Chicken Marbella Silver Palate Cookbook
Discover the timeless elegance of Chicken Marbella from the iconic *Silver Palate Cookbook*, a dish that marries Mediterranean-inspired flavors with effortless sophistication. Featuring bone-in chicken pieces marinated overnight in a tantalizing blend of garlic, oregano, red wine vinegar, and the unexpected sweetness of prunes, this recipe strikes the perfect balance between savory and sweet. Briny green olives, capers, and a touch of bay leaf add layers of depth, while the final touch of brown sugar and dry white wine creates a luxurious sauce that caramelizes beautifully in the oven. Perfect for dinner parties or a special family meal, this crowd-pleasing dish is as easy to prepare as it is impressive to serve. Garnish with fresh parsley and pair with crusty bread or fluffy rice to soak up every last drop of the luscious pan juices. Whether you're a seasoned cook or a culinary novice, Chicken Marbella promises unforgettable flavor in every bite!
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Recipe Information
Ingredients
- 4 lbs Bone-in, skin-on chicken thighs and drumsticks
- 4 cloves Garlic, finely minced
- 2 tbsp Dried oregano
- 2 tsp Coarse salt
- 1 tsp Freshly ground black pepper
- 1 cup Red wine vinegar
- 1 cup Pitted prunes
- 1 cup Pitted Spanish green olives
- 0.25 cup Capers with a bit of juice
- 4 pieces Bay leaves
- 0.25 cup Brown sugar
- 1 cup Dry white wine
- 2 tbsp Fresh parsley, finely chopped (optional, for garnish)
Instructions
In a large bowl or resealable plastic bag, combine the garlic, dried oregano, coarse salt, black pepper, red wine vinegar, prunes, green olives, capers with a bit of their juice, and bay leaves.
Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl or seal the plastic bag and marinate in the refrigerator for at least 12 hours or overnight for best flavor.
Preheat your oven to 350°F (177°C).
Arrange the marinated chicken pieces in a single layer in a large baking dish or roasting pan, along with the marinade ingredients. Sprinkle the brown sugar evenly over the chicken, then pour the white wine around the edges of the dish.
Bake the chicken uncovered for 50 to 60 minutes, basting occasionally with the pan juices, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken from the oven and let it rest for about 5 minutes. Transfer the chicken pieces to a serving platter and spoon the pan juices, prunes, olives, and capers over the top.
Garnish with freshly chopped parsley, if using, and serve warm.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 19.2 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
