0 0
Chicken Marbella -Silver Palate

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
10 lbs chicken
1 head garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt & freshly ground black pepper
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted spanish green olives
1/2 cup capers with a bit juice
6 bay leaves

Nutritional information

1196.2
Calories
721 g
Calories From Fat
80.2 g
Total Fat
21.2 g
Saturated Fat
340.2 mg
Cholesterol
432.6 mg
Sodium
24.9 g
Carbs
0.6 g
Dietary Fiber
21.7 g
Sugars
85 g
Protein
447 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken Marbella -Silver Palate

Features:
  • Gluten Free
Cuisine:

I still have my Silver Palate cookbook that I bought over 20 years ago. It is marked up with changes I have made in some recipes. I changed this recipe by using a pork loin roast! You talk about yum? I invited friends in my church who had made it with chicken and it is delicious made that that way! Presentation on a long platter, deep enough to hold all the marinade/sauce. I hate prunes BUT in the sauce it adds just enough sweetness to balance the saltyness of the spanish olives and the Capers. When I want to impress new guests, this is my signature recipe. Wonderful as leftovers. Serve with a parmesan cheese Risotto cooked slowly with chicken broth. You can add mushrooms, small shrimp or some small vegetables.

  • 80 min
  • Serves 10
  • Easy

Ingredients

Directions

Share

Chicken Marbella – Silver Palate Cookbook, This is from the Silver Palate Cookbook, and I love their food. I have seen this recipe for years and finally decided to try it and I am so glad I did! Prunes, capers and olives just didn’t sound good, but I was SO wrong! I usually use legs and thighs, marinate them for about 6 hours in a plastic zip-top bag, and turn them every couple of hours. Only change I made was using 2 heads of roasted garlic instead of the 1 head of raw garlic. that’s HEAD, not clove. I always use skin on, they brown and caramelize to a rich deep color. I urge you to try this…be brave and do it, you will be pleasantly suprised! : This makes a large amount, you can easily halve this recipe. Prep time does not include marinating time. Hope you enjoy! Correction…For the large quantity…it IS 4 2 1/2 lbs.chicken, sorry for ommision of the 4 in the original post. But Zaar won’t let me put 4 chickens in the recipe., I still have my Silver Palate cookbook that I bought over 20 years ago. It is marked up with changes I have made in some recipes. I changed this recipe by using a pork loin roast! You talk about yum? I invited friends in my church who had made it with chicken and it is delicious made that that way! Presentation on a long platter, deep enough to hold all the marinade/sauce. I hate prunes BUT in the sauce it adds just enough sweetness to balance the saltyness of the spanish olives and the Capers. When I want to impress new guests, this is my signature recipe. Wonderful as leftovers. Serve with a parmesan cheese Risotto cooked slowly with chicken broth. You can add mushrooms, small shrimp or some small vegetables., Maple syrup is nice reduced amount instead of the sugar


Discover ground-breaking new supplements!    SHOP & SAVE


 

Steps

1
Done

Preheat Oven to 350 Degrees.

2
Done

in a Large Bowl Combine Chicken Quarters, Garlic, Oregano, Pepper and Coarse Salt to Taste, Vinegar, Olive Oil, Prunes, Olives, Capers and Juice, and Bay Leaves. Cover and Let Marinate, Refrigerated, Overnight.

3
Done

Arrange Chicken in a Single Layer in One or Two Large, Shallow Baking Pans and Spoon Marinade Over It Evenly. Sprinkle Chicken Pieces With Brown Sugar and Pour White Wine Around Them.

4
Done

Bake For 50 Minutes to 1 Hour, Basting Frequently With Pan Juices.

5
Done

Chicken Is Done When Thigh Pieces, Pricked With a Fork at Their Thickest, Yield Clear Yellow Rather Than Pink Juice.

6
Done

With a Slotted Spoon Transfer Chicken, Prunes, Olives and Capers to a Serving Platter.

7
Done

Moisten With a Few Spoonfuls of Pan Juices and Sprinkle Generously With Parsley.

8
Done

Pass Remaining Pan Juices in a Sauceboat.

9
Done

to Serve Chicken Marbella Cold, Cool to Room Temperature in Cooking Juices Before Transferring to a Serving Platter. If Chicken Has Been Covered and Refrigerated, Allow It to Return to Room Temperature Before Serving. Spoon Some of the Reserved Juices Over Chicken.

Avatar Of Dahlia Simmons

Dahlia Simmons

Global gastronaut exploring the diverse cuisines and flavors of the world.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Achiote-Infused Yellow Rice Recipe: A Vibrant Arroz Amarillo Delight
previous
Achiote-Infused Yellow Rice Recipe: A Vibrant Arroz Amarillo Delight
Featured Image
next
Apple Pie Pockets
Achiote-Infused Yellow Rice Recipe: A Vibrant Arroz Amarillo Delight
previous
Achiote-Infused Yellow Rice Recipe: A Vibrant Arroz Amarillo Delight
Featured Image
next
Apple Pie Pockets

Add Your Comment

fourteen − 3 =