A friend and I were discussing great recipes and food we love, which for me is just about everything, and she asked if I’d heard of Chicken Marbella. This is a recipe I had never heard of so the minute I got home I Googled it. It sounded delicious and I was intrigued with all the different ingredient combinations. This dish also sounded like something great for entertaining since it’s pretty much put together the day before.
I was really looking forward to making this and we were having some friends over for dinner so I did something I never do, made an untested recipe. Gasp! Well, the recipe did have a rating of 3.9 of 4 stars so I felt pretty confident.
It turned out spectacularly and I wish you could smell this picture!
Look for more recipes to come from this celebrated cookbook.
- 4 chickens, 2½ pounds each, quartered (You can use any combination of chicken. I’ve used boneless chicken breasts which came out just as well as the boned breasts and thighs.)
- 1 head of garlic, peeled and finely puréed (I used a garlic press)
- ¼ cup dried oregano
- Course salt and freshly ground black pepper to taste
- ½ cup red wine vinegar
- ½ cup olive oil
- 1 cup pitted prunes (1-7oz. bag)
- ½ cup pitted Spanish green olives (just regular green olives with pimentos, I used Queen)
- ½ cup capers with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- ¼ cup Italian parsley or fresh cilantro, finely chopped
- In a large bowl combine chicken, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers and juice, bay leaves and chicken. Toss the chicken in marinade and cover, refrigerated, overnight. VERY IMPORTANT STEP.
- Preheat oven to 350.
- Arrange chicken in a single layer in one or two large, shallow baking dishes and spoon marinade over it evenly. Be sure you don’t crowd the chicken. 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.
- Place under broiler for just a few minutes to brown and crisp up the skin
- 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 or cilantro. Pass remaining pan juices in a sauce boat.
- 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.
We served this with Roasted Garlic Mashed Potatoes and Brussel Sprouts with Prosciutto. The chicken gets better the next day and the next. It’s delicious cold or warm and The Silver Palate suggests it’s great for a picnic, I agree. When you cook the chicken make sure not to over crowed it in the baking dish. Use two or more baking dishes if necessary. You also could use wings for a hearty appetizer.
My kids liked the chicken but I cut it up and left off the sauce, prunes, capers etc.