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Overhead photo of Chicken Marbella with pearl couscous, green olives and prunes in a white baking dish on a brick background.

Chicken Marbella

Libby with Lemony Thyme
This make ahead dish has become a go-to dish in our house. Serve over rice or couscous or even with a big piece of crusty bread. Just don't let one drop of this broth go to waste!
5 from 1 vote
Prep Time 8 hrs
Cook Time 40 mins
Total Time 8 hrs 40 mins
Servings 4


  • 6 skinless chicken thighs or 4 boneless chicken breasts
  • 2 garlic cloves minced
  • 8-10 prunes pitted
  • 8-10 green olives pitted
  • 2 Tbl. capers with liquid
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 bay leaf
  • ½ tsp. dried oregano
  • 8-10 fresh oregano leaves
  • Sea salt & fresh cracked pepper
  • 1/2 cup white wine
  • 1/4 cup brown sugar


  • Combine all ingredients except wine and brown sugar in baking dish.
  • Mix well and refrigerate overnight.
  • Preheat oven to 375 degrees.
  • Top chicken mixture with wine and brown sugar.
  • Bake for 35-40 minutes, basting chicken with liquid several times during cooking, until chicken is cooked through.


This recipe requires an over night marinade (8 hours minimum) Resting the chicken after cooking allows the juices to redistribute through the meat, leaving it juicy & moist.