Chicken Marbella Somerset

5 from 1 vote
Prep Time 12 hrs 30 mins
Cook Time 1 hr
Course Main Course
Servings 8 people


  • 4 chickens 2 1/2 pounds each, quartered
  • 1 head of garlic peeled and finely pureed
  • 1/4 cup dried oregano
  • coarse salt and freshly ground black pepper to taste
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup Somerset Ridge Riesling
  • 1/4 cup Italian parsley or fresh coriander cilantro, finely chopped


  • Preheat oven to 350 degrees
  • In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves
  • Cover and let marinate, refrigerated, overnight
  • Arrange chicken in a single layer in one or two large, shallow baking pans
  • Spoon marinade over it evenly
  • Sprinkle chicken pieces with brown sugar and pour white wine around them
  • Bake for 50 minutes to 1 hour, basting frequently with pan juices
  • Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice
  • With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter
  • Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro
  • Place remaining pan juices in a sauceboat
  • To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter
  • If chicken has been covered and refrigerated, allow it to return to room temperature before serving
  • Spoon some of the reserved juices over chicken.