Chicken Marbella

Photo: Oxmoor House

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.

Yield: Serves 4 (serving size: 1 breast half or 1 thigh plus 1 drumstick and about 1/4 cup plum mixture)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 9 Hours, 3 Minutes

Nutritional Information

Amount per serving
  • Calories: 417
  • Fat: 15g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 8.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 37.8g
  • Carbohydrate: 28.4g
  • Fiber: 1.6g
  • Cholesterol: 149mg
  • Iron: 1.6mg
  • Sodium: 564mg
  • Calcium: 58mg

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

Preparation

  1. 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. 2. Preheat oven to 350°.
  3. 3. Remove chicken from bag, reserving marinade.
  4. 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. 5. Bake for 350° for 45 minutes or until chicken is done, basting about every 10 minutes with baking liquid.
  6. 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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