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I accidentally added the wine to the marinade…is it ruined?
Fabulous recipe! The combination of sweet prunes with savory capers and olives makes this burst with flavor! A family favorite and so quick and easy to prepare. I also add dried apricots.
I use the leftovers for another tasty meal… De-bone chicken, chop all ingredients, mix together and spoon into the middle of prepared biscuit or popover dough and fold dough up around ingredients, pinching across top to seal it. Place each “popover” in a muffin pan and bake @ 350° for about 20 minutes.
Loved this!! I made it a year ago, and stumbled upon a picture of my dish, and I thought “why haven’t I made this again?” – so I have it marinating in the fridge right now. The sweet/savory/acidic taste to this dish is wonderful. Do not hesitate to give this dish a try – even if you don’t like olives, or prunes, or capers etc. Most people sit down to a Caesar salad and don’t think anything about it, but would turn up their nose if offered an anchovy. It all just works!
One of our biggest family favourites, we use chicken thighs and honey instead of sugar and it works just as well.
faultless easy and tasty recipe.
Love this recipe!! Is It possible to use skinned and boned chicken breasts pieces in a casserole for a Chicken Marbella ladies luncheon? Would it be just as good but easier to eat without bones and skin? Thank you.
Hi, J! Yes, I think that would work well! You’ll just need to reduce the baking time — I’d start checking the chicken after about 20 minutes and continue cooking until opaque all the way through or 165F on a digital thermometer. Enjoy!
I don’t have prunes or apricots or figs. Can I skip the prunes in the recipe?
Hi, Huong! The final flavor will be a little different than intended, but yes, you can skip the prunes. Enjoy!
No, no you can’t. It’s an essential part of the sweet and sour part of the dish. I can’t imagine it with out prunes, or olives.
I made this last night and it was everything promised! We finished the leftovers for lunch. My husband says he would just enjoy the sauce alone over rice or polenta, no chicken. Do you suppose if I added chicken stock to all the ingredients and simmered the daylights out of it, it might work?
Hi, Sydney! Interesting idea! I think it’s definitely worth a shot. If you try it, please let us know how it works out!
Thanks for the comments below. Good to know to rinse the capers and cut back on salt, as I want to make this but it sounds too salty. Is the sugar on top necessary, or can I leave it out?
Hi Sue, I think the sugar is necessary for the balance of flavors, but it’s really all about your particular taste. So you might try some with and some without the sugar to see which you prefer.
Thanks, L have made this for years… L roast hole turkes in roasting bags. L also often use figs, and teeth of garlic….. for he wine l use sweet Vermoth, and balsamic vinager. Love it. cant fail. L also use diffrent olives and some Spanis with pimento.
Hi Elise, the chicken was delicious but a little salty for me, so I wanted to trouble shoot what I might have done wrong. Should I have rinsed the capers? Also what kind of Spanish olives do you recommend?
Hi Jess, you could rinse the capers or you could cut back on the added salt. Everyone’s salt tolerance is different, so use what works best for you! As for the Spanish olives, I would just use large green pitted olives, if you want, the kind of Manzanilla olives that come with pimentos in them, just remove the pimentos.
I made this with boneless and skinless thighs. Worked well and the taste is fabulous. It did make a lot of juice though. Has anyone added thickening?
I made it for my family with boneless thighs only and added half the amount of oregano at is is quite a lot and a strong flavour. 10 thighs with all the same quantity of other ingredients and it was perfect.
I would like to make this with split (1/2) Cornish game hens. Any changes suggested?
Hello P.Bennett, all I can think of is that the cornish game hens may cook faster than chicken, so you probably don’t need to cook them as long in the oven.
I live alone and love this dish but don’t want to be eating it for the next two years. I see even the “for two” recipe calls for TWO CHICKENS. Can this be made well in smaller quantities?
Hi Aynne, Sure just cut the recipe amounts in half. You might not need to cook the dish as long.
Has anyone tried to make this with boneless skinless chicken breasts?
I have made the recipe with boneless, skinless breasts for a buffet. I followed Elise’s perfect recipe for poaching the breasts in cling film, where you twist the wrapped chicken breasts into a loaf shape. I later cut the chicken in slices and put the slices in the marinade, which I had reduced a bit on the stovetop, since I was not actually baking the chicken. It came out very well, and was much easier to eat buffet-style.
I’d like to make this with boneless thighs & breasts. It seems like I’ve tried it with the
breasts and they were dry. Maybe it would be ok with thighs only? Can you help?
Hi Diane, chicken breasts are almost always problematic, even with skin on and bone in. I’m sure the dish will work fine with boneless chicken thighs. You might not need to cook them as long if they are boneless.
Thanks Elise. It’s never pretty seeing an 80 year old woman running from a dinner party. Added Apricots and prunes. The dates lately are not do great. But I am in South Dakota.
As delicious as it is with prunes, you can replace them with apricots (I use canned) and it tastes just as nice in my opinion. :)
I am making this tomorrow for a very opinionated old lady. I love her but if I tell her there are prunes she will walk out. Because everyone else loves this recipe, and I know the prunes are important. I thought I would ‘hide the prunes by loosely chopping and adding some dried apricots. This should divert her. Do you think the combo would still work?
Hi Cari, this recipe is actually a classic Mediterranean dish. You can used dried apricots, plums (prunes), and or dried figs, or some combination. They all work great!
I have a question… my friend made this fir us in South Carolina and i couldnt stop eating it and putting the gravy on evrything… came home to Denver and while it taste the same there us no gravy at all, just clear liquid…i am assuming us the altitude but dint know what to do about it… can you help me? I LOVE this recipe!
Hi Mariela, I think what you might be encountering is a difference in humidity. South Carolina has a humid climate. Denver is extremely dry. At that high elevation it just sucks the moisture out of everything. I recommend covering the chicken while you cook it, and then just broiling it for a minute or two to get some browning at the end. That way the juices won’t evaporate before you have a chance to capture them for gravy.
Thank you! I’ll try that next time
My juice is always watery so I thicken it with a little cornflour – NOT too much!