Chicken Marbella

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I am having 10 people for dinner this Friday and my old favorite, Chicken Marbella, is on the menu!

Chicken Marbella is one of the most famous dishes from the Silver Palate Cookbook.  The unusual combination of prunes, capers, and olives is surprisingly delicious!  The longer you marinate the chicken, the better it gets.  2-3  hours will do the trick, but marinating overnight is best.

NOTE:  I used boneless chicken breasts, thighs and drumsticks for this recipe.  I also eliminate the sugar and use chicken broth instead of white wine.   Don't be afraid to experiment.....You can not go wrong with this delicious combination of flavors!

Ingredients

  • 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
  • Cloves from 1/2 head of garlic, peeled and finely chopped
  • 2 Tbsp dried oregano
  • Coarse salt and freshly ground pepper to taste
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes (I like more)
  • 8 large pitted Spanish green olives, cut in half
  • 1/4 cup capers with a bit of juice
  • 3 bay leaves
  • 1/4 cup brown sugar (skip this ingredient if you want to go without the sugar)
  • 1/2 cup white wine (use chicken broth as an alternative)
  • 2 Tbsp fresh Italian parsley, finely chopped

1. In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

2. Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle brown sugar over the chicken pieces and pour white wine around them.  (I you are using brown sugar and wine)

3. Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest point, run with clear yellow juices (not pink).

4. With a slotted spoon, move the chicken, prunes, olives, and capers to a serving platter. Pour some of the pan juices over the chicken and sprinkle generously with parsley. Serve remaining juices in a gravy boat.

Serve chicken warm or room temp, drizzled with sauce and with a selection of olives and dried fruit. Excellent served over couscous, or I like to keep

Seeds of Change Quinoa and Brown Rice packets

in the pantry to go with meals like this.

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