Chicken Marbella Recipe
A classic dish from the Silver Palate Cookbook, Chicken Marbella is beloved for its irresistible balance of sweet, savory, and tangy flavors. Marinated overnight with prunes, olives, capers, and herbs, the chicken roasts to golden perfection while the pan juices transform into a luscious sauce. It’s elegant enough for entertaining yet simple enough for a cozy family dinner.
Servings: 8
Cost: $14
Equipment
- baking dish
- measuring cup
- measuring spoon
- chef's knife
Ingredients
- 4 pounds chicken pieces bone-in thighs and drumsticks recommended
- 1 head garlic cloves peeled and minced
- ¼ cup dried oregano
- Kosher salt and freshly ground black pepper to taste
- ½ cup red wine vinegar
- ½ cup extra-virgin olive oil
- 1 cup pitted prunes
- ½ cup Spanish green olives with pimentos if desired
- ½ cup capers with a bit of juice
- 3 bay leaves
- ½ cup brown sugar
- 1 cup dry white wine
- ¼ cup fresh parsley chopped (for garnish)
Instructions
- In a large bowl or zip-top bag, combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves. Add the chicken pieces and turn to coat well. Cover and refrigerate at least 6 hours, preferably overnight, turning occasionally.
- Preheat oven to 350°F (175°C). Arrange chicken pieces in a single layer in a large roasting pan. Pour marinade evenly over the chicken, then sprinkle with brown sugar. Pour white wine around (not over) the chicken to keep the sugar on top.
- Roast, basting occasionally with pan juices, for 50–60 minutes, until chicken is golden brown and registers 165°F internally.
- Transfer chicken to a serving platter. Spoon prunes, olives, and capers over top, and drizzle with pan juices.
- Garnish with chopped parsley and serve hot, with crusty bread, couscous, or rice to soak up the sauce.
Notes
- Marinate at least 6 hours (overnight is best) for deeper flavor.
- If using boneless thighs, begin checking for doneness around 30–35 minutes.
- No prunes? Use dried apricots, figs, or dates.
- Substitute chicken broth for wine if desired.
- For extra-silky sauce, skim fat or reduce the pan juices briefly before serving.
- Delicious warm or at room temperature—great for buffets and picnics.
Nutrition
Calories: 603kcal | Carbohydrates: 30g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 551mg | Potassium: 535mg | Fiber: 3g | Sugar: 22g | Vitamin A: 620IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 3mg