Friday, March 14, 2014

Food nostalgia: Chicken Marbella

Ooh, this is fun. Who doesn't remember the joy of Chicken Marbella, the Silver Palate dinner party staple from the eighties?  This is probably the easiest thing you'll ever cook, is great for a crowd (I use chicken thighs) and is utterly scrumptious. We serve it with Lebanese rice pilaf and a green salad.

I'm starting a movement to Bring Back Chicken Marbella. Please join!

Chicken Marbella

16 pieces, 10 or more portions
1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2 1/2 pounds each), quartered
1 cup brown sugar
1 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped
1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
2. Preheat the oven to 350°F.
3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat. Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.


Unknown said...

Will suggest we attempt this in Cindy kitchen

cheri said...

I've totally forgotten about this recipe, thanks for bringing it back. I'm going to make it for my Topanga friends when they visit us in Paso Robles.

Heather Robinson said...

What is funny is that if you just look at the ingredients without knowing what recipe it is, it sounds contemporary!
What goes around, comes around...

myMeditation said...

ser deilig

Marcheline said...

Never heard of this, but it's making me crave a martini in the worst way! And I don't even drink martinis.

lillyanne said...

I came to this recipe later in life than most your readers, but frankly my dear, I've never forgotten it or given it up! It's a genuie classic, and sooo delicious.