Chicken Marbella glistens with pan juices, dotted with Spanish olives, capers, and prunes. Yes, prunes.
Chicken Marbella checks off so many boxes.
Easy? Check.
Delicious? Check.
Economical ingredients? Check.
Guaranteed to have people begging for the recipe? Check.
A perfect winter meal? Check.
A couple of things to know about Chicken Marbella, a recipe that made its 1979 debut in the The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. (Note, if you ever see this cookbook in a thrift store, buy it.)
Here’s what Rosso and Lukins wrote about Chicken Marbella:
“This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It’s good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors ‘oeuvre.
The overnight marinade is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent party fair.
Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can successfully be divided to make a smaller amount if you wish.”
Doni’s Silver Palate Cookbook has seen better days.
Another thing to know about Chicken Marbella is don’t confuse it with Chicken Marsala. They have similar sounding names, but the only thing they have in common beyond that is they feature chicken.
Finally, one of the most noteworthy parts about Chicken Marbella is that once baked and served, people are often confounded by the star ingredients that include Spanish olives, pitted prunes, capers, and an entire head of garlic. Trust me, the ingredients work together perfectly.
Chicken Marbella came to mind recently when I was sitting between two fellow grandmothers spending several hours watching our grandson’s school’s wrestling tournament. (We share the same grandson.) As the hour grew later, one of the women mentioned dinner, which led to a discussion about easy-but-impressive recipes.
Chicken Marbella came to mind. It’s not something you can whip up quickly, because as Rosso and Lukins mentioned, a long marinating time is crucial for the most delicious Chicken Marbella. But basically, once you have all the ingredients, it’s a matter of just dumping the marinade ingredients and the chicken in a bag and refrigerating everything overnight (put the bag in a bowl, just in case there’s a tiny leak).
The marinating Chicken Marbella is pretty much ready and waiting to be baked the following day. (I’ve actually put the marinating chicken immediately in the freezer for another day/month. Marinating will occur as it freezes, and also as it thaws. Just remember to sprinkle it with brown sugar and drizzle with white wine for the last important step.
After baking, just sit back and prepare to bask in the compliments, and expect to share the recipe.
Chicken Marbella
6 to 8 pounds of chicken thighs (or whatever chicken parts you prefer)
1 head garlic, peeled and finely chopped
1/4 cup dried oregano
coarse salt and freshly ground pepper, to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers, with a bit of juice
6 bay leaves
Combine all the marinade ingredients listed above in a leak-proof plastic bag set inside bowl. Refrigerate overnight, or for 8 hours.
1 cup brown sugar
1 cup white wine
1/4 cup chopped parsley or cilantro (optional)
When you are ready to bake the chicken, reserve the marinade and arrange the chicken in a single layer in one or two large, shallow baking pans, and evenly pour the marinade over the chicken. Don’t get too concerned about having 7 or 8 pounds of chicken. I bought a large package of thighs for this recipe, and knew I’d have more marinade. The more marinade, the merrier, I always say.
Now sprinkle the chicken with the brown sugar. Pour the white wine around the chicken.
Bake at 350 degrees for 50 minutes to 1 hour, basting frequently.
Chicken is done when meat is pricked with a fork and juices run clear, not pink, or when it reaches 165 degrees on a meat thermometer.
With a slotted spoon transfer the chicken, prunes, olives and capers to a serving platter. Moisten with pan juices and sprinkle generously with parsley or cilantro.
Pass the remaining sauce in a sauce boat.
To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over the chicken.
Serves 10 or more.
Recipe adapted from the Silver Palate Cookbook.
Note: This recipe was sponsored by the Redding Grocery Outlet Bargain Markets on Eureka Way and on Churn Creek Road. Below are some of the items purchased for this recipe.
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