This classic recipe is from the 1982 Silver Palate Cookbook. The original recipe was for a large crowd, but this one has been reduced to serve 6 people. You can use a pre-cut whole chicken versus cutting it up yourself. Please, please, please take the time to marinate this dish overnight or eight hours at a minimum. You won’t regret it.
Prep Time: 10 minutes Marinating Time: 8 hours Cook Time: 1-hour Total Time: 1 hour 10 minutes
INGREDIENTS
1 whole chicken, cut up
3 bay leaves
1 head garlic, peeled
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup capers, with a little bit of juice
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons dried oregano
Kosher salt
Fresh ground pepper
1/2 cup white wine
1 cup brown sugar
2 tablespoons chopped parsley
DIRECTIONS
- Cut the chicken: Take a whole chicken and using sharp kitchen scissors cut the backbone out. Then press down on top to separate the rest of the bones. Remove the legs and thighs, then the wings and tips.
2. Make the marinade: In a large bowl combine bay leaves, garlic cloves, prunes, olives, capers, red wine vinegar, olive oil, dried oregano, salt and pepper. Stir it together, then add the chicken, and smoosh it around. Make sure you lift the skin a little bit, so the marinade clings to the flesh of the chicken as well.
3. Let the chicken sit: Cover the bowl and place it in the refrigerator overnight. (If you don’t have the time, allow at least 30 minutes to marinate).
4. Roast the chicken: The next day preheat the oven to 350 F. Transfer the chicken and the marinade, including the prunes, olives, etc., into a large oven-safe skillet or baking dish and spread it out so the chicken pieces don’t overlap. Pour the wine into the baking dish. Sprinkle the top of the chicken with brown sugar, and place in the oven for 50 to 60 minutes. Baste with the pan juices a couple of times while the chicken cooks.
5. Remove from the oven: The chicken is ready when its internal temperature reaches 165 F, and the skin has turned a golden brown. Transfer the chicken to a large serving platter and spoon the prunes, olives, and capers on top.
6. Make the sauce and serve: Bring the juices in the roasting pan to a boil over medium heat and reduce until you are left with about 1/2 cup of sauce. Strain the sauce into a bowl, then pour it over the chicken. Sprinkle with chopped parsley.
Serve chicken Marbella with plain rice, rice pilaf, boiled potatoes, or crusty bread.
Bon Appetit😋
