Chicken Marbella Derivative

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Total Time
25hrs
Prep
24 hrs
Cook
1 hr

NOTE: I found the original recipe uncredited on a random website several years ago, and AFTER posting this, found out that it is from the "Silver Palate Cookbook." This version is not the original; it's been altered according to my preferences. (If you have not seen this classic cookbook, check it out, but please don't make the rabbit recipes.) This is a yummy, impressive recipe with strong flavors -- lots of fruit, garlic, wine, and spices combine to make a luscious dark sauce! I have substituted raisins in place of the prunes, but prefer the original way. This dish has been a big hit with dinner guests, even those who are hesitant to eat prunes because of their "reputation". :) (The prep time is high because I like to marinade mine overnight -- actual chopping can be done in under 20 minutes.)

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Ingredients

Nutrition

Directions

  1. Seperate the garlic into cloves, then peel and coarsely chop.
  2. Place garlic into the food processor (do not process yet!).
  3. Coarsely chop the prunes.
  4. Add half of them to the food processor, and set the remaining chopped prunes aside.
  5. Add vinegar and 1 cup of the wine to the food processor.
  6. Whirl everything around until the mixture is almost (but not quite) a puree.
  7. Add remaining prunes, remaining wine, oregano, capers, and half of the brown sugar to the mixture.
  8. Pulse food processor for a few seconds, just enough to thoroughly mix the ingredients.
  9. Poke holes in chicken.
  10. Place chicken and bay leaves in a plastic bag, and pour wine mixture over chicken.
  11. Marinate 12-48 hours.
  12. When it's time to make dinner: Preheat oven to 350.
  13. Spray non-stick spray on a shallow baking pan.
  14. Arrange chicken onto pan.
  15. Remove bay leaves from marinade mixture& discard them.
  16. Pour marinade over chicken.
  17. Sprinkle remaining brown sugar over the chicken.
  18. Bake, uncovered, at 350* for 45-60 minutes, or until chicken is fully cooked.
  19. Serve over noodles or rice, and enjoy!
Most Helpful

5 5

I am in shock that nobody has reviewed this recipe. This is absolutely amazing. I prefer to use the dark meat of the chicken but either one is good. I had this dish at my friend's Aunts house in Miami back in 2000 and have been making it ever since. When I make it, I call it Miami chicken because as most of us do with recipes...I altered it a bit but not too much. Try this, you wouldn't be disappointed