Chicken Marbella - Silver Palate Cookbook

"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 this...be 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 quantity...it 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."
 
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photo by Darkhunter photo by Darkhunter
photo by Darkhunter
Ready In:
1hr
Ingredients:
13
Serves:
10
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • 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.
  • Pass remaining pan juices in a sauceboat.
  • 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.

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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!
     
  4. Old stand by at my house - always delicious. Feeds a crowd and everyone likes it. Great party dish. The capers add salt and the prunes add sweet - what a combination! Make sure not to over bake the chicken or it will get dry. When entertaining, make ahead and just warm up.
     
  5. I've made this several times for company and everyone loves it. I serve it with a creamy risotto and salad. The only change I make is I substitute 1/4 cup of balsamic vinegar for the 1/2 cup of red wine vinegar. I have even done it without marinating it overnight and it still is full of flavor.
     
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Tweaks

  1. Maple syrup is nice (reduced amount) instead of the sugar
     
  2. I've made this several times for company and everyone loves it. I serve it with a creamy risotto and salad. The only change I make is I substitute 1/4 cup of balsamic vinegar for the 1/2 cup of red wine vinegar. I have even done it without marinating it overnight and it still is full of flavor.
     

RECIPE SUBMITTED BY

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
 
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