Weeknight Chicken Marbella

Name: Weeknight Chicken Marbella
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Jewish, Spanish
Ingredients: 0.5 cup Brown Sugar; 0.5 cup Capers; 4 whole Chicken Breast; 6 whole Dried Bay Leaves; 0.25 cup Dried Oregano; 0.25 cup Dried Parsley; 10 whole Garlic; 0.5 cup Olive Oil; 1 cup Prune; 0.5 cup Red Wine Vinegar; 1 pinch Salt & Pepper; 12 whole Sliced Spanish Salad Olives; 1 cup White Wine

Dinner 🍽️Lunch 🥪 Jewish 🇮🇱Spanish 🇪🇸 High-Protein 💪Gluten-Free Kosher ✡️Comfort-Food

Weeknight Chicken Marbella balances sweet prunes with briny capers and olives, all wrapped around tender, wine-marinated chicken. The garlicky, herb-laced pan juices finish slightly tangy with a hint of caramel from brown sugar, perfect for spooning over rice or crusty bread. Serve for a relaxed dinner party or an elevated family meal that feels classic yet unfussy.

Prep20 mins
Cook40 mins
Serves4
DifficultyMedium

1

In a large bowl, combine the chicken, wine, prunes, olive oil, vinegar, capers and their liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and black pepper. Cover the bowl with plastic wrap or move the mixture into 2 resealable plastic bags; marinate in the refrigerator for 12 to 24 hours, with longer marinating being preferable.
2

Preheat the oven to 325 degrees F (165 degrees C).
3

Place the chicken and marinade into a 9x13-inch baking dish.
4

Bake in the preheated oven until the chicken is no longer pink in the centers and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the centers should register at least 165 degrees F (74 degrees C).