The Silver Palate’s Chicken Marbella
Updated May 4, 2016
Craig Lee for The New York Times
- Total Time
- 1 hour 20 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
½ cup olive oil
½ cup red wine vinegar
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers, with a bit of juice
6 bay leaves
1 head of garlic, peeled and puréed
½ cup fresh oregano, chopped, or ¼ cup dried oregano
2 teaspoons of salt
¼ teaspoon freshly ground pepper
2 chickens, 3 ½ to 4 pounds each, quartered
1 cup dry white wine
1 cup brown sugar
2 tablespoons finely chopped flat-leaf parsley
Nutritional analysis per serving (6 to 8 servings)
38 grams carbs; 319 milligrams cholesterol; 1214 calories; 37 grams monounsaturated fat; 15 grams polyunsaturated fat; 20 grams saturated fat; 79 grams fat; 4 grams fiber; 1210 milligrams sodium; 81 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
- Step 2
Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
- Step 3
Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
- Step 4
Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about ½ cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
Private Notes
Comments
Do you know what would make this site perfect? When reviewing the comments, give readers the opportunity to check the comments they would like to include when printing the recipe. I've seen it done on a couple of other sites. Just an idea to add to an already great site.
I was trying this recipe, and felt like it was A LOT of brown sugar going on top. I researched the original recipe in the Silver Palatte cookbookand realized all ingredients were reduced by 1/2 in the version, except the wine and brown sugar. Just a caution.
I make this for Rosh Hashonah every year with dried apricots instead of prunes and much less sugar. I serve it with couscous, roast butternut squash and toasted pine nuts.
I know some regard the recipe as outdated but I've made it many times for large parties (including recently for my birthday) and everyone loves it. I just do a light sprinkle of brown sugar over the top before cooking (I don't bother measuring but I'm sure it's much less than the recipe calls for). I serve it with lemon-butter orzo (I just toss cooked orzo with some butter and fresh lemon juice after cooking) which is the perfect accompaniment. It's really just so easy for a large group and so delicious.
dried apricots instead of prunes adds color
I made this for a bridal shower as one of several meat dishes to serve 20 people. I believe that it is critical to the success of this dish to reduce the liquid as indicated to a cup to 1/2 cups. If not it is too watery. The syrupy sauce wasabi hit! I also splurged and used small pre cut Bell and Evans whole small chicken and I think that the small higher quality chicken helped in the success of this dish. It is an oldy but goody.