The Silver Palate’s Chicken Marbella
- Total Time
- 1 hour 20 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ½cup olive oil
- ½cup red wine vinegar
- 1cup pitted prunes
- ½cup pitted Spanish green olives
- ½cup capers, with a bit of juice
- 6bay leaves
- 1head of garlic, peeled and puréed
- ½cup fresh oregano, chopped, or ¼ cup dried oregano
- 2teaspoons of salt
- ¼teaspoon freshly ground pepper
- 2chickens, 3½ to 4 pounds each, quartered
- 1cup dry white wine
- 1cup brown sugar
- 2tablespoons finely chopped flat-leaf parsley
Nutritional analysis per serving (8 servings)
921 calories; 59 grams fat; 15 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 11 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 26 grams sugars; 55 grams protein; 1114 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
- Step 2
Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
- Step 3
Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
- Step 4
Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about ½ cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
Private Notes
Comments
Do you know what would make this site perfect? When reviewing the comments, give readers the opportunity to check the comments they would like to include when printing the recipe. I've seen it done on a couple of other sites. Just an idea to add to an already great site.
I was trying this recipe, and felt like it was A LOT of brown sugar going on top. I researched the original recipe in the Silver Palatte cookbookand realized all ingredients were reduced by 1/2 in the version, except the wine and brown sugar. Just a caution.
I make this for Rosh Hashonah every year with dried apricots instead of prunes and much less sugar. I serve it with couscous, roast butternut squash and toasted pine nuts.
I have cooked this recipe for decades only substitute dried currants for the prunes. I find the prunes overwhelming while the currants still keep the sweetness and is more elegant. Either way, it's going to be delicious.
This is an amazing, no fail recipe. I've been making it for 7-8 years with bone-in chicken and it's ALWAYS a hit. My only deviation is to use dried Italian prune plums from the tree in my front yard I keep in the freezer. I've tried other chicken thigh recipes from the NYT but return to this one as my go to recipe. Don't get hung-up on amount of brown sugar, how to add the white wine, etc. Just put it together, bake and enjoy.
@Joyce it says spoon the marinade over then bake. Definitely need to cook it all together, as the prunes and olives have been swimming with raw chook. I think with the serving it's saying pick out the chook pieces to a platter, then pour over what's left on the tray.
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