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
- 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
- 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.
*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.
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