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.  



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


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.  



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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