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The Silver Palate’s Chicken Marbella Recipe

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This recipe for The Silver Palate’s Chicken Marbella is from Our Amazing Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil
Red wine vinegar
Pitted prunes
Pitted Spanish green olives
Capers and caper juice - from a 2-ounce jar of small non-pereille capers
Dried bay leaves
1 whole head of garlic - peeled and puréed so you may want to have a garlic press on hand.
Dried oregano - lots!
Kosher salt and freshly ground black pepper
Boneless skinless chicken thighs
Dry white wine (Vermouth works well, too)
Dark brown sugar
Flat-leaf parsley or cilantro - to garnish
Directions:
Directions:
Combine the chicken with all of the marinade ingredients in a large mixing bowl: olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, salt and pepper

Toss everything well, cover the bowl with plastic wrap and refrigerate it overnight.

Before baking, arrange the chicken and all the marinade ingredients in two large shallow baking pans. Divide the white wine between the two pans and pan and sprinkle all the chicken pieces evenly with the brown sugar.

Bake the chicken for 45-50 minutes, until it's cooked through, basting once or twice with the pan juices.

To serve, arrange the chicken on a serving platter and spoon the prunes, olives, capers and some of the juices evenly around. Garnish with chopped parsley or cilantro. Serve the extra sauce on the side.
Personal Notes:
Personal Notes:
Josh Friedman is Wendy & Scott’s Brother-in-law (on Wendy’s Dad side)

 

 

 

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