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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How does one cut the chicken up? Breasts,thighs and drumsticks?
Marjory
Hi Marjory, yes that’s correct.
Hi Kim… I suggested (above) serving Israeli couscous with dried fruits and nuts…. adds a delicious element, and can also be served at room temp on a warm day or picnic. My recommendation…. use much less brown sugar than the recipe calls for….I just lightly sprinkle the pieces with sugar which is completely sufficient. Otherwise way too sweet for my family and friends. Enjoy!
thanks, Jenn! i am serving w/ the rice and a simple salad (couldn’t find good h. verts)…i did make a mistake and added the wine to the marinade…hope it doesn’t ruin it w/ the vinegar in there too…will add some more wine (i doubled the recipe) and the brown sugar when i bake this afternoon…thanks!!
What do you serve as side dishes with Chicken Marbella?
Hi Tracy, It’s delicious with couscous or rice, and a simple steamed green vegetable like haricots verts.
Hi,
Someone made this for my family years ago, and I am going to attempt to make it for a friend’s family. I would love to know what to serve with it? Rice pilaf and a salad? another vege like a broccoli casserole and also corn? just a vege and some good bread? would love to know what others have served along side this dish…thanks! (p.s. if the dish has white wine in it, i should serve it with the same white wine, right?)
Hi Kim, I always serve it with rice pilaf or roasted potatoes, and steamed haricots verts with a little olive oil, butter and salt. The sauce is so flavorful, you don’t want too many competing flavors. The dish is a little on the brown side, so it’s nice to have a pop of color on the plate. The same white wine would be great but any white wine would do.
The best recipe for a large crowd, when our family gets together, all 31 of us, everyone expects me to cook this recipe. The best combination of flavors, best left overs ever !! I make double and triple recipe !! I usually marinade it overnight.
A favorite from the Silver Palate Cookbook. Nice to see it here
Cannot wait to make this! Tries at a friends house it was good but too greasy. Your recipe sounds alot better!
Try serving with Israeli cous cous adorned with golden raisins, currents, dried cranberries, and toasted pine nuts to continue the Mediterranean feel. Obviously, you can substitute any fruit/nut combo you enjoy. Can even use orzo instead of cous cous.
Everyone loves this dish and asks for the recipe. It is an easy company meal because you put everything together the night before and the next day, simply add the wine and sugar and pop it in the oven.
My family and I thank you multiple times during the week (yes, literally we say “Thank you Jennifer” when eating one of your delicious recipes). It is now habit when eating something delicious for my husband to ask “Is this one of Jennifer’s?” I feel like you and I are best buddies, or at least could be 🙂
On to my question(s) – I am hosting a Passover seder and will be making a brisket (savory, but spicy with some siracha in the marinade/ sauce). I want another protein option for a couple of picky eaters and am thinking about trying out this recipe as an additional main dish option. (There will be matzo ball soup too, of course). Do you think the two will clash for those that want to eat both? I’ll likely serve with a green vegetable from your site and some sort of potato, any suggestions?
Aww, that makes me so happy, Bridget. 😊 I think this dish would go beautifully with your brisket. I’d serve my cauliflower purée, French string beans, or roasted carrots with thyme. You could also do the roasted potatoes in my cookbook (happy to send you the recipe if you don’t have it).
An old and trusted favorite, and believe me, it is well worth introducing to a whole new generation of cooks!