Dinner - Chicken marbella recipe silver palate

Author: Janet Lewis  

More than any other recipe in Sheila Lukins's wildly successful The Silver Palate Cookbook, which she co-authored with Julee Rosso in 1979, Chicken Marbella became a standard at dinner parties — bold, sweet, and savory flavor made with lots of garlic, vinegar, brown sugar, oregano, dried plums, and olives. This Chicken Marbella recipe, a Silver Palate classic is made with boneless thighs.

Chicken Marbella Recipe

Chicken Marbella Recipe
The combination of flavors in this easy Chicken Marbella recipe are out of this world! Chicken is marinated in a mix of capers, olive oil, garlic and a host of herbs - a delicious dish which balances sweet and savory - so good!
Provided by: Becky Hardin
Total time: 255 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
  • 8 cloves garlic
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup capers
  • 1 tablespoon caper brine
  • 3 bay leaves
  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken legs
  • ½ cup light brown sugar
  • ½ cup white wine
  • ½ cup pitted prunes
  • ¼ cup Spanish green olives
  • 1 tablespoon freshly chopped Italian parsley
Nutrition:
  • Calories: 464 kcal
  • Carbohydrate: 24 g
  • Protein: 23 g
  • Fat: 30 g
  • Saturated Fat: 7 g
  • Trans Fat: 1 g
  • Cholesterol: 131 mg
  • Sodium: 652 mg
  • Fiber: 2 g
  • Sugar: 18 g
  • Unsaturated Fat: 20 g
  • Serving Size: 1 serving
How to cook:
  1. Blend
  2. Combine the garlic, red wine vinegar, and olive oil in a blender and blend until the garlic is pureed.
  3. Pour the garlic into a bowl. Add the oregano, salt, pepper, capers, caper brine, and bay leaves. Stir well.
  4. Toss
  5. Place the chicken pieces in a large bowl or a large Ziplock bag and pour the marinade over the chicken. Toss to coat.
  6. Marinate
  7. Place the chicken in the refrigerator for 2-4 hours to marinate.
  8. Preheat oven to 350°F.
  9. Place the chicken in a large pan and pour the marinade over the chicken.
  10. Spread the brown sugar over each piece of chicken. Pour the white wine around the pan, making sure not to pour over the brown sugar.
  11. Bake
  12. Place the pan in the oven and bake for 50-60 minutes. Baste the chicken with the broth from time to time, making sure not to wash the brown sugar off the chicken. When fully cooked, the juices should run clear and the meat should register 165°F.
  13. Remove the pan from the oven and place the prunes and green olives around the pan. Top with parsley.
Notes: 20 Old-Fashioned Chicken Recipes To Make Tonight, Chicken Marbella is one of the most famous dishes that came out of The Silver Palate cookbook which was published in 1982. This seemingly odd …

Silver Palate's Chicken Marbella

Silver Palate's Chicken Marbella
This Chicken Marbella recipe, a Silver Palate classic is made with boneless thighs. The perfect make ahead meal Just mix, marinate and bake!
Provided by: Nancy Buchanan
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 1 1/2 pounds boneless chicken thighs
  • 4 cloves garlic (peeled and smashed)
  • 1 Tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes
  • 1/2 cup pitted green olives (I used Castelvetrano olives)
  • 1 tablespoon capers (drained)
  • 2 bay leaves
  • 1 Tablespoon brown sugar
  • 1/2 cup dry white wine
  • 1/4 cup minced italian parsley
Nutrition:
  • Calories: 819 kcal
  • Carbohydrate: 27 g
  • Protein: 38 g
  • Fat: 59 g
  • Saturated Fat: 13 g
  • Cholesterol: 222 mg
  • Sodium: 1382 mg
  • Fiber: 3 g
  • Sugar: 15 g
  • Serving Size: 1 serving
How to cook:
  1. Prick the chicken all over with a fork. In a gallon-sized Ziploc bag combine the chicken, garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers and bay leaves.
  2. Seal the bag and squish everything around for a a minute or two to mix all the ingredients.
  3. Refrigerate overnight.
  4. To cook:
  5. Adjust an oven rack to the upper third of the oven.
  6. Pre heat the oven to 350 degrees
  7. Transfer the contents of the ziploc bag into a 10 x 7 casserole dish.
  8. Sprinkle the brown sugar on top of the chicken.
  9. Pour the white wine around the chicken.
  10. Bake the chicken for 35 - 45 minutes or until the chicken is cooked through. (165 degrees on a meat thermometer placed in the thickest part of the thigh).
  11. Serve the chicken, spooning the sauce and the prunes and olives over the top and garnish with the parsley.
Notes: What To Serve With Silver Palate's Chicken Marbella? 5, Chicken Marbella is one of the most favorite recipes in the Silver Palate Cookbook because of many reasons. It is already so satisfying, but you …

Chicken Marbella, Updated

Chicken Marbella, Updated
A slightly less sweet and more rounded version of the Silver Palate's classic Chicken Marbella. A quick and simple dinner that's effortless but looks incredibly impressive.
Provided by: Lauren
Total time: 540 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 2 4lb whole chickens (cut into 8 pieces each)
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 3/4 cup pitted green olives
  • 1/2 cup capers (including the juices)
  • 1 1/2 cup pitted prunes (large)
  • 5 bay leaves
  • 12-15 cloves garlic (peeled and minced)
  • 1/4 cup dried oregano
  • 1/2 cup light brown sugar
  • 1 cup dry white wine
  • 1 tsp salt (or to taste)
  • pepper (to taste)
  • parsley, for garnish (optional)
Nutrition:
  • Calories: 659 kcal
  • Carbohydrate: 39 g
  • Protein: 37 g
  • Fat: 38 g
  • Saturated Fat: 9 g
  • Cholesterol: 143 mg
  • Sodium: 642 mg
  • Fiber: 4 g
  • Sugar: 26 g
  • Serving Size: 1 serving
How to cook:
  1. Prep Work
  2. Take the chickens and cut them into 8 pieces, removing the backs. You may cut the chickens into more pieces by cutting the breasts in half or in thirds if you have more people to serve or if everyone wants some the breast meat.
  3. Take the cut up chicken and place it into a bag with the olive oil, red wine vinegar, green olives, capers, prunes, bay leaves, garlic, oregano, salt and pepper. Allow it to marinate overnight, 8 hours (read notes).
  4. The Day Of
  5. Preheat the oven to 350 degrees.
  6. Take the chicken and the marinade and place it into an oven safe baking dish. Lay out the chicken in a single layer with the skin up.
  7. Pour the wine on the sides of the chicken and then top with the brown sugar. Bake for 45 minutes to an hour basting frequently (every 10-15 minutes), until the internal temperature reaches 145 degrees. Remove it from the oven covered to sit for an additional 15 minutes.
  8. *IMPORTANT* - the proper temperature for chicken is 165 degrees, so if you aren't going to let it rest covered for the proper time, only remove the chicken when it reaches 165 degrees - though this may overdo the meat.
  9. *Optional - after resting, you can heat your oven to broil and place the chicken uncovered under the broiler to crisp up the skin. This isn't mandatory, but creates a great crust.
  10. After resting and optionally broiling, take your chicken and marinade ingredients (olives, prunes, capers) and transfer to plates. Spoon the sauce mixture over the chicken.
  11. Serve up your chicken marbella with your carb and vegetable(s) of choice - recommended is risotto, crusty bread or fresh pasta as well as steamed asparagus or a fresh salad.
Notes: CHICKEN MARBELLA - SILVER PALATE COOKBOOK, In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay …

Chicken Marbella

Chicken Marbella
More than any other recipe in Sheila Lukins's wildly successful The Silver Palate Cookbook, which she co-authored with Julee Rosso in 1979, Chicken Marbella became a standard at dinner parties — bold, sweet, and savory flavor made with lots of garlic, vinegar, brown sugar, oregano, dried plums, and olives.
Provided by: Joan Nathan
Total time: 180 minutes
Cook time: 35 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • Two (3 1/2- to 4-pound) bone-in, skin-on chickens, cut into pieces
  • 1 garlic head (finely puréed)
  • 1/4 cup dried oregano
  • Coarse salt and freshly ground pepper (to taste)
  • 1/2 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 cups pitted dried plums
  • 1 cup pitted green olives (or a mix of olives such as Greek, Moroccan, or French)
  • 1/2 cup capers (with about a tablespoon of their juice)
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • 1/4 cup finely chopped flat-leaf parsley or cilantro leaves
Nutrition:
  • Serving Size: 8 servings
  • Calories: 776 kcal
  • Carbohydrate: 58 g
  • Protein: 74 g
  • Fat: 25 g
  • Saturated Fat: 4 g
  • Trans Fat: 1 g
  • Cholesterol: 218 mg
  • Sodium: 973 mg
  • Fiber: 5 g
  • Sugar: 44 g
How to cook:
  1. Marinate
  2. Place the chicken pieces in a large bowl. Add the garlic, oregano, coarse salt and pepper, vinegar, olive oil, dried plums, olives, capers and juice, and bay leaves. Rub the chicken well with the marinade and refrigerate, covered, ideally overnight but at least for 2 hours.
  3. Preheat the oven to 350°F (175°C).
  4. Arrange the chicken in a single layer in 1 or 2 large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around but not on them.
  5. Bake for about 40 minutes, basting every 10 minutes with the pan juices.
  6. Serve
  7. Using a slotted spoon, arrange the chicken, dried plums, olives, and capers on a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with the parsley or cilantro. Serve the remaining pan juices in a separate bowl.
Notes: Chicken Marbella from The Silver Palate, In a large mixing bowl or plastic container, combine the oil, vinegar, prunes, olives, capers, caper juice, bay leaves, garlic, oregano, salt and pepper. …
Write a comment: