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Chicken Marbella with Apricots

A scaled down version of the new-American classic, "Chicken Marbella" from "The Silver Palate Cook Book”  by  Julee Rosso & Sheila Lukins made with apricots instead of prunes.
Prep Time10 minutes
Cook Time50 minutes
Marinate Time8 hours
Course: Main Course
Keyword: Chicken
Servings: 4

Ingredients

  • 50 ml olive oil
  • 50 ml red wine vinegar
  • 100 g dried apricots
  • 100 g green olives
  • 65 g capers
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 2 dried bay leaves (optional)
  • salt to taste
  • pepper to taste
  • 8 skin-on bone-in chicken thighs
  • 50 g brown sugar (can substitute white sugar)
  • 125 ml white wine

Instructions

  • Combine the olive oil, vinegar, apricots, olives, capers, garlic, oregano, bay leaves (if using), and salt and pepper in a large bowl. 
  • Add the chicken and stir to coat. 
  • Cover the bowl and refrigerate overnight or at least 8 hours.
  • Preheat the oven to 180 C  (350°F)
  • Arrange the chicken in a single layer in a large, shallow baking pan and spoon the marinade over it evenly.
  • Sprinkle the chicken pieces with the sugar and pour the white wine around them.
  • Bake, basting occasionally with the pan juices, until done,  about 40 minutes to 50 minutes.  When done, the skin should be crisp and brown and juices from the thickest part of the chicken should run clear.