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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!
Growing up, this chicken Marbella recipe was a regular at our family dinners, especially during Rosh Hashanah and Passover. To this day, my mom prepares it for special family gatherings and keeps the Silver Palate Cookbook by the stove, with the Chicken Marbella page (among many others) dog-eared and scribbled on.
I hesitated to share the recipe at first, thinking many of you might already have it tucked away. But then it occurred to me that an entire new generation of home cooks might not know it. After all, the cookbook came out in 1982—and to put that in perspective, I was only 9 years old!
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 Chicken Marbella last month for some friends, and they loved it! It also froze beautifully for another night.”
What You’ll Need To Make Chicken Marbella
How To Make Chicken Marbella
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.
Preheat the oven and 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.
Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when an instant-read thermometer inserted into the thickest part, without touching bone, registers 165°F.
At this point, you can serve the chicken as is, especially if you plan to remove the skin. However, if you prefer a browner, crispier 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.
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.
Which Chicken Pieces Work Best?
A cut-up chicken gives everyone a choice of white or dark meat, but you can use all bone-in breasts, thighs, or drumsticks if that’s what your family prefers. Keep the skin on for baking, even if you plan to remove it before eating. Different pieces may finish at different times, so check each with an instant-read thermometer and remove them as they reach 165°F in the thickest part, avoiding the bone.
Make-Ahead, Freezing & Reheating
Chicken Marbella is especially handy for entertaining: the chicken marinates overnight, and you can even bake it ahead if you’d rather have the cooking finished before everyone arrives. Save the pan juices—they’ll help keep the chicken moist when you reheat it.
- Prep ahead: Marinate the chicken overnight in the refrigerator as directed. Add the brown sugar and wine just before baking.
- Cook ahead: Bake the chicken, then store it with the prunes, olives, capers, and pan juices in an airtight container in the fridge for up to 3 days. Save the parsley for serving.
- Freeze: Freeze the cooked chicken with its sauce and accompaniments in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Arrange the chicken and sauce in a baking dish, cover with foil, and warm in a 325°F oven until the chicken reaches 165°F in the center. If you’d like to crisp the skin, follow the recipe’s optional broiling step after reheating.
Chicken Marbella
Ingredients
- 2 cut-up chickens, 2½ lbs (1.1 k) each, quartered, bone-in, skin-on
- 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 (packed) light brown sugar
- ½ cup white wine
- 2 tablespoons freshly chopped Italian parsley
Instructions
- 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.
- Preheat the oven to 350°F (175°C) and set two oven racks in the centermost positions.
- Arrange the marinated chicken in a single layer in two 9 x 13-in (23 x 33-cm) baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
- Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when an instant-read thermometer inserted into the thickest part, without touching bone, registers 165°F.
- Using a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter, discarding the bay leaves. Spoon some of the pan juices over the top and sprinkle generously with the parsley. Serve the remaining sauce on the side in a gravy boat. (See the note below if you prefer crispier skin.) Serve hot or at room temperature.
Notes
Nutrition Information
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.
What To Serve With Chicken Marbella
Serve Chicken Marbella with fluffy couscous to catch that savory-sweet sauce, and sautéed asparagus and peas alongside. For a holiday table, roasted potatoes also work beautifully and give guests something to spoon the extra pan juices over.
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Love this recipe! Easy to make, and every ingredient adds to the perfect blend of flavor and texture. I’ve made this several times and my preference is to use thighs only with a side of orzo (to soak up the amazing sauce) and a light green salad. Delicious!
Hi! What salad would you recommend serving with this recipe?
Hi Anne, I think it would pair nicely with this mixed green salad or kale and Brussels sprouts salad.
Thanks for this recipe! My partner doesn’t like olives, I was thinking of adding capers instead to bring the briny element. Would you recommend this and if so, how much should I add? Or if there is a better substitution, I would love to know your thoughts. Thanks as always for your great recipes!
Hi Cole, you can just omit the olives – it will still be delicious!
Always a winner!
We add a handful, 1/4 c. Dried apricots…ads sweetness & color
I cooked this recipe years ago, it was amazing 😻 delicious!!
Great for parties and listen your guests exclamation WOW!
I’m trying today, l marinated yesterday and today l will cook.
I can’t wait 😛!!!
Oh wow, haven’t made this in decades! I shall do it this week for a birthday dinner. Love your tip about crisping up the chicken separately under the broiler – thanx!