Silver Palate Chicken Marbella
The timeless recipe for one of the best chicken dishes ever from The Silver Palate Cookbook. Perfect for Easter & Passover.
Servings: 10 People
Calories: 260kcal
Ingredients
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 cup pitted prunes
- ½ cup pitted Spanish green olives or with pimentos
- ½ cup capers with a bit of juice
- 6 bay leaves
- 1 head of garlic peeled and finely pureed
- ¼ cup dried oregano
- Kosher salt and freshly ground black pepper to taste
- 4 chickens 2½ pounds each, quartered
- 1 cup brown sugar
- 1 cup dry white wine
- ½ cup fresh Italian flat-leaf parsley or fresh cilantro, finely chopped
Instructions
- 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.
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
Notes
Serving at Room Temperature
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, or allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.Nutrition
Calories: 260kcal | Carbohydrates: 35g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 359mg | Potassium: 210mg | Fiber: 2g | Sugar: 28g | Vitamin A: 448IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg