Recipes 10
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Duffy's Chicken Marbella

by Duffy Page

(adapted from Silver Palate Cookbook)


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6lb Boneless chicken breasts, cubed

1 tbsp Chopped garlic in oil

Salt & pepper to taste

1/4 - 1/2 cup Dried oregano (I use the lower end)

1 cup Red wine vinegar

1 cup Olive oil

2 cups Pitted prunes

1 cup Pitted Spanish green olives

8 Bay leaves

2 cups Brown sugar

2 cups White wine

1/4 cup Chopped parsley




1. In a large bowl, combine chicken, garlic, salt, pepper, vinegar, olive oil, prunes, olives and bay leaves; cover and refrigerate overnight.

2. When ready to cook, preheat oven to 350 degrees.

3. Arrange chicken in a single layer in one or two shallow baking dishes, and spoon marinade evenly over it.

4. Sprinkle chicken with brown sugar and pour white wine around.

5. Bake for 50 minutes to 1 hour, basting several times.

6. When done, transfer to serving dish and sprinkle with chopped parsley.


Recipe can be made ahead and served hot or at room temperature.

Great to freeze for later.

Great buffet dish served with any kind of rice pilaf.