Chicken Marbella - Silver Palate Cookbook

Total Time
Prep 10 mins
Cook 50 mins

This is from the Silver Palate Cookbook, and I love their food. I have seen this recipe for years and finally decided to try it and I am so glad I did! Prunes, capers and olives just didn't sound good, but I was SO wrong! I usually use legs and thighs, marinate them for about 6 hours in a plastic zip-top bag, and turn them every couple of hours. Only change I made was using 2 heads of roasted garlic instead of the 1 head of raw garlic. (that's HEAD, not clove.) I always use skin on, they brown and caramelize to a rich deep color. I urge you to try brave and do it, you will be pleasantly suprised! : ) This makes a large amount, you can easily halve this recipe. Prep time does not include marinating time. Hope you enjoy! Correction...For the large IS 4 2 1/2 lbs.chicken, sorry for ommision of the 4 in the original post. But Zaar won't let me put 4 chickens in the recipe.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
  3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
  4. Bake for 50 minutes to 1 hour, basting frequently with pan juices.
  5. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
  6. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
  7. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
  8. Pass remaining pan juices in a sauceboat.
  9. 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.
Most Helpful

This is a recipe our family has used for years and years, (about 18 years!). We would use Cornish game hens around Christmas and Thanksgiving, and one year we marinated a turkey. We usually marinate for at least 24 hours, sometimes two or three days. We also used 1 cup red wine vinegar, 1 cup olives, and added 1 cup apricots (which I always picked out, but it adds so much to the marinade). We also use 8 bay leaves. This is quite possibly the best recipe ever....sooooo good!!! Thank you for posting it!

WildLightning October 20, 2009

My friend Amy made this for Passover- delicious- even my 14 year old picky eater loved it and the only thing my friend added to the recipe was dried apricots.

Oolala April 20, 2011

I bought the Silver Palate cookery book just to get this recipe, as I wanted it for a big party. The only change I made was to double the quantity and use skinless breasts. This has to be one of the most successful 'surprise' recipes there is!

SarahEmmm July 15, 2010