Chicken Marbella Recipe (2024)

Chicken marbella is the briny, sweet, tangy baked chicken recipe from the famous Silver Palate Cookbook. It’s a classic recipe originally designed to serve a crowd but we cut it down to serve a family. Capers, prunes, white wine, brown sugar, and olives pack this recipe with flavor!

If you’re looking for a baked chicken recipe that is dinner party worthy, but also simple enough to whip up for your family whenever the mood strikes, try chicken marbella. This recipe turns the sweet and salty ingredient combo of olives and prunes into a special dinner you’ll make over and over again.

Chicken marbella is a classic recipe from the famous 1982 Silver Palate Cookbook. At the time, the cookbook and its corresponding gourmet shop, were considered revolutionary for bringing flavors of the Mediterranean to U.S. home cooks.

While they say you should never mess with a classic, I did make a couple of small changes. The original recipe serves a big crowd, so I cut it down and used only one 3 ½ pound chicken rather than two. I also reduced the sugar from 1 cup to ¼ cup (less if you like), relying on the prunes for most of the sweetness.

To me, this recipe is perfection. I rank it up there with some of my other favorite chicken recipes on the site like my easy balsamic chicken or my sheet-pan smoked paprika chicken.

How to create briny-sweet flavor

Chicken marbella’s distinct flavor is its main draw. While an unexpected combination, the ingredients come together to create a sweet and salty flavor combination that has universal appeal.

• Pitted prunes: Yes, prunes. This humble, easily accessible dried fruit is so sweet, and it’s how we start to build flavor in the marinade immediately.
• Pitted green olives: For some salty tang and brininess.
• Capers and a bit of the juices in the jar: Similar to green olives, capers have a briny flavor, but are also a little tart.
• Red wine vinegar: Vinegar adds some acidity here to help season and tenderize the chicken. If you do not have red wine vinegar, you can use apple cider vinegar or balsamic vinegar, or even lemon juice. Keep in mind that the taste of the finished meal will be a little different.
• White wine: White wine brightens and lifts the other flavors in this dish. The alcohol will cook off so you won’t notice it’s there, but you will miss it if you leave it out!
• Sugar: You only need ¼ cup brown sugar. While the original recipe uses much more, I decided to rely more on the natural sweetness of prunes, and I didn’t miss it. The chicken still had a subtle sweetness, and the skin turned a beautiful golden brown.

How to make chicken marbella

Making chicken marbella is as simple as marinating the chicken, allowing it to sit for 30 minutes and up to overnight , and then roasting it. I’ve let it marinate for both long and short periods of time, and honestly it’s plenty flavorful either way.

Here’s more detail about how to make it:

• Make the marinade: To a large bowl, add 3 bay leaves, garlic cloves, ½ cup each pitted prunes and pitted green olives, ¼ cup capers (plus a little juice), ¼ cup red wine vinegar, ¼ cup extra virgin olive oil, kosher salt and black pepper. Stir or whisk together to combine.

• Place a whole cut up chicken into the bowl and toss it carefully to coat it in the marinade. Get some of the marinade under the skin as well.

• Let the chicken marinate: Cover the bowl and place it in the fridge overnight.This is optional. If you are short on time, let the chicken sit in the marinade for 30 minutes to 3 hours.
  
• Roast the chicken: When you are ready to cook the chicken, transfer the chicken and all of the marinade — including prunes, capers, etc. — to a large baking dish. Spread the chicken out so the pieces don’t overlap. Pour ½ cup white wine into the baking dish before sprinkling the top of the chicken with ¼ cup brown sugar.

• Place the dish in a 350°F oven and allow it to roast for 50 minutes to 1 hour. Baste the chicken occasionally with the pan juices.

  

• Remove from the oven: The chicken is ready when its internal temperature reaches 165°F or the juices run clear and the skin has turned a golden brown. Transfer the chicken marbella to a serving platter and top with the prunes, olives, and capers.

• Make the sauce and serve. Don’t throw away the juices in the roasting pan! Instead, bring the juices to a boil over medium heat and reduce them to about ½ cup. Pour the sauce over the chicken and sprinkle some chopped flat-leaf parsley on top. Dinner is served!

  

What to serve with chicken marbella

Chicken marbella is chock full of flavor, so you don’t need anything super complicated to go along with it. Here are some ideas:

• Rice: Either plain basmati rice or rice pilaf
• Salad: Parmesan lettuce salad or panzanella salad
• Potatoes: Herby boiled potatoes
• Bread: Your favorite crusty bread

How to store and reheat leftover chicken marbella

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