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Chicken Marbella from The Silver Palate

10 pieces of chicken Marbella in a roasting pan with prunes, green olives and a garnish of chopped parsley

5 from 1 reviews

This elegant Silver Palate Chicken Marbella recipe is the perfect dinner party dish. An easy dish to cook for a big group and the flavors are fantastically delicious.

Ingredients

Scale
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 1 ½ cups pitted prunes
  • 3/4 cup pitted Spanish green olives
  • ½ cup capers (a 2-ounce jar), with 1 teaspoon of the juice 
  • 6 bay leaves
  • 1 head of garlic, peeled and puréed (I use this garlic press)
  • 1/4 cup dried oregano
  • 2 teaspoons of salt
  • ¼ teaspoon freshly ground pepper
  • 4 pounds of boneless skinless chicken thighs (18 or so pieces)
  • 1 cup dry white wine (Vermouth works well)
  • 3/4 cup dark brown sugar
  • 1/4 cup of finely chopped flat-leaf parsley or cilantro 

Instructions

  1. In a large mixing bowl or plastic container, combine the oil, vinegar, prunes, olives, capers, caper juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken and toss to coat. Cover and marinate in the fridge overnight.
  2. Preheat oven to 350ºF. Arrange the chicken in a single layer in two large shallow baking dishes and spoon all the marinade ingredients on and around the chicken. Pour half the wine into each baking pan, and then sprinkle the all chicken pieces evenly with the brown sugar.
  3. Bake the chicken for 45-50 minutes, or until it’s cooked through, basting with the pan juices after 20 minutes.
  4. To serve, transfer the chicken pieces to a serving platter and spoon the prunes, olives, capers and some of the sauce on and around the chicken pieces. Serve the rest of the sauce on the side. Chicken Marbella can be served at room temperature.

Notes

Make This with bone-in, skin-on chicken: To make this recipe with bone-in chicken, use ‘8-10 pounds of bone-in chicken parts’ – thighs, drumsticks, breasts or any combination. Follow the recipe exactly as written only increase the cooking time to ‘50 minute to an hour’ and baste 3 or 4 times while the chicken cooks, to keep it moist.

Prepare this ahead: Chicken Marbella can be made up to two days ahead and kept in the fridge. Allow it to come to room temperature before serving and spoon some of the juices over it.

Keywords: Recipe for Silver Palate Chicken Marbella, How to Make Chicken Marbella with boneless chicken thighs,