, oregano, olive oil and brown sugar, then roasted until caramelised and the marinade cooked into a heavenly sauce collected at the bottom—truly one of the simple pleasures in life! Instead of brown sugar, you can also use coconut sugar, or even date syrup for the topping.


6 Garlic cloves, minced 1 tbsp Dried oregano Sea salt and freshly ground pepper 2 tbsp Red wine vinegar 4 tbsp Extra virgin olive oil 100 g Pitted prunes 100 g Castelvetrano green olives, cut in half 2 tbsp Capers with a tablespoon of brine 2 Bay leaves 1.2 kg Chicken drumsticks, bone-in, skin-on 150 ml White wine (I used Chardonnay) 2 tbsp Coconut or brown sugar 1 tbsp Fresh herb (oregano, parsley or dill) finely chopped

6 Garlic cloves, minced
1 tbsp Dried oregano
Sea salt and freshly ground pepper
2 tbsp Red wine vinegar
4 tbsp Extra virgin olive oil
100 g Pitted prunes
100 g Castelvetrano green olives, cut in half
2 tbsp Capers with a tablespoon of brine
2 Bay leaves
1.2 kg Chicken drumsticks, bone-in, skin-on
150 ml White wine (I used Chardonnay)
2 tbsp Coconut or brown sugar
1 tbsp Fresh herb (oregano, parsley or dill) finely chopped

Combine garlic, oregano, salt and pepper to taste, red wine vinegar, olive oil, prunes, olives, capers with brine, and bay leaves in a large bowl.
Add the chicken drumsticks and coat completely with the marinade. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days.
Preheat the oven to 180C/350F. In a large baking pan, arrange the chicken drumsticks in a single layer and spoon the marinade all over the chicken. Pour white wine around the chicken and sprinkle cocnut sugar over the chicken.
Bake for 40-45 minutes, basting 2-3 times, until the chicken drumsticks are caramelised and cooked through. If the chicken not browned enough, turn the broil function on and cook for 3-5 minutes.

15 comments:

Jeff the Chef 9/7/25 12:04: This certainly looks delicious. I can see why it would be a successful restaurant dish! I love the flavors.
Tom 9/7/25 12:41: ...Angie, once again you have another fabulous way to enjoy chicken!
Lola Martínez 9/7/25 13:34: Eres tan aficionada al pollo como nosotros. Me gusta la elaboración que has preparado, una mezcla de sabores salado-dulces que me encanta. También me encanta Marbella, vivo cerca de esta estupenda localidad.
DEZMOND 9/7/25 13:49: You defo have a chicken farm! I will probably bake an oat pizza tomorrow as we have been finally hit by a cold front it is 13C outside, a massive drop from 40C on Monday, and it is finally raining after two months of drought.
David M. Gascoigne, 9/7/25 14:02: My daughter makes this dish. Delicious!
eileeninmd 9/7/25 15:04: Hello Angie,
Another delicious chicken recipe, thanks for sharing.
Take care, have a wonderful day!
Ben | Havocinthekitchen 9/7/25 15:55: Another wonderful and flavourful chicken recipe; l love the addition of prunes.
Linda's Relaxing Lair 9/7/25 18:17: Lovely presentations, Angie. It looks scrumptious 😋
Pam 9/7/25 18:19: Ooh! I've always wanted to try this recipe. It looks delicious.
Christine 9/7/25 19:04: Yummy
Bill 9/7/25 21:55: New to me but it does look delicious.
Ananka 9/7/25 22:14: Looks good. I love green olives :-D
Cooking Julia 9/7/25 23:44: A great recipe that I have on my to-do list. Your version is gorgeous!
roentare 10/7/25 00:19: Beautiful dish you have prepared
Brian's Home Blog 10/7/25 01:13: That sounds so good, I think I would like the coconut!