This was the first main-course dish to be offered at The Silver Palate shop, 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 appetizer.
The overnight marination 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 picnic fare.
Ingredients
Makes about 10 servings
Step 1
1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
Step 2
2. Preheat the oven to 350°F.
Step 3
3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
Step 4
4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
Step 5
5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.
To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.
Leave a Review
Reviews (21)
Back to TopDelicious! I served it with jasmin rice and it was a hit. I only put half the sugar and it was plenty for our taste. Enjoy!
periwinkle441004
Canada
3/18/2020
I dislike dried prunes so I substituted a combination of dried figs and dried apricots. It was delicious served over couscous
LipstickLibrarian
Vancouver, BC Canada
11/17/2019
Sometimes I use California sour apricots and sometimes prunes. Either way it’s delicious. As we don’t use alcohol I substitute balsamic vinegar diluted with water or chicken stock to the assembled pan of chicken which is equally delicious to the original recipe. I also have been known to sub parsley for cilantro if that’s what I have. I make a smaller amount for two. I have had it with skinned chicken at my SIL’sbut it doesn’t have much flavor.
hp
NYC
8/11/2019
I love Chicken Marbella, and am excited to try this recipe! Question: does one use a large sheet-pan, or something with slightly higher sides? The recipe calls for a “large, shallow baking pan” which sounds like a sheet-pan (and which would likely be better in terms of evenly browning the chicken), but I am a little worried about pouring 1 cup of wine over the top of the chicken and marinade and making the sheet-pan too full of liquid to get it in and out of the oven. Any tips from those who have already made this recipe successfully? Thank you!!
woodylane
California
2/23/2019
Love this!
m_t_ste
1/9/2019
Love this recipe and go back to it over and over -- BUT with a small change which, to me, substantially increases its visual appeal. Instead of prunes, which are ragged and depressing after cooking, I use dried apricots. They hold their shape, contribute the same fruit flavor, and add nicely to the color.
ncmeditor
Durham, NC
6/6/2018
Yeah, this is SO easy & great for serving a large group of people. Cheap & cheerful. Love it!
rottnk9
Vancouver, BC
10/30/2017
I grew up in Los Angeles and have been a fan of La Brea Bakery for many years. I was introduced to this dish through a friend, as prepared from the Silver Pallette cookbook. It has been a favorite of mine, and all of my family and friends, for years and years. Fun fact - I've recently learned that this dish is actually derived from a French classic, "Lapin Au Pruneau", or rabbit with prunes. It is always a crowd pleaser! (with chicken, not rabbit ;-).
bluesdude805
VenturaVentura, CAVentura
1/13/2017
这是我最喜欢的食谱从小型的首选之一manbetx苹果下载l dinner parties. Despite the seemingly unusual combination of flavours -- prunes, capers, olives -- I haven't had one person dislike it. I usually serve it over some lightly cooked spinach and orzo.
golobolbol
11/26/2016
In response to the amount of chicken question, the original recipe says "16 pieces, 10 or more servings". It calls for four 2 1/2 lb or so chickens, quartered. That's where they get the 16 pieces.
kmt7139
Dallas, TX
9/27/2016
I believe there is a typo in this recipe- it should read 2 chickens 3 1/2 -4 lbs each instead o f 4 chickens at 2 1/2 lbs. With that correction this recipe is delicious.
Anonymous
Lalarchmont, lny
6/30/2016
I have been cooking this recipe since the book was first published. The fact that it can be served at room temperature and completely prepared ahead makes it ideal for entertaining. It was a standard on my New Years buffet table. This week it will be served for a family gathering after graduation.
Anonymous
Jasper, AL
5/18/2016
This recipe was okay. Somehow the chicken didn't absorb as much flavor as I was hoping. Prunes cooked in chicken juices are rather disgusting.
Anonymous
Oakton, Virginia
5/3/2016
Mmmm, yassss. I first had this at a co-worker's house 20 years ago. I begged her for the recipe, and I have been making it for group gatherings and family dinners ever since. People always drave and it all gets lapped up.
Anonymous
Palo Alto, CA
2/22/2016
This is a fabulous recipe. You wouldn't think the ingredients would mesh as well as they do. I made this with bone-in breasts but after it had cooked and cooled, I took all of the meat off of the bone. The broth is killer. I look forward to making this again and having delicious leftovers in freezer.
julpas
Yardley, PA
1/24/2016
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