Chicken Marbella
I don't know anyone who doesn't like this recipe - me, your mom, as well as many of my friends who really can't/don't cook - it's that simple! This was the first main-course dish to be offered at The Silver Palate, 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 hors d'oeuvre. The overnight marinating 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. Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.
I don't know anyone who doesn't like this recipe - me, your mom, as well as many of my friends who really can't/don't cook - it's that simple! This was the first main-course dish to be offered at The Silver Palate, 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 hors d'oeuvre. The overnight marinating 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. Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.
- 1 cup brown sugar
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup white wine
- 6 bay leaves
- coarse salt and freshly ground black pepper to taste
- 1/4 cup dried oregano
- 1 cup pitted prunes
- 1/2 cup pitted spanish green olives
- 1/2 cup capers with a bit of juice
- 4 chickens, 2 1/2 pounds each quartered
- 1 head of garlic peeled and finely pureed
- 1/4 cup italian parsley or fresh coriander (cilantro), finely chopped
- Carbohydrate 70.8227279125706 g
- Cholesterol 0 mg
- Fat 3.76306303427147 g
- Fiber 1.04513871466175 g
- Protein 1.11289013903879 g
- Saturated Fat 0.546359379944619 g
- Serving Size 1 1 Serving (105g)
- Sodium 272.562966654713 mg
- Sugar 69.7775891979088 g
- Trans Fat 0.154254475140855 g
- Calories 312 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
- Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. 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.
- 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 sauceboat.
- 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.
Chicken Marbella: A Culinary Classic
Chicken Marbella. The name itself conjures images of sun-drenched patios, vibrant flavors, and effortless elegance. This recipe, a true testament to simplicity and deliciousness, has graced my table countless times, whether for a casual weeknight dinner or a more elaborate gathering with friends. And let me tell you, it's a crowd-pleaser every single time. The beauty of Chicken Marbella lies not just in its incredible taste, but also in its versatility and convenience.
I first discovered this recipe years ago, tucked away in a well-worn cookbook. It immediately captivated me with its promise of rich, savory flavors and minimal effort. The combination of sweet and savory, tangy and briny, creates a symphony of tastes that's both unexpected and utterly satisfying. The prunes add a touch of sweetness that perfectly balances the saltiness of the olives and capers, while the herbs and spices create a fragrant aroma that fills the kitchen as it bakes. I’ve adapted it slightly over the years, experimenting with different herbs and spices to suit my own preferences, but the core elements remain the same – a testament to the recipe's perfection.
One of the things I love most about Chicken Marbella is how forgiving it is. You can adjust the quantities of the ingredients to suit your taste and the size of your gathering. I often double or even triple the recipe when entertaining, knowing that it will be devoured without a trace. The recipe also travels well, making it ideal for potlucks, picnics, or even just packing a delicious lunch for work. The flavors actually improve over time, so making it ahead of time is not only convenient but also enhances the overall taste. The overnight marinating process is key to the tender, juicy results, allowing the chicken to absorb all the wonderful flavors of the marinade.
More than just a meal, Chicken Marbella is a culinary experience. It’s a conversation starter, a dish that inspires memories and creates a sense of occasion, whether you are serving it to a large crowd or simply sharing it with your loved ones. The beautiful presentation of the glistening chicken, surrounded by plump prunes, briny olives, and fragrant herbs, is a feast for the eyes as well as the palate. It's a recipe I’ll continue to cherish and share, a culinary legacy passed down through generations, with each bite a reminder of simple pleasures and the power of great food to bring people together.
The ease of preparation is another remarkable aspect of this recipe. The majority of the work involves simply combining the ingredients in a bowl and letting them marinate overnight. Then, it's just a matter of arranging the chicken in a baking pan, baking until tender, and serving. It's truly a "set it and forget it" recipe, perfect for busy weeknights or those times when you want to impress your guests without spending hours in the kitchen.
Beyond its practical advantages, Chicken Marbella holds a special place in my heart. It's the kind of dish that brings back fond memories of family gatherings, spontaneous get-togethers, and celebrations of all kinds. The aroma alone is enough to transport me back to those moments, evoking a sense of warmth, comfort, and connection. It is a culinary hug, a taste of home, no matter where I am.
So, the next time you're looking for a dish that's both delicious and effortlessly elegant, look no further than Chicken Marbella. It's a recipe that will become a staple in your kitchen, a culinary treasure that you'll cherish for years to come. It’s a versatile recipe easily adaptable to your preferences. Experiment with different types of olives, add some lemon zest for extra brightness, or use a combination of fresh and dried herbs. The possibilities are endless, ensuring that every time you make it, it's a unique and unforgettable experience.
I encourage you to try this recipe, to savor the vibrant flavors and the sense of accomplishment that comes with creating something so delicious. Share it with your friends and family. Make it a tradition, a special dish for holidays, birthdays, or any occasion that calls for a celebration of good food and good company. Let the legacy of Chicken Marbella continue, one flavorful bite at a time.
