The Silver Palate’s Chicken Marbella–quartered chickens marinated overnight in oil, vinegar, capers, olives, prunes, and herbs then baked with brown sugar and white wine–is a classic.
The Silver Palate’s Chicken Marbella–quartered chicken marinated overnight in oil, vinegar, capers, olives, prunes, and herbs then baked with brown sugar and white wine–is a classic. Skin-on thighs and drummies (as pictured) are often used, too. Either way, it’s delicious. We vastly prefer it with bone-in, skin-on chicken though—and extra olives.–Renee Schettler
Chicken Marbella
Ingredients
- Two 3 1/2- to 4-pound bone-in, skin-on chickens, cut into pieces
- 1 garlic head finely puréed
- 1/4 cup dried oregano
- Coarse salt and freshly ground pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 cups pitted dried plums
- 1 cup pitted green olives or a mix of olives such as Greek, Moroccan, or French
- 1/2 cup capers with about a tablespoon of their juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup finely chopped flat-leaf parsley or cilantro leaves
Directions
- Place the chicken pieces in a large bowl. Add the garlic, oregano, coarse salt and pepper, vinegar, olive oil, dried plums, olives, capers and juice, and bay leaves. Rub the chicken well with the marinade and refrigerate, covered, ideally overnight but at least for 2 hours.
- Preheat the oven to 350°F (175°C).
- Arrange the chicken in a single layer in 1 or 2 large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around but not on them.
- Bake for about 40 minutes, basting every 10 minutes with the pan juices.
- Using a slotted spoon, arrange the chicken, dried plums, olives, and capers on a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with the parsley or cilantro. Serve the remaining pan juices in a separate bowl.
Notes
*Can I use other cuts of chicken in chicken Marbella?
The original Silver Palate chicken Marabella uses quartered chickens. If you prefer boneless, skinless chicken breasts, feel free to use whatever you please. Just be aware that you will miss out on the sweetly caramelized skin. Feel free to use any combination of chicken that you like, just make sure to adjust your timing in the oven.Show Nutrition
Recipe Testers' Reviews
Every last one of my guests raved about this dish. The blend of flavors and textures is exciting to the palate, and it is visually stunning. I called my mother the next day to tell her that I have a winning recipe for her to make the next time she hosts her bridge club.
This smelled absolutely delicious as it cooked. The flavor was excellent as well, quite sweet; I found it went well with a saltier side dish. If I were to change anything, it would be to reduce the pan sauces a bit more before serving.
Originally published May 3, 2005
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This is Just Delicious! So many flavor notes. Is that a thing ? 🙂 A Keeper. I did adjust the garlic and use 1/2 the amount suggested.
Again, technically speaking: Yummy 🙂 Stay Safe !
Thanks, Randi! We’re so pleased that you enjoyed it so much. Thanks for taking the time to let us know.
What do you do if you don’t like olives?
rach, I’d suggest one of our other chicken recipes. The olives are really what makes this recipe!
I thought this was a little sweet, but my family went nuts for this dish. They even ate it the next day as leftovers, which for some of them is unheard of. The mixed olives are attractive and tasty alongside the chicken.
Taryn, I’m with your family. I love this dish!
This is a delicious and simple to make recipe. I actually had all the ingredients at home, which made it easy for me. The contrast of the sweetness of the dried plums and sugar with the vinegar, olives, and capers gave the recipe a sweet-and-sour taste. I found that the chicken tasted even better the next day, since it absorbed the taste of all the other ingredients.
Many thanks for sharing this, Gisela! Love the next day greatness!
This is excellent and originally I found this recipe years ago in one of the Silver Palate cookbooks. Serve this with couscous. Great dish for a crowd.