Updated Chicken Marbella
A modern take on the classic Chicken Marbella from 'The Silver Palate Cookbook', featuring a flavorful blend of prunes, olives, and capers.
Recipe Details
- Prep Time: Overnight
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 20 minutes, plus overnight refrigeration
- Servings: 8
Full Ingredient List
- 4 1/2 pounds chicken thighs and legs, bone-in, skin-on
- 1 head garlic cloves, peeled and pureed
- 1/4 cup dried oregano
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup prunes, pitted
- 1/2 cup green olives, pitted
- 1/4 cup capers with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley, chopped
- salt to taste
- pepper to taste
Marinade and Chicken
Tools and Equipment
- large mixing bowl
- baking dish
- oven
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 4 1/2 pounds | chicken thighs and legs | bone-in, skin-on | |
| 1 head | garlic cloves | peeled and pureed | |
| 1/4 cup | dried oregano | ||
| 1/2 cup | red wine vinegar | ||
| 1/2 cup | olive oil | ||
| 1 cup | prunes | pitted | |
| 1/2 cup | green olives | pitted | |
| 1/4 cup | capers with a bit of juice | ||
| 6 | bay leaves | ||
| 1 cup | brown sugar | ||
| 1 cup | white wine | ||
| 1/4 cup | Italian parsley | chopped | |
| to taste | salt | ||
| to taste | pepper |
Instructions
- Step 1: In a large bowl, combine the chicken, garlic, oregano, vinegar, olive oil, prunes, olives, capers, and bay leaves. Mix well and let marinate overnight in the refrigerator. (Tips: Marinating for at least 8 hours will give the best flavor.)
- Step 2: Preheat the oven to 350°F (175°C).
- Step 3: Arrange the chicken in a single layer in a baking dish and pour the marinade over it. Sprinkle with brown sugar and pour white wine around them. (Tips: Ensure even distribution of sugar for a nice caramelization.)
- Step 4: Bake for 50 minutes to 1 hour, basting frequently with the sauce, until the chicken is golden and juices run clear. (Tips: Use a spoon to frequently drizzle the marinade over the chicken for enhanced flavor.)
- Step 5: Transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle with parsley. (Tips: Serve hot with crusty bread or rice to soak up the sauce.)
Additional Information
Notes: Originally from 'The Silver Palate Cookbook', this dish combines unexpected ingredients like prunes and capers in a harmonious way.