I worked at The Silver Palate for a couple of years in the eighties and became dear friends with a woman who was once my boss, Sheila Lukins. She was the heart and soul of The Silver Palate, and she made me the chef and hostess that I am today. Now, if I make this recipe I do it in her name.
I like more prunes and more olives in my dish. But you can make it with 1 cup prunes and 1/2 cup olive oil, as in the original recipe.
- Prep Time: 15m
- Cook Time: 7h
- Total Time: 7h 15m
- 2 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
- 5/24 cup red wine
- 1 cup olive oil
- 2 cups 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
- 1/4 cup Italian parsley or cilantro, finely chopped
- 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 for at least 6 hours or 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 or cilantro.
- Pass remaining pan juices to a sauce boat.
- 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.