Joni Sare, cooking instructor

Chicken Marbella


  • 2 cups red wine
  • 1/4 cup red sherry (or 1 tbls balsamic vinegar)
  • 1 jar capers
  • 1 can green olives
  • 1 can black olives
  • 1 tsp dried oregano
  • 2 tbls oil (or butter)
  • 1/2 onion, chopped
  • 2 chicken breasts (chopped to bite-size pieces)
  • 3 cloves garlic, minced


1. Make the reduction sauce in small sauce pan:

  • 2 cups red wine
  • 1/4 cup red sherry (or 1 tbls balsamic vinegar)
  • 10 capers, and all the caper juice (refill the jar with water, covering the remaining capers)
  • 10 olives, and a bit of olive juice
  • 1 tsp dried oregano
  • Heat on low simmer until mixture is half the amount that you started with, about 20 minutes.

2. When just about done, slowly add 1 tbls arrowroot, dissolved in 2 tbls cold water, stirring constantly. Cook and stir until well mixed and sauce is thickened. Remove from heat, set aside.

3. In saute pan: heat 2 tbls of oil, add onions and cook until translucent, about 5 minutes, stir often.

4. Add the chicken pieces, cook on each side for 3 minutes.

5. When just about done, add the minced garlic, cook for a few minutes, stir often.

6. Add the reduction sauce (thickened with arrowroot), mix well.

Option, add more:

  • black olives
  • green olives
  • capers
  • 3 cloves garlic, minced

Fresh oregano leaves

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