So, have you ever heard of Chicken Marbella? If not, it’s the signature dish of the famous Silver Palate cookbook, written by Sheila Lukins and Julee Rosso. They succeeded Julia Child as the food editor for Parade, so were a pretty big deal. To me, this dish is a close relative to Chicken Tagine, as both incorporate olives and dried fruit. But Marbella also has some Italian influences, making it a beautiful fusion of both the north and south shores of the Mediterranean. I like to serve Chicken Marbella to guests, it always impresses. That being said, it’s very easy to make, so it can also be your weeknight dinner. Just make sure to marinate it overnight for maximum flavor.
Ingredients Needed
Chicken – I always use dark meat chicken for this recipe, specifically bone in, skin on cuts. Sometimes I’ll use just thighs, and sometimes I add some drumsticks to the mix. Extra virgin olive oil – The base of the marinade. Red wine vinegar – This gives some tang and acidity to the dish. Garlic – Yes, you read the recipe card right, a whole head. Don’t be shy with it. Green Olives – My preferred variety is Spanish castelvetrano, but you can try other types too. Prunes – The sweetness from these adds a wonderful contrast to the other ingredients. Capers – Another briny touch. Herbs and seasonings – Bay leaves, fresh oregano, salt and pepper. Dry white wine – A good tasting one, please. This goes in right before baking. Brown sugar – Sprinkled on top of the chicken before it goes in the oven. It caramelizes on the skin, adding a perfect final touch.
Easy Chicken Marbella Recipe
First I get the marinade going by mixing together olive oil, red wine vinegar, minced garlic, olives, prunes, capers, bay leaves, oregano, salt and pepper in a bowl. Next, I place the chicken in a baking dish and pour the marinade all over. I use my hands to massage the marinade into the chicken, making sure to get the pieces are well coated and to get some of the marinade under the skin. I cover the dish with cling wrap and stick it in the fridge to marinate. I always try to aim for overnight, but in a pinch you can marinate it in the morning and cook in the evening. When I’m ready to get cooking, I take the chicken out of the fridge 30 minutes before baking and get the oven preheating to 350 degrees. I pour a little white wine into the dish and sprinkle some brown sugar on top of the chicken. This caramelizes while baking and adds a great final touch to the dish. I bake the chicken for about 60-65 minutes, basting it with pan juices a few times while the chicken is cooking. Note that the USDA recommends 165°F internal temperature for safe eating, but I like my chicken fall off the bone tender, so I cook my dark meat to 185°F. When it’s done cooking, I let the chicken rest for 5-10 minutes, then serve it up (along with the pan juices) with crusty bread, rice or mashed potatoes.
Notes and Tips
As I mentioned, I use dark meat chicken for this dish. But if you’re determined to use chicken breast, only cook it to 165 degrees. More than that and it can become dry and tough. Don’t be skimpy with the marination time. Please, no less than 4 hours, better yet overnight. The recipe scales well, so you can easily double it up to serve a big crowd. The original Silver Palate recipe calls for four quartered chickens! Leftovers can be refrigerated in a airtight container, or in the baking dish covered with cling wrap, for 3-4 days. Reheat in the oven or in a covered skillet on stovetop, over medium heat until warmed through.
So there you have it, friends, a classic dish that is well deserving of a place in the GypsyPlate kitchen. I hope you love it as much as we do. If you try my take on this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.
Chicken Marbella, on our Gypsy Plate… enjoy!
More Crowd Pleasing Chicken Dishes:Jamaican Brown Stew ChickenChicken VesuvioCoca-Cola ChickenChicken ChasseurChicken ScarparielloMarry Me ChickenPollo GuisadoCoq au Vin
