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.
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.
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.
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.
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.
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.
6 servings