Chicken Marbella with Green Peas

Prep Time:
Cook Time: 1 hr 10 min
Serves: 4

This Spanish sweet-tart sauce is easy to put together any time of year. Using affordable pantry staples such as brown sugar, olives, prunes, and chicken broth, this dish will give you loads of bang for your buck. Developed for CFC by Nancy Guppy, RD, MHSc


4 bone-in, skinless chicken breasts
1/2 cup (125 mL) white wine, dry
1/2 cup (125 mL) chicken broth, low-sodium
1/2 cup (125 mL) prunes, dried
1/4 cup (60 mL) brown sugar
1/4 cup (60 mL) red wine vinegar
1/4 cup (60 mL) green olives, sliced
4 cloves garlic, minced
2 bay leaves
1 tbsp (15 mL) olive oil
2 tsp (10 mL) oregano, dried
1/2 tsp (2.5 mL) black pepper, freshly ground
2 cups (500 mL) peas, frozen


1 Preheat oven to 350°F (175°C).
2 Combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, bay leaves, olive oil, oregano and black pepper in a saucepan. Bring to a simmer over medium heat. Reduce the heat and simmer gently, uncovered, for 10 minutes.
3 Place chicken breasts in a large shallow baking dish. Pour the sauce over the chicken. Bake until the chicken is no longer pink in the center, 50-60 minutes. Turn half way through baking and baste with sauce. Scatter frozen green peas over the top during last 5 minutes of baking. Stir peas into sauce.
4 Serve baked chicken with pan juices.