A recipe for Chicken Marbella is one from The Silver Palate. The important piece to this recipe is marinating the chicken overnight to ensure the maximum moistness. The recipe serves about 10 people.
To make The Silver Palate's Chicken Marbella, start by combining 1/2 cup of olive oil, 1/2 cup of red wine vinegar, 1 cup of pitted prunes, 1/2 cup of pitted green olives and 1/2 cup of capers, with a bit of their juice to form the marinade. Add in 6 bay leaves, a pureed head of garlic, 1/4 cup of dried oregano, and salt and pepper to season the marinade. Add 4 quartered chickens to the marinade, and let the chicken marinade in the refrigerator overnight.
After marinating, place the chicken on a shallow baking pan, and pour the marinade over it. Top the chicken with 1 cup of brown sugar, and pour 1 cup of dry white wine around the chicken. Bake the chicken for 50 minutes to one hour at 350 degrees Fahrenheit, making sure to baste the chicken with the pan juices frequently. Once cooked, transfer the chicken, prunes, olives and capers to a serving platter. Top with a few spoonfuls of the pan juices, along with 1/4 cup of parsley or cilantro. Serve the remaining pan juices as a sauce for the chicken.