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Chicken Marbella
DifficultyBeginner
A cult-classic from the 1980s Silver Palate Cookbook, Chicken Marbella is a delightful harmony of Mediterranean flavors Chicken marinated in garlic, oregano, prunes, olives, capers, and vinegar, then roasted until golden and caramelized. The result? A tangy-sweet, briny, utterly delicious dish that’s just as elegant for entertaining as it is easy for weeknights.
Yields6 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
For the Chicken
4lbsbone-in, skin-on chicken thighs and/or legs
4clovesgarlic, minced
2tbspdried oregano
Salt and freshly ground black pepper, to taste
½cupred wine vinegar
½cupolive oil
1cuppitted prunes (whole or halved)
½cupSpanish green olives
¼cupcapers with a bit of their juice
4bay leaves
For Baking
½cupbrown sugar
1cupdry white wine
2tbspchopped fresh parsley (for garnish)
Marinate the Chicken
1
In a large bowl or zip-top bag, combine the chicken, garlic, oregano, vinegar, olive oil, prunes, olives, capers, bay leaves, and generous salt and pepper.
Mix thoroughly, ensuring all chicken is coated.
Cover and refrigerate overnight, or at least 6 hours.
Roast to Perfection
2
Preheat oven to 375°F (190°C).
Transfer chicken and marinade to a large baking dish, arranging chicken skin-side up.
Sprinkle brown sugar evenly over the chicken.
Pour white wine around (not directly on top of) the chicken.
Roast uncovered for 50–60 minutes, basting once or twice with pan juices.
Chicken is done when golden brown and internal temp reaches 165°F (74°C).
To Serve
3
Transfer chicken to a platter and spoon pan sauce over the top.
Garnish with chopped parsley.
Serve with:
Couscous, rice pilaf, or roasted potatoes
Steamed greens or herbed green beans
Crusty bread to mop up the sauce
Variations
4
Substitute boneless skinless chicken thighs for a lighter take
Try dried apricots or figs in place of prunes
Add sliced shallots or fennel to the marinade
Pairing Suggestions
5
White wine: Sauvignon Blanc or Spanish Albariño
Red wine: Light Pinot Noir or Grenache
Non-alcoholic: Sparkling water with orange peel or white grape juice
In a large bowl or zip-top bag, combine the chicken, garlic, oregano, vinegar, olive oil, prunes, olives, capers, bay leaves, and generous salt and pepper.
Mix thoroughly, ensuring all chicken is coated.
Cover and refrigerate overnight, or at least 6 hours.
Roast to Perfection
2
Preheat oven to 375°F (190°C).
Transfer chicken and marinade to a large baking dish, arranging chicken skin-side up.
Sprinkle brown sugar evenly over the chicken.
Pour white wine around (not directly on top of) the chicken.
Roast uncovered for 50–60 minutes, basting once or twice with pan juices.
Chicken is done when golden brown and internal temp reaches 165°F (74°C).
To Serve
3
Transfer chicken to a platter and spoon pan sauce over the top.
Garnish with chopped parsley.
Serve with:
Couscous, rice pilaf, or roasted potatoes
Steamed greens or herbed green beans
Crusty bread to mop up the sauce
Variations
4
Substitute boneless skinless chicken thighs for a lighter take
Try dried apricots or figs in place of prunes
Add sliced shallots or fennel to the marinade
Pairing Suggestions
5
White wine: Sauvignon Blanc or Spanish Albariño
Red wine: Light Pinot Noir or Grenache
Non-alcoholic: Sparkling water with orange peel or white grape juice
