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Robin Ward

Sweet + Tangy Chicken Marbella

Sweet-tangy Chicken Marbella baked with prunes, Castelvetrano olives, capers, bay leaves, and lots of mellow roasted garlic, then finished with white wine and brown sugar for a glossy, briny-sweet sauce. It’s a Silver Palate–inspired classic that’s easy to prep the night before, bakes up beautifully for guests, and tastes even better the next day. Bonus: it’s freezer-friendly, and those pan juices are perfect over rice, couscous, or roasted vegetables.
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Prep Time 25 minutes
Cook Time 50 minutes
Course: dinner, Main Course
Cuisine: American, American - Meiterranean-inspired
Ingredients Equipment Method Notes

Ingredients
  

Make Ahead: Marinate Overnight (8–12 hours)
  • ½ cup olive oil
  • ½ cup good red wine vinegar
  • 1 cup pitted prunes (roughly one big handful)
  • ½ cup dried apricots (optional)
  • 1 cup pitted green olives (such as Castelvetrano and/or Nicoise)
  • ½ cup ½ cup capers, plus 2 Tbsp brine (a 3.5-oz jar is usually enough; see note if using a larger jar)
  • 6 bay leaves
  • 1½ heads garlic, peeled and puréed (about 15 cloves)
  • 1 Tbsp dried oregano (see note for increasing)
  • 2 Tbsp chopped fresh parsley (plus more for serving)
  • 2 Tbsp kosher salt (it seems like a lot, but it’s the correct amount)
  • ¼ tsp freshly ground black pepper
  • 6 to 8 lbs. bone-in, skin-on chicken pieces
To Add Just Before Baking:
  • 1 cup dry white wine (added before baking)
  • ¼ to 1 cup light brown sugar (added before baking; I prefer the full amount—see sweetness guide above)

Equipment

  • 1 to 2 Large-rimmed sheet pans or roasting pans

Method
 

  1. In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, parsley, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
  2. Preheat the oven to 350 ℉. Arrange the chicken in a single layer on a large rimmed sheet pan or in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
  3. Bake for 50–60 minutes, or until the chicken is cooked through and the juices run clear (165°F in the thickest part). If the chicken browns too quickly, loosely tent with foil. For a deeper amber color and crispier skin, broil on LOW for 3–5 minutes at the end, watching closely so the sugar doesn’t burn.
  4. With a slotted spoon, transfer the chicken to a serving platter. Spoon the prunes, olives, and capers over the top. Moisten the chicken with a few spoonfuls of pan juices, then pour the remaining juices into a sauceboat (or small pitcher) for serving.
    Optional: For a slightly thicker sauce, simmer the pan juices in a small saucepan (or in a stovetop-safe braising pan) for 2 minutes, then spoon over the chicken and serve the rest on the side. Finish with a sprinkle of parsley.

Notes

Recipe Note: If your jar of capers is bigger than the one I used, pour out 2 tablespoons of the juice into the bowl. Then scoop out ½ cup of capers from the jar and add them too.
Oregano note: The original Silver Palate recipe uses ¼ cup (4 tablespoons) dried oregano, which can take over the flavor. I use 1 tablespoon so the prunes, olives, and capers stand out. If you love oregano, use 2 tablespoons.