The Silver Palate’s Chicken Marbella

Recipe from "The Silver Palate Cookbook"

Adapted by Christine Muhlke

The Silver Palate’s Chicken Marbella
Craig Lee for The New York Times
Total Time
1 hour 20 minutes, plus overnight refrigeration
Rating
5(5,875)
Comments
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If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central. —Christine Muhlke

Featured in: The Way We Eat; Book of Revelations

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Ingredients

Yield:6 to 8 servings
  • ½cup olive oil
  • ½cup red wine vinegar
  • 1cup pitted prunes
  • ½cup pitted Spanish green olives
  • ½cup capers, with a bit of juice
  • 6bay leaves
  • 1head of garlic, peeled and puréed
  • ½cup fresh oregano, chopped, or ¼ cup dried oregano
  • 2teaspoons of salt
  • ¼teaspoon freshly ground pepper
  • 2chickens, 3½ to 4 pounds each, quartered
  • 1cup dry white wine
  • 1cup brown sugar
  • 2tablespoons finely chopped flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

921 calories; 59 grams fat; 15 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 11 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 26 grams sugars; 55 grams protein; 1114 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.

  2. Step 2

    Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.

  3. Step 3

    Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)

  4. Step 4

    Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about ½ cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

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Ratings

5 out of 5
5,875 user ratings
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Comments

Susan

Do you know what would make this site perfect? When reviewing the comments, give readers the opportunity to check the comments they would like to include when printing the recipe. I've seen it done on a couple of other sites. Just an idea to add to an already great site.

Jon

I was trying this recipe, and felt like it was A LOT of brown sugar going on top. I researched the original recipe in the Silver Palatte cookbookand realized all ingredients were reduced by 1/2 in the version, except the wine and brown sugar. Just a caution.

Sara

I make this for Rosh Hashonah every year with dried apricots instead of prunes and much less sugar. I serve it with couscous, roast butternut squash and toasted pine nuts.

Susan

Very disappointing. Didn't add all the brown sugar -- just a couple of tbsp, but was very disappointed with the result -- under browned, not at all crispy and the sauce took ages to reduce. Have tried this twice now and won't try again.

tish

Wondering what people think of late addition of the prunes, capers, and olives POST marinading and roasting. I have made this recipe many many times and it just never occurred to me until now. And I guess it’s because I’ve always thrown the prunes and olives in with the baking. But now it somehow concerns me that the olives and prunes have sat in the marinade, which would include raw chicken juice, and then they are not cooked with the chicken! They are only added post roasting to sit on top of the warm chicken, therefore would still contain all of the marinade juices, including raw chicken juices. Is anyone else concerned about this? And as a sidenote, I probably only add a quarter of a cup of brown sugar. I just do the light dusting.

Willa

@tish I think you’re misreading the recipe. In step 2 it says to pour the marinade evenly over the chicken. The prunes, olives etc are part of the marinade so they would be added to the roasting pan at this time.

Elsie Mahler Scharff

What a waste of chicken and sauce! I cut the brown sugar by 50% and still, the sauce was ruined. If you like sugared chicken, great, mine went to feed my dogs.

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Credits

Adapted from "The Silver Palate Cookbook"

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