Chicken Marbella

September:National Chicken Month

Life is always busy and, we admit, that it seems like we rely on take-out foods too much. But after discovering how easy it is to prepare Chicken Marbella, we can plan ahead for a quick and flavorful weeknight dinner.

This recipe is an iconic and original one for the Silver Palate restaurant (established in 1977 and closed in 1993) in Manhattan, New York. Long before the popular eatery opened, chefs Julee Russo and Sheila Lukins wanted to cook comfort foods for their guests and Chicken Marbella was created with ingredients, including chicken and pitted Spanish green olives, they already had in their own kitchen. It was a simple but delicious dish for their dinner party that they put it on their menu and named it after one of their favorite places, Club Marbella (pronounced mar-BAY-yah), in Spain. Chicken Marbella continues to be the most popular recipe in their Silver Palate Cookbook, published in 1982.

This famous chicken dish is one of the popular and favorite dishes at our home, too, because of its simple preparation and symphony of flavors. Try it and make Marbella Chicken during National Chicken Month.

Recipe

(Adapted from The Silver Palate)

Ingredients

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ½ cup pitted prunes
  • ¼ cup pitted Spanish green olives
  • ¼ cup capers plus juice
  • 6 bay leaves
  • 6 garlic cloves, minced
  • 2 tablespoons dried oregano
  • salt and pepper to taste
  • 4-6 chicken thighs (or other favorite pieces)
  • ½ cup brown sugar
  • ½ cup dry white wine
  • 1-22 tablespoons fresh Italian (flat-leaf) parsley or cilantro, chopped plus extra for garnish

Directions

In a large bowl, combine the olive oil, vinegar, prunes and olives.

Stir in the capers with juice. Add bay leaves, minced garlic and oregano.

Salt and pepper to taste. In the bowl or zipper top plastic bag, marinate the chicken in this mixture for at least three hours or overnight.

Transfer to a foil lined baking sheet, arranging the chicken in a single layer with the marinade and prunes, olives and capers around it. Pour white wine around the pan. Sprinkle the tops of the chicken skin with brown sugar. Bake in a preheated oven at 350 degrees F for 45-55 minutes or until the chicken is cooked through (adjust the timing for chicken pieces other than thighs). Baste the chicken in the juices 2-3 times while baking.

Remove from the oven and put the chicken, prunes, olives and capers on a separate platter or serving dish. Baste with some of the pan juices. Optional steps: Place remaining pan juices into a small skillet. Boil until reduced to half. Strain the sauce over the chicken. Serve hot over rice, couscous or curly egg noodles. Garnish with chopped parsley or cilantro.

Notes

  • We halved the original recipe to feed just to two of us.
  • Chicken Marbella may be served cold/at room temperature.
  • This is a popular recipe during the Jewish Passover Seder.
  • Search our blog for more chicken recipes for National Chicken Month.