Monday, April 6, 2009

Chicken Marbella

I have been "awol" from here for a has been very hectic. But I thought I would post a nice recipe that works well for Passover. When you need something little different from the usual brisket or roasted chicken. Most people adore family however found it too sweet so I will leave out the brown sugar the next time or use much smells divine when it is marinating and one thing I really like about it is that it can be served room temperature or cold. So it can sit while you assemble the rest of your dinner.
I wish all who celebrate, a very "Zissen Pesach"...a "Sweet Passover"...and a Happy Easter!

Chicken Marbella
from the "Silver Palate" cookbook

This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer.

The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it
travels well and makes excellent picnic fare.

1⁄2 cup olive oil
1⁄2 cup red wine vinegar
1 cup pitted prunes
1⁄2 cup pitted Spanish green olives
1⁄2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely puréed
1⁄4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2 1⁄2 pounds each), quartered
1 cup brown sugar
1 cup dry white wine
1⁄4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.

2. Preheat the oven to 350°F.

3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.

16 pieces, 10 or more portions

Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.


  1. I have made this.. and I have been remiss in making it again! Thanka for the reminder..your photos was just the little nudge I needed!

  2. Linda, you've done it again ~ (I just made this a few days ago!) I didn't bother posting about it because I couldn't get an appealing image ~ but you DID it!! Very nice!

    The first time I tasted Chicken Marbella was in 1975 ~ (I remember because my bro & sil served it while we were visiting them in San Diego.) It was such a surprising combination of flavors; new to me.

    I try to make it at least once a year; excellent suggestion to serve it for Passover.

    I'm wishing you and your family a joyous holiday filled with hope and happiness.


  3. Mmmm, this is one of my favorite dishes. I'll have to put it on the menu plan very soon. The combination of flavors is amazing!

  4. This looks great! Thanks for sharing! Do you have the reciepe to share for that yummy cinnamon roll on your sidebar? Those are my favorite kind!!!!!!

  5. This is a wonderful chicken entree. I haven't made it in ages and you've inspired me to prepare it again soon. I love the combination of flavors.

    And what a great photo. Mouth watering.

  6. Linda! I've missed you!! Your Chicken Marbella looks amazing. Gorgeous photos, as usual. I haven't had this in quite some time, but I will be putting it on the menu soon!

  7. Thank you my friends!
    Charlene...the cinnamon buns were made with the challah dough from
    Artisan Bread in Five Minutes a Day...I just kind of did it without a recipe...perhaps after the holidays I will write it out and post it!
    Thanks for stopping by!

  8. Linda, our friends made this for us last year and it was wonderful. I've been meaning to make it, so thanks for the reminder.

  9. Mmm, this dish sounds absolutely delicious! I've never heard of chicken marbella, but I'm super glad that you've introduced me to it.

  10. Love this -- I haven't made it in years, but recall it fondly as one of the first "hard" recipes I tried for company, and earned rave reviews.

    Thanks for posting.

  11. Thanks for stopping by everyone!

    April...have a "Sweet Pesach"...are you spending it with Tami Katz and Company?


  12. of my fave the combo of sweet and savory and salty! Yum!!

    Have a wonderful holiday!

  13. I've forgotten about this great recipe.......thanks for the reminder Linda!