Chicken Marbella

This recipe is adapted from a recipe of the same name in the original Silver Palate Cookbook by Julee Rosso and Sheila Lukins. When this cookbook was first published, I think I was served Chicken Marbella at three dinner parties in a row. Now 25 years later, this recipe is less used and is a great dish for entertaining. Although the original recipe calls for 4 whole chickens, quartered, I use 2-3 (depending on size) bone in or boneless (easier to eat) second joints, per person. To keep fat content down I buy skinless chicken or remove the skin and any extra fat. I have had this dish made with boneless chicken breasts but the breasts seemed over-cooked (breasts are much easier to over-cook in liquids than is dark meat). I use the cilantro option and serve warm with farfalle or pardelle pasta. 

Notes from the cookbook:

"This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It’s good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d’oeuvre.

The overnight marination is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.  

Since Chicken Marbella is such a spectacular party dish; we give quantities too serve 10 to 12, but the recipe can successfully be divided to make a smaller amount if you wish."*

In a large (9" x 12") baking dish arrange 4 pounds skinless boneless chicken thighs trimmed of any extra fat.

Mix in a small dish, then pour over the chicken:

1/2  head of garlic, peeled and finely pureed

2 T dried oregano
1/4 cup red wine vinegar
1/4 cup olive oil

2 T capers with a little juice

With clean hands, rotate the chicken pieces so that they are throughly coated.basting occasionally with pan juices.

Sprinkle over the top:
1/2 - 3/4 cup pitted prunes, cut in half  

1/2 - 3/4 cup pitted Spanish green olives, if large cut in thick rings 

Rotate the chicken so that most of prunes and olives will be under the chicken while cooking.

Cover tightly and let marinate, refrigerated, overnight. 

Preheat oven to 350 degrees F

Sprinkle over the chicken pieces:

1/4 cup brown sugar 
Then pour around the pieces:
1/2 cup white wine

Bake for 50 minutes to 1 hour, basting occasionally with pan juices,until the chicken is 180 degrees F.

With a slotted spoon transfer chicken, with prunes and olives on top to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle with:

Fresh coriander (cilantro) or parsley, finely chopped

Pass remaining pan juices in a sauce boat.


May 2026: After a long hiatus I recently made this for a couple of dinner parties serving with rice instead of pasta. Especially using a rice cooker, the last minute demands are minimal: put the chicken on a platter, the rice in a bowl and a salad on the table.  I have cut the recipe in half and modified the technique, quantities  (I go heavy on the prunes and olives and light on the capers and brown sugar - this isn't baking - adjust to your own taste!) and some ingredients as reflected above while listing the Silver Palate ingredients and quantities below:

* SILVER PALATE RECIPE

In a large bowl combine:
4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano 
Coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves

1 cup brown sugar

1 cup white wine

Reviewed 5/13/17

Revised 5/3/2026