Chicken Marbella
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One of the most popular dishes from the Silver Palate Cookbook, Chicken Marbella has been a family favorite for decades. Loved it back then; still love it now!
Chicken Marbella is probably the most famous recipe to come out of the beloved Silver Palate Cookbook by Julee Rosso and the late Sheila Lukins. Growing up, this dish was a regular at our family dinners, especially during Rosh Hashanah and Passover. To this day, my mom prepares it for special family gatherings. I hesitated to share this recipe initially, thinking many of you might already have it tucked away. But then it dawned on me that an entire new generation of home cooks might be unfamiliar with it. After all, the cookbook hit the shelves in 1982 — and to put that in perspective, I was only 9 years old back then!
So, what makes Chicken Marbella so darn good? First off, the chicken itself is always tender and juicy. But more than anything, it’s in the unique Mediterranean flavor combination — a marinade of garlic and herbs, a savory-sweet wine gravy (which, I swear, is good enough to drink), and a mix of plump prunes, briny capers, and tangy green olives. It all comes together to make one gorgeous and memorable dish.
Table of Contents
“I made this for my husband’s birthday dinner last night – THE MOST AMAZING CHICKEN ever!”
If you don’t have the Silver Palate Cookbook, a 25th-anniversary edition complete with photos was published a few years ago. The recipes are as relevant today as they were in the 1980s. In fact, my mother still keeps her original copy by the stove, with the Chicken Marbella page (among many others) dog-eared and scribbled on.
What You’ll Need To Make Chicken Marbella
Step-by-Step Instructions
In a large bowl combine garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, overnight.
Preheat the oven to 350°F and set two oven racks in the centermost positions. Arrange the chicken in a single layer in two 9 x 13-inch baking dishes and spoon marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
At this point, you can serve the chicken as is, especially if you plan to remove the skin. However, if you prefer a crisper, browner skin, transfer the chicken pieces to a foil-lined baking sheet.
Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn’t burn. Then proceed to serve as above.)
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce on the side.
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Chicken Marbella
One of the most popular dishes from the Silver Palate Cookbook, Chicken Marbella has been a family favorite for decades. Loved it back then; still love it now!
Ingredients
- 2 cut-up chickens, 2½ pounds each, quartered, bone-in, skin-on (see note)
- 8 cloves garlic, minced
- 2 tablespoons dried oregano
- 2¼ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ cup pitted prunes
- ¼ cup Spanish green olives
- ¼ cup capers, with a bit of juice
- 3 bay leaves
- ½ cup light brown sugar
- ½ cup white wine
- 2 tablespoons freshly chopped Italian parsley
Instructions
- In a large bowl combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, overnight.
- Preheat the oven to 350°F and set two oven racks in the centermost positions.
- Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
- Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
- With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter (discard the bay leaves). Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat. (Alternatively, if you prefer a crisper, browner skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn't burn. Then proceed to serve as above.) Serve the chicken hot or room temperature.
- Note: You can substitute all white or dark meat depending on what your family likes. I've also seen appetizer versions made entirely with small drumsticks and wings.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 821
- Fat: 50 g
- Saturated fat: 12 g
- Carbohydrates: 25 g
- Sugar: 18 g
- Fiber: 2 g
- Protein: 62 g
- Sodium: 963 mg
- Cholesterol: 280 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Can you use boneless chicken breasts?
Thanks,
Erin
Hi Erin, I don’t recommend boneless breasts for this recipe. Sorry!
I added the brown sugar by mistake to the marinade is that Ok or do I need to start over?
Not necessary– it will still work. Hope you enjoy!
PS: Forgot to mention I am making this tonight!!!! I have never had anything on your site, including the Marbella, that didn’t turn out perfect. But these giant chicken breasts have me a bit concerned.
I couldn’t fine “normal” size chicken breasts. These are very large. They have been marinating overnight and I have turned them a few times. It now looks like there is very little of the marinade in the dish. My concern is that there won’t be enough to add to pan with wine and brown sugar. Six breasts. Thank you!
Hi Pam, I think it will probably be fine but if you want to play it safe you can make more of the marinade (maybe a half recipe) and add it to the pan (that way, you’ll have plenty of sauce too). Hope you enjoy it!
You are the best! At quick replies AND fabulous recipes. Many thanks!
This dish is fabulous!! I have made this almost a dozen times in the last year & a half. My kids ask for it by name and company always raves about it. Super easy but taste like you are a top chef! Thank you Jenn, this recipe is going in our family recipe book, a keeper!
I was introduced to this dish about 10 years ago while working at a little store with gourmet takeout. Everyone just loved it…including me. I can’t believe that I completely forgot about it! Thanks for the reminder and the recipe. It’s just as fabulous as I remember it to be. Happy Holidays, Jenn!
I’m planning on making this so would like to know if you achieved the beautiful brown skin in the photo from baking alone or was it broiled? My oven does not have a broiler so would I need to brown the skin before baking? Thanks for your reply.
Hi Leslie, Yes, I did broil the chicken after baking it. If you’d like to achieve that same brown skin, sear them briefly after baking them in the oven. Hope you enjoy!
Thanks for your reply Jenn. I just read the recipe again and noticed the last paragraph which mentions the broiling. I’ll try browning after baking. BTW…your blog/website is the most user-friendly as any I’ve ever experienced! Love it!
Hi, I have never had to use the broiler, it always gets beautifully browned on it’s own. YUM
I also have never used the broiler, they brown beautifully. This makes the house smell wonderful, and reheated is just as good the next day.
Seriously amazing. I made this for an extended family dinner and it could not have been easier or more delicious. As the mother of a 1 year old I have minimal time to cook dinner. I was able to prep this at night in about 15 minutes and then all I had to do was pop it in the oven the next night. Rave reviews from the whole crowd. I served it with whole wheat couscous and a green salad. Will definitely keep this in the rotation.
Yikes!! Didn’t read properly and I added the brown sugar and wine to the marinade. Do I need to start over or is it ok? Thanks!
It’s fine Elizabeth – no need to start over. Enjoy!
Can you eliminate the Capers?
Sure, that would be fine.