Chicken Marbella
cooking.nytimes.com
Claimed by Sheila Lukins
Serves 6 · 2 of 6 items checked · 3 aisles
Meat & Poultry
Oils & Vinegars
- Checked by Sheila Lukins
Pantry / Durable
- Checked by Sheila Lukins
Recipe by Sheila Lukins
Chicken roasted with prunes, olives, capers, and oregano in a sweet-sour marinade of wine and brown sugar.
Chicken Marbella is the dish that made the Silver Palate famous, and its appeal is the contrast of salty olives and capers with sweet prunes and brown sugar. It is marinated overnight and roasted in one pan, which makes it ideal for a party.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Sheila Lukins
Serves 6 · 2 of 6 items checked · 3 aisles
Put the chicken in a large bowl with the prunes, olives, capers, vinegar, brown sugar, oregano, and garlic. Cover and marinate in the refrigerator overnight.
Arrange the chicken in a single layer in a roasting pan, spoon the marinade and fruit over it, and season.
Roast at 350°F for about fifty minutes, basting two or three times, until the chicken is cooked through and the pan juices are syrupy.
Scatter with parsley and serve from the pan, with the prunes and olives spooned over each portion.
Adapted from The Silver Palate Cookbook. View a published recipe at NYT Cooking (opens in a new tab)
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