4 January, 2015
Recipe from the Silver Palate http://www.silverpalate.com/recipe/store-favorites/chicken-marbella
I included the recipe with its original instructions however I am adding our comments about how we prepare it in parenthesis. We cook this pretty close to the original with just a few adjustments that work better for our families and weeknight meals. We hope you enjoy this recipe as much as everyone else does!!!!
This dish can be made with just the parts of the chicken that your family likes. It is very economical to buy whole chickens and take them apart but it is also inexpensive to use all thighs/legs and wings. I do recommend that you use bone in chicken because I think the flavor is better but the most important thing is cooking healthy food that your family will eat!
Tip: Make this up on Sunday and have a really easy meal on Monday or Tuesday night with lots of leftovers for lunches or another weeknight meal. The chicken is great cold on top of a salad for a very tasty lunch!
1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely pureed (we just mince it)
1/4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2 1/2 pounds each), quartered (We like to break it down even more for nice single portions that cook a little faster. We separate the wings from the breast and cut them into two pieces, cut the breast in two pieces and cut the leg from the thigh.)
1 cup brown sugar
1 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped
1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight. (We also sometimes place it right in the baking dishes that we are going to cook it in to save time or place it into two large zip top bags so it takes up less space in the refrigerator. Also this can stay in the refrigerator for two days before cooking if needed or be cooked right away.)
2. Preheat the oven to 350°F.
3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. (We like to use two baking dishes one with the dark meat and one with the breasts and wings. The dark meat tends to need a little bit more time in the oven then the breast meat and wings.) Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour. (We recommend that you take the temperature of the meat with an instant read thermometer. All of the pieces should reach a minimum of 165 degrees before removing them from the oven.)
5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat. Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.