Chicken Marbella —a retro classic from the Silver Palate Cookbook that’s experiencing a delicious revival! This dish is sweet, savory, tangy, and briny all at once—thanks to its magical combination of prunes, olives, capers, and garlic. It’s deceptively simple to prepare and absolutely perfect for dinner parties or a make-ahead meal.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 45 minsTotal Time 1 hr 5 minsFor the Marinade
4 lbs bone-in, skin-on chicken thighs and/or drumsticks
4 cloves garlic, minced
¼ cup dried oregano
Salt and freshly ground black pepper, to taste
½ cup red wine vinegar
½ cup extra virgin olive oil
1 cup pitted prunes, halved
½ cup green Spanish olives, halved or whole
¼ cup capers with a little juice
3 bay leaves
For Baking
½ cup brown sugar
½ cup dry white wine
Fresh parsley or chopped cilantro, for garnish (optional)
Marinate the Chicken (the night before)
1
Place chicken in a large bowl or zip-top bag.
Add garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers , and bay leaves .
Mix thoroughly, cover, and refrigerate overnight (at least 8 hours) . Stir occasionally if possible.
Bake the Chicken
2
Preheat oven to 375°F (190°C) .
Arrange chicken pieces in a single layer in a large baking dish or roasting pan.
Pour marinade over the chicken, making sure the fruit and olives are evenly distributed.
Sprinkle brown sugar evenly over the chicken.
Pour white wine around (not over) the chicken to moisten the pan without washing off the sugar.
Roast uncovered for 45–50 minutes , or until the chicken skin is golden brown and the juices run clear.
Serve
3
Transfer chicken to a serving platter.
Spoon pan juices, prunes, olives, and capers over the top.
Garnish with chopped parsley or cilantro for a pop of color.
Suggested Pairings
4
Serve with couscous , mashed potatoes , rice pilaf , or crusty sourdough to soak up that amazing sauce.
Wine pairing: A Chardonnay , Grenache blanc , or even a light Pinot Noir works beautifully.
Tips & Variations
5
Make ahead : The dish is even better the next day. Reheat gently with a splash of wine or broth.
Vegetarian version : Try roasting chickpeas and cauliflower with the same marinade!
Want it richer? Add a few pats of butter before baking.
Ingredients For the Marinade
4 lbs bone-in, skin-on chicken thighs and/or drumsticks
4 cloves garlic, minced
¼ cup dried oregano
Salt and freshly ground black pepper, to taste
½ cup red wine vinegar
½ cup extra virgin olive oil
1 cup pitted prunes, halved
½ cup green Spanish olives, halved or whole
¼ cup capers with a little juice
3 bay leaves
For Baking
½ cup brown sugar
½ cup dry white wine
Fresh parsley or chopped cilantro, for garnish (optional)
Directions Marinate the Chicken (the night before)
1
Place chicken in a large bowl or zip-top bag.
Add garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers , and bay leaves .
Mix thoroughly, cover, and refrigerate overnight (at least 8 hours) . Stir occasionally if possible.
Bake the Chicken
2
Preheat oven to 375°F (190°C) .
Arrange chicken pieces in a single layer in a large baking dish or roasting pan.
Pour marinade over the chicken, making sure the fruit and olives are evenly distributed.
Sprinkle brown sugar evenly over the chicken.
Pour white wine around (not over) the chicken to moisten the pan without washing off the sugar.
Roast uncovered for 45–50 minutes , or until the chicken skin is golden brown and the juices run clear.
Serve
3
Transfer chicken to a serving platter.
Spoon pan juices, prunes, olives, and capers over the top.
Garnish with chopped parsley or cilantro for a pop of color.
Suggested Pairings
4
Serve with couscous , mashed potatoes , rice pilaf , or crusty sourdough to soak up that amazing sauce.
Wine pairing: A Chardonnay , Grenache blanc , or even a light Pinot Noir works beautifully.
Tips & Variations
5
Make ahead : The dish is even better the next day. Reheat gently with a splash of wine or broth.
Vegetarian version : Try roasting chickpeas and cauliflower with the same marinade!
Want it richer? Add a few pats of butter before baking.
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