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Chicken Marbella

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One of the most popular dishes from the Silver Palate Cookbook, Chicken Marbella has been a family favorite for decades. Loved it back then; still love it now!

Chicken marbella on a platter.

Chicken Marbella is probably the most famous recipe to come out of the beloved Silver Palate Cookbook by Julee Rosso and the late Sheila Lukins. Growing up, this dish was a regular at our family dinners, especially during Rosh Hashanah and Passover. To this day, my mom prepares it for special family gatherings. I hesitated to share this recipe initially, thinking many of you might already have it tucked away. But then it dawned on me that an entire new generation of home cooks might be unfamiliar with it. After all, the cookbook hit the shelves in 1982 — and to put that in perspective, I was only 9 years old back then!

So, what makes Chicken Marbella so darn good? First off, the chicken itself is always tender and juicy. But more than anything, it’s in the unique Mediterranean flavor combination — a marinade of garlic and herbs, a savory-sweet wine gravy (which, I swear, is good enough to drink), and a mix of plump prunes, briny capers, and tangy green olives. It all comes together to make one gorgeous and memorable dish.

“I made this for my husband’s birthday dinner last night – THE MOST AMAZING CHICKEN ever!”

Tamera

If you don’t have the Silver Palate Cookbook, a 25th-anniversary edition complete with photos was published a few years ago. The recipes are as relevant today as they were in the 1980s. In fact, my mother still keeps her original copy by the stove, with the Chicken Marbella page (among many others) dog-eared and scribbled on.

What You’ll Need To Make Chicken Marbella

chicken marbella ingredients

Step-by-Step Instructions

In a large bowl combine garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, overnight.

chicken with marinade in bowl

Preheat the oven to 350°F and set two oven racks in the centermost positions. Arrange the chicken in a single layer in two 9 x 13-inch baking dishes and spoon marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.

chicken in baking dish sprinkled with brown sugar and wine

Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

baked chicken marbella

At this point, you can serve the chicken as is, especially if you plan to remove the skin. However, if you prefer a crisper, browner skin, transfer the chicken pieces to a foil-lined baking sheet.

baked chicken on foil-lined baking sheet

Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn’t burn. Then proceed to serve as above.)

browned chicken on foil-lined baking sheet

With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce on the side.

Chicken marbella on a platter.

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Chicken Marbella

One of the most popular dishes from the Silver Palate Cookbook, Chicken Marbella has been a family favorite for decades. Loved it back then; still love it now!

Servings: 6
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes, plus 12 hours to marinate the chicken

Ingredients

  • 2 cut-up chickens, 2½ pounds each, quartered, bone-in, skin-on (see note)
  • 8 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 2¼ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • ½ cup pitted prunes
  • ¼ cup Spanish green olives
  • ¼ cup capers, with a bit of juice
  • 3 bay leaves
  • ½ cup light brown sugar
  • ½ cup white wine
  • 2 tablespoons freshly chopped Italian parsley

Instructions

  1. In a large bowl combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, overnight.
  2. Preheat the oven to 350°F and set two oven racks in the centermost positions.
  3. Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
  4. Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
  5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter (discard the bay leaves). Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat. (Alternatively, if you prefer a crisper, browner skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn't burn. Then proceed to serve as above.) Serve the chicken hot or room temperature.
  6. Note: You can substitute all white or dark meat depending on what your family likes. I've also seen appetizer versions made entirely with small drumsticks and wings.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 821
  • Fat: 50 g
  • Saturated fat: 12 g
  • Carbohydrates: 25 g
  • Sugar: 18 g
  • Fiber: 2 g
  • Protein: 62 g
  • Sodium: 963 mg
  • Cholesterol: 280 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • Loved the chicken marbella recipe but when I doubled the amount of capers quarter to half a cup I liked it even better, chopped celery leaves worked well also, we added sliced orange kumeras (sweet potatoes) to the mixture before cooking about 500g that allowed them to absorb the magnificent flavours within the Marbella: Thank you for providing such a very lovely exquisitely flavoured easy chicken dish, we are very grateful.
    Cheers

  • I’m a 48 y/o man from the Deep South that has been eating chicken cooked in every imaginable way since I’ve had teeth. I had never heard of chicken Marbella, but when I read the recipe, I knew I had to try it. It was incredible! I highly recommend this recipe!!

  • Jenn,

    Can you tell me a good white wine to use? I’ve always been confused when a recipe calls for white wine, for cooking. Also, do you have a recipe for prime rib and an old fashioned bread pudding? I’ve tried many of your recipes and they have all been a hit!

    Kelly 🙂

    • Hi Kelly, Any inexpensive white wine that you would drink would be perfectly fine to use — honestly, whatever you have around. Just stay away from anything labeled “cooking wine.” I do have a wonderful apple rum raisin bread pudding on the site but not a prime rib – I will work on it 🙂

    • Hi Jen,

      I do have Silver Palate and have made this, but not for a long time, so thanks for the reminder. Also, for people asking what kind of white wine to use, I have taken many cooking classes over the years and my favorite chef taught us a long time ago to keep a bottle of vermouth (white) in our pantry to use for a white wine. Never have to worry about having to make a special trip to the store, and it works in any recipe calling for white wine.
      Thanks for all the great recipes and tips and I just saw your children for the first time and they are GORGEOUS!

  • OMG … Jen, this dish was sooo delicious! Your recipes are making me a SUPER STAR in the kitchen!
    I never thought mixing olives, prunes,capers, brown sugar & red wine vinegar would taste so wonderful!
    Thanks again for terrific recipes!

    • So glad you enjoyed it, Patti, but I can’t take the credit. This one is straight from The Silver Palate Cookbook 🙂

  • Thank you for sharing. I have been looking everywhere for this recipe, I know I packed it away somewhere but could not find it. Best chicken ever.

  • How much salt and pepper did you add? I think it says to taste?

    • Hi Karen, I like my food well-seasoned so I would use about 1-1/2 teaspoons of salt and 1/2 teaspoon pepper.

  • I was nervous about making this dish but the step-by-step guide & pictures made it an easy task & my guests enjoyed it so much.
    The chicken is tender, juicy & flavourful even after being reheated the next day.
    Thanks so much Jenn, your site has truly inspired me & is my go-to whenever I decide to try something new 🙂
    Cheers!

  • I have made this recipe several times. I usually use a combo of thighs and split breasts so that there is some skin on each piece. This recipe is absolutely amazing! I tried it the first time just because of the weird combo of ingredients…I mean who would think olives, capers and prunes??? Preparation takes some time but do it the day before. The flavors are wonderful and the sauce/broth definately needs to go over mashed potatoes or sopped up with bread or drank straight up! Great taste, great recipe. Wouldn’t change a thing.

  • Just using boneless chicken breasts. How would I change the recipe? How many pounds would I need for 10 people? Can you have too much sauce and can you use white wine that has been frozen?

  • …or use whichever pieces are your favorites. if you like just thighs (or breasts), that’s fine, too.

  • How does one cut the chicken up? Breasts,thighs and drumsticks?
    Marjory

    • Hi Marjory, yes that’s correct.

  • Hi Kim… I suggested (above) serving Israeli couscous with dried fruits and nuts…. adds a delicious element, and can also be served at room temp on a warm day or picnic. My recommendation…. use much less brown sugar than the recipe calls for….I just lightly sprinkle the pieces with sugar which is completely sufficient. Otherwise way too sweet for my family and friends. Enjoy!

  • thanks, Jenn! i am serving w/ the rice and a simple salad (couldn’t find good h. verts)…i did make a mistake and added the wine to the marinade…hope it doesn’t ruin it w/ the vinegar in there too…will add some more wine (i doubled the recipe) and the brown sugar when i bake this afternoon…thanks!!

  • What do you serve as side dishes with Chicken Marbella?

    • Hi Tracy, It’s delicious with couscous or rice, and a simple steamed green vegetable like haricots verts.

      • Hi,

        Someone made this for my family years ago, and I am going to attempt to make it for a friend’s family. I would love to know what to serve with it? Rice pilaf and a salad? another vege like a broccoli casserole and also corn? just a vege and some good bread? would love to know what others have served along side this dish…thanks! (p.s. if the dish has white wine in it, i should serve it with the same white wine, right?)

        • Hi Kim, I always serve it with rice pilaf or roasted potatoes, and steamed haricots verts with a little olive oil, butter and salt. The sauce is so flavorful, you don’t want too many competing flavors. The dish is a little on the brown side, so it’s nice to have a pop of color on the plate. The same white wine would be great but any white wine would do.

  • The best recipe for a large crowd, when our family gets together, all 31 of us, everyone expects me to cook this recipe. The best combination of flavors, best left overs ever !! I make double and triple recipe !! I usually marinade it overnight.

  • A favorite from the Silver Palate Cookbook. Nice to see it here

  • Cannot wait to make this! Tries at a friends house it was good but too greasy. Your recipe sounds alot better!

  • Try serving with Israeli cous cous adorned with golden raisins, currents, dried cranberries, and toasted pine nuts to continue the Mediterranean feel. Obviously, you can substitute any fruit/nut combo you enjoy. Can even use orzo instead of cous cous.

  • Everyone loves this dish and asks for the recipe. It is an easy company meal because you put everything together the night before and the next day, simply add the wine and sugar and pop it in the oven.

    • My family and I thank you multiple times during the week (yes, literally we say “Thank you Jennifer” when eating one of your delicious recipes). It is now habit when eating something delicious for my husband to ask “Is this one of Jennifer’s?” I feel like you and I are best buddies, or at least could be 🙂

      On to my question(s) – I am hosting a Passover seder and will be making a brisket (savory, but spicy with some siracha in the marinade/ sauce). I want another protein option for a couple of picky eaters and am thinking about trying out this recipe as an additional main dish option. (There will be matzo ball soup too, of course). Do you think the two will clash for those that want to eat both? I’ll likely serve with a green vegetable from your site and some sort of potato, any suggestions?

  • An old and trusted favorite, and believe me, it is well worth introducing to a whole new generation of cooks!

  • This is my favorite chicken dish above all others. I make it for my birthday every year. The flavors are outstanding and I love the olives, prunes, and capers contrasted with the wine and brown sugar. Really, all ingredients are probably on hand anyway, which is another reason it is so easy. I use a mix of breast and thighs (bone in, skin on,) as I love thighs and my family loves breast meat. I also scaled it down from her originally published recipe. It is a very easy, versatile dish. The leftovers are also very yummy. I love serving it with wild rice. Thank you for introducing this to all your fans, Jennifer!

  • Great dinner party recipe.

  • I made this for a dinner party and everyone raved about it! Thanks for another great and promising recipe!

  • Can you make this dish without the olives? My husband and I really don’t liked them…. thanks

    • Risa, You can definitely make it without the olives. You will love it!

  • I thought this chicken was delish! My husband, on the other hand, rated it as so so. He liked that the chicken was moist but didn’t care for its sweetness, and he’s not a prunes lover. I had it for lunch and dinner 2 days in a row and still want more! Every bite with rice, chicken, prunes, capers, olives, and Italian parsley was heavenly. Thanks so much!

  • Have you ever tried it with boneless breasts and thighs?

    • — Jennifer Hallock
    • Reply
  • Just finished making it – came out delicious! thanks for sharing this wonderful recipe 🙂 I really like the idea of using it for appys as well!

  • Taryn,

    Yes, that would be fine. Enjoy!

  • Hi Jenn, If I only wanted to make on chicken could I half the recipe?

  • Hi Malinda, That wine is perfectly fine and don’t worry about adding the brown sugar to the marinade…it will be fine. As for the lemon bars, if you want to double the recipe, definitely make it in two separate pans, otherwise it will be way too thick. Good luck and hope you enjoy!

  • Ok its MalindaC again, Ive got my chicken marinating but, made a mistake or so, I added my brown sugar with the marinade, will this ruin it? I also need to know if this wine is ok: Robert Mondavi Winery 2007 Chardonnay? oh and I need to know if you can double the lemon bars or should I just make 2 seperate pans of it? thanks so much, I cant wait to let you know how it all taste!

  • Melinda, You can use any dry white wine (for cooking, I always use something good enough to drink but cheap). The prunes do get nice and soft but they don’t disintegrate into the sauce. Adults will love them — they add so much to the sauce — but young kids will probably not. Whenever I make this dish, I just serve my kids a portion without the prunes, olives and capers. Hope that helps! Feel free to email me with any other questions.

  • I am going to try this marbella, but i need to know a good white wine to use, like sweet or dry…please let me know, im making this for a special occasion on this sunday for my girls and their school choir! oh and im a little nervous about leaving the prunes in after it cooks, im afraid the kids might snarl, any suggestions on that, or do they cook up where you cant tell what they are? Thanks I love this sight 🙂 Malinda

  • I had never heard of Chicken Marbella but the recipe looked so unique I had to try it. The entire family thought it was wonderful and said I have to make it again and again. Thanks for the great recipe!

  • I have made this recipe a million times. Some times I chop the prune and olives very tiny and other times leave them on the larger size. Now here is a fun twist. I once made it with dried apricots, golden raisins,& prunes all chopped pretty small and a varity of gourmet olives. Fallowed the recipe the same and served it with home made lavash bread and it was delicious.

  • I made this and it was fabulous! This is my girlfriend’s go-to recipe for dinner parties and I have enjoyed it many times at her house, thinking it would be far too involved and difficult to attempt in my kitchen. It was a snap and oh-so good! I had a whole cut chicken from an organic farm with the bone in and I wasn’t quite sure what I was going to do with it – this made a fabulous dinner!! Thank you.

  • Sure this new generation will like this chicken marbella dish. I read many cook books but im very impressed with silver palate cookbook. This recipe is simple superb. Done a great job!!!!

    • — Chicken marbella
    • Reply
  • I’m so n <3 w/Italian cooking!!!!!!!!!

  • Wow, just discovered your blog on Facebook!
    I basically LEARNED how to cook from The Silver Palate Cookbook by Sheila Lukins and Julie Rosso, but never tried this recipe, yet! I knew it sounded familiar! I’m looking forward to more of your blog posts!

  • this looks delicious. what do you serve this with?

  • This recipe is fantastic. Thank you for sharing! I enjoy all your posts. Keep it up 🙂

  • What is the caloric count for this dish?

  • Thank you for brining this recipe to my attention. It looks amazing!

  • Let me pass on a tip from a caterer who used the sauce components of Chicken Marbella to make a mayonnaise textured spread (all the solids and adjust the liquid to the correct onsistency when pulverizing in the Cuisinart). Then he took the chicken, skinned it and put it into quarters of pita bread which had been “lathered” inside with the mayo. They were really good for a casual meal with a hearty soup.
    > And, it is an easy way to use the leftovers too.

  • I absolutely love Chicken Marbella. I was only just introduced to it about 4 years ago and I’ve made it a number of times since. That sweet and briny marinade is just beyond words!

  • I LOVE chicken Marbella!

    I can’t wait to make this, I haven’t had any in years…

    Thanks for postin!

    Lisa
    xo

    • — Lisa@bakedinmaine.com
    • Reply
  • Lets watch the age thing!!! I just made Chicken Marbella last month for some friends they loved it and it froze well also for guests for them another night!!
    Thanks for sharing!!

  • A family favorite for years!

  • I love this recipe! I agree with you that there might be a whole new generation of people that need to know about this recipe. Thanks for reintroducing it!

  • This looks delicious! I think this will be a dish to be made in our new house 🙂

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