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Chicken Marbella

Photo: Oxmoor House
Total time 9 hrs, 3 mins
Yield Serves 4 (serving size: 1 breast half or 1 thigh plus 1 drumstick and about 1/4 cup plum mixture)
Various adaptations of this popular recipe from the Silver Palate Cookbook have been a go-to dinner party favorite for decades. It's a simple and delicious one-dish recipe for the busy host, and tastes best when prepared a day or two ahead.

Ingredients

  • 2/3 cup pitted dried plums
  • 1/2 cup packed brown sugar
  • 1/2 cup dry white wine
  • 1/3 cup pitted green olives
  • 1/4 cup capers
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh oregano
  • 6 garlic cloves, chopped
  • 3 bay leaves
  • 2 bone-in chicken breast halves, skinned
  • 2 bone-in chicken thighs, skinned
  • 2 chicken drumsticks, skinned
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 417
  • fat 15 g
  • satfat 2.9 g
  • monofat 8.6 g
  • polyfat 2.4 g
  • protein 37.8 g
  • carbohydrate 28.4 g
  • fiber 1.6 g
  • cholesterol 149 mg
  • iron 1.6 mg
  • sodium 564 mg
  • calcium 58 mg

How to Make It

  1. Combine dried plums and next 9 ingredients (through bay leaves) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 8 hours, turning bag occasionally.

  2. Preheat oven to 350°.

  3. Remove chicken from bag, reserving marinade.

  4. Arrange chicken in a single layer in a 13 x 9-inch glass or ceramic baking dish; pour reserved marinade evenly over chicken.

  5. Bake for 350° for 45 minutes or until chicken is done, basting about every 10 minutes with baking liquid.

  6. Place chicken, dried plums, olives, and capers on a platter, reserving pan drippings. Discard bay leaves. Sprinkle chicken with parsley, and serve with reserved pan drippings.

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