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Chicken Marbella paired with Crémant

Chicken Marbella

Course Main Course
Cuisine American
Keyword Chicken Marbella
Servings 4
Author adapted from "Ottolenghi Simple" Yotam Ottolenghi


  • 4 chicken breasts, skin on and bone in
  • 5 cloves garlic, peeled and crushed
  • 1/2 + cup fresh oregano leaves, plus more for garnish
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 cup Cerignola green olives, pitted
  • 6 tablespoons capers, with 2 tablespoons of their brine
  • 5 oz. Medjool dates, pitted and cut in half lengthwise
  • 2 bay leaves
  • salt and pepper
  • 1/2 cup dry white wine
  • 1 tablespoon molasses


  • In a large nonreactive container place the chicken, garlic, oregano, vinegar, oil, olives, capers, dates, bay leaves, and one teaspoon salt and freshly ground black pepper. Mix ingredients together and cover. Refrigerate for 1-2 days, stirring and turning chicken half way through process.
  • Preheat oven to 400 F.
  • On a roasting pan or oven proof baking dish with sides, place and spread out the chicken with all the ingredients and marinade. In a small bowl or glass measuring cup, whisk the wine and molasses together. Pour over the chicken.  Place in the oven for 40-45 minutes or until chicken registers 165 F on an instant thermometer. Basting 2-3 times during cooking.
  • Serve on a large platter with oregano leaves as a garnish.