Hello Princesses!

It’s time to cook!

Forget Chicken Marbella! My version is so so so much better! Lots of flavor, deliciousness and of course, wine! I love this for a big group because you do almost all the prep the day before and then just put it in the oven. Dinner is served!

Watch the cooking video here:




3 breasts, 4 chicken thighs, all bone-in, skin on (you can also use 1 whole chicken cut up)

4 medium size potatoes, cut in large bite pieces

½ cup red wine vinegar

½ cup olive oil

1 cup large pitted green olives

1 6-oz bag of dried apricots, cut in half

1 3.5 ounce jar capers, with juice (1/2 cup)

6-8 cloves garlic, chopped

5 bay leaves

¼ cup dried oregano

1 ½ tsp paprika

1/3 cup brown sugar

1 ½ cup red wine (pinot, shiraz, merlot, whatever you want)

Fresh parsley



In a medium bowl, mix together the vinegar, olive oil, olives, apricots, capers, garlic, bay leaves, oregano, paprika, and salt and pepper to taste.

In a Ziploc freezer bag, put in chicken, potatoes and marinade. Seal and massager around so the marinade gets distributed. Put in fridge overnight, taking out a couple of times to move marinade around.


Next day, preheat oven to 350.

In roasting pan (you may need 2), pour the chicken mixture with marinade with chicken skin-side up. Sprinkle brown sugar over chicken. Salt and pepper. Pour wine around edges of the pan (not directly on the chicken).

Roast for 45-60 minutes. Transfer to platter with sauce and sprinkle with fresh chopped parsley.