Chicken Marbella Recipe

35 minutes


Chicken Marbella

  • 8 chicken thighs
  • 6 garlic, smashed
  • 150g of pitted prunes
  • 80g of green olives, stuffed with anchovies (save 1 tbsp of brine from the jar or can)
  • 50g of caper berries, or 30g capers if you can’t find them
  • 50ml of red wine vinegar
  • 4 sprigs of oregano
  • 100ml of sherry
  • 1 tbsp of soft brown sugar
  • salt
  • pepper


Place the chicken in a bowl with the garlic, vinegar, oregano, prunes, olives, capers, sherry and brown sugar. Season with salt and pepper, stir well to combine everything and leave to marinate overnight
Preheat the oven to 170°C/gas mark 3
When ready to cook, drain the chicken from the marinade and pat dry (do not discard the marinade). Heat a dash of oil in a large oven-proof dish and add the chicken thighs, skin-side down. Cook until golden and crisp, then colour briefly on the other side. Remove and set aside on a plate
Transfer the contents of the bowl to the dish, place the chicken thighs on top, skin-side up
Bake in the oven for around 40 minutes, basting the chicken in the marinade every 15 minutes or so. Serve immediately