12
Submitted by Scoutie
"This is from the Silver Palate Cookbook, and I love their food. I have seen this recipe for years and finally decided to try it and I am so glad I did! Prunes, capers and olives just didn't sound good, but I was SO wrong! I usually use legs and thighs, marinate them for about 6 hours in a plastic zip-top bag, and turn them every couple of hours. Only change I made was using 2 heads of roasted garlic instead of the 1 head of raw garlic. (that's HEAD, not clove.) I always use skin on, they brown and caramelize to a rich deep color. I urge you to try this...be brave and do it, you will be pleasantly suprised! : ) This makes a large amount, you can easily halve this recipe. Prep time does not include marinating time. Hope you enjoy! Correction...For the large quantity...it IS 4 2 1/2 lbs.chicken, sorry for ommision of the 4 in the original post. But Zaar won't let me put 4 chickens in the recipe."
photo by Darkhunter
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
10-12
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ingredients
- 10 lbs chicken
- 1 head garlic, peeled and finely pureed
- 1⁄4 cup dried oregano
- coarse salt & freshly ground black pepper
- 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 juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1⁄4 cup Italian parsley (cilantro) or 1/4 cup fresh coriander, finely chopped (cilantro)
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directions
- Preheat oven to 350 degrees.
- 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 leaves. Cover and let marinate, refrigerated, overnight.
- Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
- Bake for 50 minutes to 1 hour, basting frequently with pan juices.
- Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
- With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
- Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
- Pass remaining pan juices in a sauceboat.
- To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Questions & Replies
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Reviews
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This is a recipe our family has used for years and years, (about 18 years!). We would use Cornish game hens around Christmas and Thanksgiving, and one year we marinated a turkey. We usually marinate for at least 24 hours, sometimes two or three days. We also used 1 cup red wine vinegar, 1 cup olives, and added 1 cup apricots (which I always picked out, but it adds so much to the marinade). We also use 8 bay leaves. This is quite possibly the best recipe ever....sooooo good!!! Thank you for posting it!
WildLightning
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My friend Amy made this for Passover- delicious- even my 14 year old picky eater loved it and the only thing my friend added to the recipe was dried apricots.
Oolala
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I bought the Silver Palate cookery book just to get this recipe, as I wanted it for a big party. The only change I made was to double the quantity and use skinless breasts. This has to be one of the most successful 'surprise' recipes there is!
SarahEmmm
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Old stand by at my house - always delicious. Feeds a crowd and everyone likes it. Great party dish. The capers add salt and the prunes add sweet - what a combination! Make sure not to over bake the chicken or it will get dry. When entertaining, make ahead and just warm up.
Runs with Dogs
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I've made this several times for company and everyone loves it. I serve it with a creamy risotto and salad. The only change I make is I substitute 1/4 cup of balsamic vinegar for the 1/2 cup of red wine vinegar. I have even done it without marinating it overnight and it still is full of flavor.
GinaCucina
see 7 more reviews
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Tweaks
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Maple syrup is nice (reduced amount) instead of the sugar
melanie s.
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I've made this several times for company and everyone loves it. I serve it with a creamy risotto and salad. The only change I make is I substitute 1/4 cup of balsamic vinegar for the 1/2 cup of red wine vinegar. I have even done it without marinating it overnight and it still is full of flavor.
GinaCucina
RECIPE SUBMITTED BY
Scoutie
Roseville, California
- 42 Followers
- 205 Recipes
- 33 Tweaks
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
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