Everyone has a favorite recipe that often becomes their comfort food. I know I’m not alone in choosing The Silver Palate Cookbook’s Chicken Marbella because I have been to a number of friends’ dinner parties to happily discover the hosts love it, too. The authors’ say it’s great for a crowd, and it is – it’s easy, delicious, and feeds the multitudes. And it’s even better if made a day or two ahead!
Winter Comfort Food: Silver Palette’s Chicken Marbella
By Ellen Gutman ChenauxServings: 6 (double for 10-12)
Ingredients:
- 8 chicken drumsticks
- 8 chicken thighs
- 1/2 head of garlic (really1), peeled and pureed
- 1/8 cup oregano
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1 cup pitted prunes
- 1/2 cup olives (a mix of Spanish and Italian, pitted)
- 1/4 cup capers (and a bit of caper juice)
- 3 bay leaves
- 1/2 cup brown sugar
- 1/2 cup white wine
- 1/8 cup finely chopped Italian parsley
- Salt and pepper to taste
Instructions:
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Combine chicken, garlic, oregano, pepper, kosher salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves in a large bowl or pan. Cover and chill overnight.
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Preheat oven to 350F.
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In a large, shallow pan (I use 9x12 inch brownie pan), arrange the chicken in a single layer and spoon the marinade over the chicken evenly. Sprinkle the chicken with brown sugar, and pour the white wine around the chicken.
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At this point you can refrigerate the dish overnight or…
Bake for 50-60 minutes, basting chicken often. The chicken is done when thighs are pierced with a fork and clear yellow (not pink) juices run out. -
At this point you can refrigerate the cooked chicken. Reheat before serving.
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Using a slotted spoon, arrange the chicken, prunes, olives, and capers to a serving plate. Moisten with a few spoonfuls of the pan juices and sprinkle generously with parsley. Pour the remaining juices in a gravy boat for guests to spoon onto their chicken.
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This dish also works well cold, cool, to room temperature in the marinade before transferring to the serving platter.
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With gratitude to Julie Russo and Sheila Lukins for sharing this incredible recipe with us!