Marbella chicken

This is a spin on the classic chicken marbella – it’s so good that it speaks for itself. Adapted from Ottolenghi Simple.


  • 8 whole chicken legs (about 3 pounds total)
  • 3 cloves garlic, crushed
  • 3/4 c fresh oregano leaves
  • 3 T red wine vinegar
  • 3 T olive oil
  • 1 c pitted castelvetrano olives
  • 6 T capers, plus 2 T caper brine
  • 1 c pitted prunes (I add more because I love them)
  • 2 bay leaves
  • 1/2 c dry white wine
  • 1 T brown sugar
  • Salt and black pepper


  1. Preheat the oven to 400°F.
  2. Place the chicken in a large glass baking dish.
  3. Add the garlic, oregano, vinegar, olive oil, olives, capers, caper brine, prunes, and bay leaves, 1 t salt, and a good grind of black pepper. Gently mix everything together.
  4. Sprinkle with brown sugar, then pour wine over meat.
  5. Place in the oven and cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through.
  6. Remove from the oven, transfer everything to a large platter, sprinkle with some oregano, and serve.

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