Chicken Marbella (Updated Silver Palate Recipe) Recipe
Chicken Marbella is a classic savory-sweet dish from the Silver Palate cookbook featuring succulent bone-in, skin-on chicken thighs marinated in a flavorful blend of garlic, oregano, red wine vinegar, olive oil, prunes, olives, capers, and brown sugar, then baked to perfection with white wine or chicken broth and fresh herbs, delivering a delicious balance of tangy, sweet, and salty flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 15 minutes (including marinating time)
- Yield: Serves 6
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Chicken
- 12 bone-in, skin on chicken thighs, preferably air chilled
Marinade
- 8 cloves garlic, peeled and crushed
- 2 tablespoons dried oregano (or 1/4 cup chopped fresh oregano)
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon black pepper, plus more if needed
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/3 cup brown sugar
- 1/4 cup parsley and/or cilantro, finely chopped
Add-Ins
- 1/2 cup pitted prunes, quartered or roughly chopped
- 1/2 cup pitted green olives, halved
- 1/4 cup capers plus 1 tablespoon of caper juice
Cooking Liquid
- 1/2 cup white wine or chicken broth
Instructions
- Marinate the Chicken: In a large bowl, combine garlic, dried oregano, kosher salt, black pepper, red wine vinegar, olive oil, prunes, green olives, capers with their juice, and brown sugar. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken.
- Arrange the Chicken: Place the marinated chicken thighs skin-side up in a single layer in a large baking dish, ensuring all the fruit and marinade are evenly distributed over the chicken.
- Add Cooking Liquid: Pour white wine or chicken broth around the chicken in the baking dish to keep it moist during baking.
- Bake the Chicken: Bake uncovered for about 50 to 60 minutes until the chicken is cooked through, the skin is nicely browned, and the fruit has softened and melded with the sauce.
- Garnish and Serve: Remove from oven, sprinkle generously with freshly chopped parsley and/or cilantro before serving to add freshness and color.
Notes
- Using skin-on, bone-in chicken thighs ensures juicy and flavorful results; air chilled chicken helps with better marinating and cooking texture.
- Crushing the garlic releases more flavor into the marinade.
- Adjust salt and pepper to taste, especially if using salted olives or broth to prevent oversalting.
- Prunes add a subtle sweetness and depth; substituting with dried apricots or raisins can slightly alter the flavor.
- Marinating overnight intensifies the complex flavors of the dish.
