Chef John's Chicken Marbella Recipe

Cook Time: 75 minutes

Im very happy to be sharing my version of the Silver Palate's famous Chicken Marbella, often called the best chicken recipe of all time. While we can't objectively claim that title, this dish is undeniably one of the most delicious I've ever made. The combination of prunes and olives, while unusual, creates a perfect balance of sweet, salty, and savory flavors. Although Ive slightly adjusted the ingredient amounts, this recipe is very close to the original, with one key change: I use only chicken thighs instead of whole chickens. I find it easier to cook thighs evenly and avoid the risk of dryness, but either way, this is a must-try recipe! Enjoy!

Ingredients

Marinade:

• 8 cloves garlic, crushed or minced
• 2 tablespoons dried oregano
• 1 teaspoon freshly ground black pepper
• 5 teaspoons kosher salt (1 teaspoon per pound of chicken)
• 1 pinch cayenne pepper
• 4 bay leaves (optional)
• 2 tablespoons caper brine
• 1/2 cup red wine vinegar
• 1/4 cup olive oil

For the Pan:

• 12 large skin-on, bone-in chicken thighs (about 5 pounds)
• 1 cup pitted green olives, halved
• 2/3 cup chopped pitted prunes
• 1/3 cup capers
• 1 cup white wine
• 1/3 cup light brown sugar
• 1/4 cup chopped fresh parsley

Directions

1. In a large bowl, whisk together garlic, oregano, black pepper, salt, cayenne, bay leaves, caper brine, red wine vinegar, and olive oil. Set aside.
2. Prepare the chicken thighs by making two cuts, about 1 1/2 inches apart, through the skin side of each thigh, perpendicular to the bone, down to the bone itself.
3. In a large marination , scatter half of the olives, prunes, and capers on the bottom.
4. Place the chicken thighs on top, skin side down. Whisk the marinade again, and spoon one generous portion of the marinade over the top of each thigh.
5. Flip the chicken thighs over so the skin side is up. Scatter the remaining olives, prunes, and capers over the chicken, and drizzle the remaining marinade evenly over the top.
6. Optional: Cover the with a piece of parchment paper and press down firmly for the best marinating results. Cover the and refrigerate for at least 12 hours, preferably 24 hours.
7. Preheat your oven to 350F (180C).
8. Transfer the chicken thighs, skin side up, into a large roasting pan, ensuring they are arranged in a single layer.
9. Sprinkle the remaining olives, prunes, and capers evenly over the chicken, and pour in the white wine.
10. Using half of the brown sugar, sprinkle a small amount over each thigh.
11. Roast the chicken in the preheated oven for about 45 minutes.
12. Remove from the oven, baste the thighs with the pan liquids, and sprinkle the remaining brown sugar over each thigh.
13. Return to the oven and roast for another 30 to 45 minutes, or until the thighs are fork-tender but not falling off the bone.
14. For a deeper browning, increase the oven temperature to 425F (220C) for the last 15 minutes of cooking time.
15. Once cooked, let the chicken cool for 15 minutes before serving. Sprinkle with chopped parsley.

Nutrition Facts

Per serving (1 thigh):

• Calories: 438
• Fat: 27g (35% Daily Value)
• Saturated Fat: 7g (34% Daily Value)
• Cholesterol: 180mg (60% Daily Value)
• Sodium: 1231mg (54% Daily Value)
• Total Carbohydrates: 15g (5% Daily Value)
• Dietary Fiber: 2g (7% Daily Value)
• Total Sugars: 9g
• Protein: 34g (68% Daily Value)
• Vitamin C: 3mg (3% Daily Value)
• Calcium: 55mg (4% Daily Value)
• Iron: 2mg (12% Daily Value)
• Potassium: 490mg (10% Daily Value)

Originating from the famed Silver Palate Cookbook of the late 1970s, Chicken Marbella has become a beloved dish that balances sweet, savory, and tangy flavors. Chef John's version of this recipe has earned rave reviews for its ease of preparation and delightful taste.

History of Chicken Marbella

The dish "Chicken Marbella" was created by Sheila Lukins and Julee Rosso, the authors of the Silver Palate Cookbook, which became widely popular in the 1980s. Its intriguing combination of chicken, prunes, olives, and capers was initially a hit in the New York culinary scene. The dish was revolutionary at the time, as it combined ingredients not traditionally seen together, such as the sweet richness of prunes with the briny flavor of olives. This unique flavor profile made it an instant classic, particularly for festive gatherings and dinner parties. Chef John, known for his approachable recipes, took inspiration from this iconic dish and crafted a version that simplifies the preparation process without sacrificing flavor.

Regional Features of Chicken Marbella

Although the dish is American in origin, Chicken Marbella is heavily influenced by Mediterranean cuisine, particularly the flavors of Southern Spain and France. The use of olives and capers in the marinade reflects the region's penchant for combining briny, savory ingredients with meats. The addition of prunes offers a sweetness that complements the tangy red wine vinegar and the boldness of garlic, making the dish stand out among traditional American chicken recipes. In some Mediterranean regions, similar dishes might feature different dried fruits, such as figs, or vary the seasoning, but the concept remains the same: a savory-sweet, deeply marinated chicken that is roasted to perfection.

How Chicken Marbella Differs from Similar Dishes

While there are many chicken dishes that combine fruits and savory elements, Chicken Marbella stands apart because of its unique combination of prunes, olives, capers, and garlic. Many chicken dishes might use sweet fruits like apples or raisins, but the prunes in this recipe provide a rich, deep sweetness that pairs perfectly with the saltiness of the olives and capers. Additionally, while similar Mediterranean recipes may use whole chickens or other cuts of poultry, Chef Johns version simplifies the process by using chicken thighs, which are more forgiving and yield a juicier result. The marinade also includes red wine vinegar and caper brine, adding a tangy sharpness that balances the richness of the chicken and fruits.

Where to Serve Chicken Marbella

Chicken Marbella is typically served at special occasions, dinner parties, or family gatherings, thanks to its bold flavors and impressive presentation. It's an ideal choice for festive meals like Thanksgiving, Christmas, or a celebratory dinner with friends. Its vibrant flavors and exotic appeal make it a conversation starter, and it's sure to leave a lasting impression on guests. The dish pairs well with simple sides like roasted potatoes, mashed potatoes, or a fresh green salad. The versatility of the dish means it can also be served over couscous, rice, or even with crusty bread to soak up the delicious sauce.

Interesting Facts About Chicken Marbella

• Chicken Marbella gained immediate popularity after being featured in the Silver Palate Cookbook, a cookbook that helped define American cuisine in the late 20th century.
• Though the original recipe called for whole chickens, Chef Johns version uses bone-in, skin-on chicken thighs for convenience and moisture, making it easier to prepare and serve.
• The unique flavor profile of prunes and olives was considered unconventional at the time but has since become a hallmark of Mediterranean-inspired dishes.
• Some cooks prefer to marinate the chicken for a full 24 hours for even more depth of flavor, although Chef Johns 12-hour marination is sufficient to achieve great results.
• Chicken Marbella has appeared on numerous cooking shows and food blogs, making it a well-known dish in both home kitchens and professional kitchens alike.

FAQ about Chef John's Chicken Marbella Recipe

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