Prep 15 mins
Cook 1 hr
The famous Chicken Marbella from the Silver Palate Cookbook. This recipe has been bringing down the house for years and I have made serious adaptations to it, fine-tuning it to suit our taste and make it a little more practical. I like to serve this with cous-cous and a big green salad.
- 907.18 g chicken thigh pieces, skinless and boneless, cut each piece into 4
- 1 head garlic, peeled and finely pureed (this works out to about 6-8 cloves)
- 22.18 ml dried oregano, crumbled
- coarse salt
- fresh ground black pepper
- 78.07 ml red wine vinegar
- 78.07 ml olive oil
- 12 pitted prunes (I cut them in half)
- 6 dried apricots, cut in half (optional)
- 118.29 ml pitted spanish green olives
- 78.07 ml capers, with a bit of juice
- 3 bay leaves
- 118.29 ml brown sugar (I prefer to use less - 1/4 cup is fine)
- 177.44 ml white wine
- 2.46 ml chili powder (not in original recipe) (optional)
- 78.07 ml Italian parsley (cilantro) or 78.07 ml fresh coriander, finely chopped (cilantro)
- In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots (if using), olives, capers and juice, bay leaves, brown sugar and white wine.
- Cover and let marinate, refrigerated, overnight.
- Preheat oven to 350°F.
- Arrange chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly.
- Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
- With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
- Note: 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 juices over chicken.
I came looking for this recipe after being served an amazing "maybe spanish chicken/prune/olive/wine casserole" at a catered work function and was unable to track down the caterer to get the recipe directly. Turns out it was Chicken Marbella (Thank you recipezaar for your search by ingrediant function) I am very judicious in giving out a perfect 5 stars but there is nothing to fault in this recipe - it is a classic for a good reason. Its super easy to make (just put it all in the dish you're going to bake it in the night before then add the wine and sugar put it in the oven the next night) and tastes divine. I am not generally a fan of fruit in meat dishes and had I simply read the recipe when I was browsing for something to make I probably would have dismissed it, I would have been SORELY mistaken. This is a fantastic, delicious, simple to prepare recipe I would encourage you to try it. I made mine with skinless chicken thigh peices. I used 4 large cloves of garlic which was perfect for my tastes but if you're not a big garlic fan 2 or 3 would probably be enough. I added 1/2 cup of dried apricots as the original dish I ate which sent me in search of this recipe included apricots and a google search showed they are considered an optional extra. About 20 mins into the cooking time I covered the dish with tin foil as even with basting the top of the chicken peices were drying out a little. Outstanding recipe evelyn/athens! Thank you.
Fabulous. What more can I say? The absolute perfect dish for entertaining.
Great recipe. I actually used breasts instead of thighs and I used 2 tablespoons of oil instead of 1/4 cup. We really enjoyed it.