Chicken Marbella

March 31, 2021

Jill Melton

The best thing about this classic from the 1982 Silver Palate Cookbook, is that it’s great hot, or cold for a picnic. Chicken pieces are marinated in cooked in garlic, capers, olives, prunes, vinegar and oregano (lots of oregano). Then baked with wine and brown sugar creating a yummy sopping sauce. Use whatever chicken pieces you like best, but some with skin on is best. Perfect for fall weekends and get togethers.

Ingredients

1/2 cup olive oil

1/2 cup red wine (or sherry) vinegar

1 cup prunes

1/2 cup pitted Spanish green olives

1/2 cup capers

6 bay leaves

10 cloves garlic, peeled and finely chopped or pureed

1/4 cup fresh oregano leaves

2 teaspoons kosher salt

freshly ground pepper

6 pounds chicken (leg quarters or thighs or 2 chickens, cut up) with skin

1 cup white wine

1 cup brown sugar

2 green onions, chopped

2 tablespoons chopped fresh parsley

Preparation

In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

Chicken Marbella

Jill Melton

Ingredients

Preparation

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