Mediterranean Chicken Marbella

Mediterranean Chicken Marbella

This mediterranean chicken dish is first marinated in olive oil, red wine vinegar, capers, olives, prunes, and oregano, and then baked with an addition of brown sugar and white wine. Plan ahead! This dish needs to marinate overnight for best results.

Course Main Course
Category Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Autor elle


  • 8 skinless boneless, chicken breasts halves (about 1.3 kg)
  • 10 cloves of garlic, minced
  • 1/4 cup dried oregano, about 4 tablespoons (try Greek oregano for a richer, more aromatic flavor)
  • coarse sea salt and freshly ground black pepper, to taste
  • 1/2 cup good-quality red wine vinegar (125 ml)
  • 1/4 cup extra virgin olive oil (80 ml)
  • 1 cup dried pitted prunes (100 g)
  • 1 cup green and black olives (I like to use a mix of green mammoth olives and Marmara Birlik olives) (180 g)
  • 1/2 cup capers with a small splash of their brine (60 g)
  • 6 bay leaves
  • 1 cup soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (140 g)
  • 1 cup dry white wine (250 ml)
  • chopped flat leaf parsley or fresh cilantro, garnish

To Serve:

  • Rice, couscous or grain of choice


  1. Arrange the chicken breasts in a single layer in a large casserole dish and combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with some brine, and bay leaves. Cover and let marinate, refrigerated, overnight.
  2. Preheat oven to 350°F / 175°C.
  3. Spoon marinade evenly over the chicken breasts. Sprinkle with brown sugar and pour the white wine around them.
  4. Bake for 35 to 40 minutes (depending on the size of the chicken breasts), basting every 10 minutes with the pan juices until the chicken is done and no longer pink when cut in the center.
  5. Transfer to a serving platter, spoon some of the pan juices over the chicken and sprinkle generously with parsley or cilantro. Serve any remaining juices in a gravy dispenser.
  6. Serve with couscous or rice to soak up the wonderfully flavorful sauce. Enjoy!