Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Italian food is all about ingredients and it's not fussy and it's not fancy."
-Wolfgang Puck, Chef

The refrigerator light goes on...

This is not fussy and not fancy. The combination of sweet prunes, salty olives, tart capers, savory chicken and vinegar is the perfect blend of ingredients. Great recipes are about balance and this is a perfect balance of flavors. Served over nutty brown rice and you have a great meal - and even better leftovers.


These are the flower bud of a bush from the family Capparidaceae. Cultivated in the hot climates of the Mediterranean and Asia, the immature flowers are picked and then pickled in vinegar brine. They are bland when raw but pickled capers are pungent with a sharp piquant flavor.


Chicken Marbella

Servings = 4 | Serving size =about 2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes great leftovers. Note that cooking time does not include marinating time.

Serve with Brown Rice


Serve with Sauteed Spinach or Parmesan Squash. or Herbed Zucchini or Healthy Caesar Salad or Parmesan Zucchini

16 ounces boneless skinless chicken thighs (cut into large chunks)
4 cloves garlic (minced)
1 Tbsp dried oregano
1/4 tsp salt
fresh ground black pepper (to taste)
2 Tbsp red wine vinegar
2 Tbsp olive oil
2 1/2 ounces pitted prunes (about 9)(coarsely chopped)
9 large green olives (about 9)(slivered)
2 Tbsp capers
1 Tbsp caper liquid
2 bay leaves
4 tsp honey
1/3 cup white wine
2 Tbsp chopped parsley

Place the chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, caper liquid, bay leaves, honey, white wine, and chopped parsley in a medium sauce pan.

Cover and marinate in the refrigerator for at least 6 hours. Stir occasionally.

Preheat the oven to 300F.

Place the pot in the oven and roast for 30 minutes. Remove and stir.

Roast for another 20 minutes.

Stir and serve over rice.

Nutrition Facts

Serving size = about 2 cups

Servings = 4


Amount Per Serving

Calories 271 Calories from Fat 102
  % Daily Value
Total Fat 11g 19%
    Saturated Fat 2g 8%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 94mg 32%
Sodium 375mg 16%
Total Carbohydrates 15g 5%
    Dietary Fiber 1g 5%
    Sugars 10g
Protein 23g
Vitamin A 5% Vitamin C 12%
Calcium 6% Iron 14%
Vitamin K 49 mcg Potassium 404 mg
Magnesium 38 mg