Chicken Marbella – Marvelous
This photo doesn't do justice to just how stained and disgusting this page from my Silver Palate cookbook really is.
It's pretty bad. Guess I should get one of those Plexiglas cookbook holders so the pages don't get so splattered. Oh wait. I already own a cookbook holder. Do I use it? Uh, no.
The point in showing you this isn't to make myself look like a slob, but to assure you this is such a great recipe since I've turned to it so many times over the last 25 years or so. I've made it for weddings, baby showers and potlucks. I've made it with wings for appetizers, and breasts for entrees.
This recipe feels 10 or more people.
It's one of those recipes people always love so much that they'll request the recipe. Without fail, everyone express surprise when I start reciting the ingredients, things like prunes, capers, Spanish olives, 1/4 cup oregano. Some turn their noses up at it. Trust me, I tell them. Try it. You'll like it. Works every time.
OK, you try.
Here's an adaptation of the Chicken Marbella from one of my Silver Palate cookbooks.
Chicken Marbella
4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely chopped 1/4 cup dried oregano Coarse freshly ground pepper and salt, to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish olives 1/4 cup capers, with a bit of the juice 6 bay leaves 1 cup brown sugar 1 cup white wine Garnish: 1/4 cup Italian parsley or fresh cilantro, finely chopped.In a large, heavy plastic bag (or zip-top bag) combine the chicken with everything except the brown sugar, white wine and garnish.
Let every marinade in the bag at least over night.
Place chicken single layer in a large baking dish or cookie sheet. Spoon the marinade evenly over the chicken pieces.
Sprinkle the brown sugar over the chicken, then slowly pour the white wine over the sugar.
Bake for about 1 hour in a preheat 350-degree over, baste often to keep chicken moist. Make sure chicken is cooked in the middle before finishing. (If you make a little cut in one of the pieces, the juices will run clear when the chicken's done.)
Serve hot or at room temperature. Pass remaining reserved juices around for people to have with their chicken.
Serves about 10 or more portions, or about 10 servings. Enjoy!
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I had one of those plexiglass cookbook holders... one day I knocked it on the floor and it shattered. So much for that.
Funny story about Chicken Marbella... Sheila Lukens (who co-wrote The Silver Palate books) said she's been in restaurants all over the world and been served dishes with names like Poulet aux Pruneau.... the exact same dish. It's traveled the world and been usurped by every chef who didn't think anyone would notice that the name was changed.
It's that good and it's become a standard now. And people do squint at it - "Are those prunes?" but one taste and they're hooked. Great recipe.
This is one of my go to recipes too! A friend of mine, hello Sara, made this for my family when we brought Felex home from the hospital 8 years ago. It has been a standard since. LOVE IT! As for your cookbook holder, toss it in your next flea market pile. I love when cookbooks show wear and love, you should put side notes in them too.
I think I will make Chicken Marbella tonite!
My Silver Palate cookbook is a disgusting mess, too -- years of fun and delicious eats will do that to us all. I love this recipe, too -- it's a Gotta Try It because the ingredients are so bizarre. And it is, always, a hit.
BTW -- love the typo:
"This recipe feels 10 or more people"
That's exactly what good food SHOULD do. Cheers.
How wonderful that sounds, prunes and all. I'll need to cut the recipe in half, but it seems to me that would work.