My Version of Chicken Marbella

Chicken Marbella is one of my favorite dishes of all time – for a regular mealtime with family or for a big party.

Every single time someone new comes over and tries this dish, they ask me for the recipe. At this point I’m willing to place bets on it because it happens so much.

But let me back up. I learned how to cook from The New Basics Cookbook by Julee Rosso and Sheila Lukens when I was on jury duty when I first got married. We had to wait in a “jury room” to be chosen for a case, so I took the opportunity to study their cookbook and figure some things out.

My mom was a great cook but up until that point I had never taken the time to learn how to do it! It was COOKING SCHOOL TIME for this juror.

The New Basics felt like the Bible of cooking.

I loved Rosso and Lukens cookbook so much it eventually led me to The Silver Palate, a cookbook named after their take out restaurant in New York. And this cookbook led me to THIS INCREDIBLE RECIPE.

Chicken Marbella was one of their most popular recipes – selling out most days.

I’ve added some lemon and apricots to my version, and I increased the amounts of some of the ingredients.

I also like that this recipe is gluten and dairy free, making it great for a party crowd where many people will be attending.

I will say, you don’t look at the ingredients and think this Mediterranean dish is going to be as good as it is – just TRUST ME ON THIS ONE and make it!

Enjoy friends – xo

My Version of The Silver Palate’s Chicken Marbella

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This classic dish from The Silver Palate Cookbook is one of our very favorites and so memorable for guests.  I’ve added some things to make this dish my own, but the credit for the incredible flavors goes to Julie Rosso and Sheila Lukins.  

• Author: Krista Gilbert

Ingredients

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1 package drumsticks
1 package chicken thighs
1 package chicken breasts
15 cloves garlic, minced
1/4 cup oregano
3/4 cup red wine vinegar
3/4 cup olive oil
1/4 cup lemon juice
1 1/2 cup prunes
1/2 cup dried apricots
3/4 cup pitted Spanish green olives
3/4 cup capers
6 bay leaves
1 cup brown sugar
1 cup white wine
1 cup Italian parsley, chopped
salt and pepper
Lemon slices

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Instructions

In a large bowl combine the chicken, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, apricots, olives, capers (with juice), lemon juice and bay leaves.  Let marinate overnight in the refrigerator.  

Preheat oven to 375 degrees.

Arrange chicken in a single layer in shallow baking pans.  Spoon marinade evenly over the top.  Sprinkle chicken with brown sugar and pour white wine around them.  

Bake for 50 min basting periodically.  

Transfer the chicken pieces, prunes, olives, and capers to a serving platter.  Put remaining juices in a bowl or gravy boat for people to use.

Sprinkle the platter with Italian parsley. You can also serve with lemon slices around the edges.  

ENJOY!

Notes

I often make this ahead of time and freeze it.  You can freeze it in the raw marinated state, or in the cooked state.  Great for a party!

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