I worked together with the California Raisin Marketing Board to create this recipe and was compensated for my time. The opinions below are mine and mine alone and do not represent those of the California Raisin Marketing Board.
The smell of Chicken Marbella cooking is one that brings me back to my childhood. The naturally-sweet California Raisins are absolutely what make the dish into one that stands out. Combine these sweet little morsels with the briny capers, garlic, white wine… Mmmmm. I asked my mom when writing this post where she got the recipe and she hasn’t the slightest idea. “That’s fine mom! Can you send me the original recipe please?” Lucky for you I rewrote it. She is amazing on many levels, but handwriting isn’t one of her strong points. :)
This is a great recipe for about a million reasons. Okay maybe that is a slight exaggeration. But in all seriousness, it is definitely one to keep in the front of that recipe binder! The flavor combination is perfect (sweet raisins, salty and savory additions…. The sauce mixed in with rice or absorbed with a piece of bread… Probably not a good idea to write food posts when you’re hungry), it is easily pulled together, simple to double or even quadruple for a crowd and has a little bit of a different flare than your typical chicken dinner.
I have tweaked mom’s original recipe to my (and my family’s) liking and hope you enjoy it as much as we do! A few tips from my kitchen to yours. This is SO good if you marinate it for a full twenty-four hours. BUT, sometimes life happens and you don’t get the chance, it will still be amazing if you only have a chance to let it marinate for a few hours. Also, I like to start my chicken in the oven covered in foil, then about halfway through I remove the foil and let the skin of the chicken brown. Mom swears by keeping the cover on and not losing a smidge of moisture. Merely a matter of preference. Lastly, a warning. This smells so good that your sister may magically show up to “help with Levi” for the afternoon and happen to stay for dinner.
- 2.5 lbs chicken (I used thighs but you can use whatever bone-in you have)
- 2 Tablespoons capers and a little juice
- 4 cloves of garlic, minced
- 2 Tablespoons red wine vinegar
- 2 Tablespoons olive oil
- ½ cup raisins
- 1 Tablespoon oregano
- 2 bay leaves
- salt and pepper to taste
- ¼ cup brown sugar
- ¼ cup white wine
- 2 Tablespoons chopped parsley
- In a large bowl or ziplock bag combine chicken pieces, garlic, oregano, salt, pepper, vinegar, olive oil, raisins, capers (and juice) and bay leaves. Cover or seal and let marinate in the refrigerator overnight.
- Preheat the oven to 350.
- Arrange chicken in a single layer in a shallow baking pan and spoon marinade over it evenly. Sprinkle with the brown sugar and pour white wine around the pan. Bake for 50-60 minutes, basting frequently with pan juices. Chicken is done when thickest pieces yield clear juice.
- With a slotted spoon transfer chicken, raisins and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices and serve over rice or pasta.