Chicken marbella

By Vanessa Gianfrancesco
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The elegant addition your dinner party needs.



  • 8 pieces of chicken (drumstick, thighs, breasts), bone-in, skin-on
  • 1/2 teaspoon (2.5 milliliters) salt, plus more for seasoning chicken
  • 1/2 teaspoon (2.5 milliliters) ground black pepper, plus more for seasoning chicken
  • 3 tablespoons (45 milliliters) olive oil, divided
  • 4 garlic cloves, minced
  • 2 tablespoons (30 milliliters) capers, in brine
  • 2 tablespoons (30 milliliters) white wine vinegar
  • 1 tablespoon (15 milliliters) dried oregano
  • 2 bay leaves
  • 1/2 cup (120 milliliters) white wine
  • 2/3 cup (160 milliliters) pitted prunes
  • 2/3 cup (160 milliliters) pitted green olives
  • 3 tablespoons (45 milliliters) brown sugar
  • 2 tablespoons (30 milliliters) lemon juice
  • 1/4 cup (60 milliliters) chopped flat-leaf parsley


Season chicken with salt and pepper. Set multi-cooker to Sauté, then add one tablespoon (15 milliliters) olive oil. Add pieces of chicken in batches, and sear on both sides. Remove from multi-cooker to a plate. Add garlic, capers, remaining olive oil, vinegar, oregano, bay leaves, white wine, and salt and pepper to the multi-cooker. Whisk together. Add prunes and olives.

Add chicken back to multi-cooker. Sprinkle brown sugar over top. Close and lock lid. Close vent. Set to Pressure Cook on high for 15 minutes. Once cooking has finished, let steam release naturally for ten minutes, then quick release the remainder by opening the valve, making sure to vent steam away from you.

Remove bay leaves. Spoon chicken onto serving platter. Scoop out prunes, olives, and capers onto serving platter. Add lemon juice to cooking liquid in multi-cooker and stir in. Pour some cooking liquid over top of chicken. Garnish with parsley and serve.


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