Chicken Marbella

Every one has  their tried and true Chicken Marbella  but this is a winner recipe Recipe by Annabel Langbein


  • 2 chickens, quartered, or 8 chicken leg quarters
  • 6 cloves garlic, crushed
  • 2 bay leaves
  • zest of 1/2 a lemon, cut into strips with a vegetable peeler
  • 1 1/2 cups white wine
  • 1 cup pitted prunes
  • 1/2 cup green olives
  • 3 tbsp red wine vinegar, plus 2 tbsp extra
  • 3 tbsp capers, plus 2 tbsp of the brine
  • 1 tbsp oregano leaves
  • 1 1/2 tsp salt and ground black pepper, to taste
  • 1 tbsp runny honey


  1. Mix chicken with all ingredients except honey and second measure of vinegar in a large non-reactive bowl or clean plastic bag. Cover or seal, then chill for at least 12 hours or up to 24 hours.
  2. Preheat oven to 180ºC, fanbake. Transfer chicken and marinade to a roasting dish, arranging skin side up in a single layer. Drizzle with combined honey and extra vinegar and bake until chicken is cooked through and golden (about 50 minutes), basting after 30 minutes.

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