Best 4 Chicken Marbella From The Silver Palate Cookbook Recipes

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**Chicken Marbella: A Culinary Journey from Spain to America**

Chicken Marbella is a delectable dish that takes you on a culinary journey from the vibrant streets of Spain to the kitchens of America. This savory dish combines the bold flavors of Mediterranean cuisine with the convenience of modern cooking techniques. Originating from the renowned Silver Palate Cookbook, Chicken Marbella has captivated taste buds for decades with its unique blend of sweet and savory flavors.

Our curated collection of recipes offers a comprehensive guide to creating this iconic dish. From the classic Chicken Marbella recipe that stays true to the original, to variations that introduce exciting twists, we've got you covered. Discover the secrets behind the perfect marinade, the art of slow-cooking, and the finishing touches that elevate this dish to a gourmet experience.

Whether you're a seasoned chef looking to expand your culinary repertoire or a home cook seeking a special meal to impress your guests, our Chicken Marbella recipes will guide you every step of the way. Embark on this culinary adventure and let the enticing aromas and flavors of Chicken Marbella transport you to a world of culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

WEEKNIGHT CHICKEN MARBELLA



Weeknight Chicken Marbella image

The chicken Marbella recipe from "The Silver Palate Cookbook" is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn't suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done - and well - in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.

Provided by Rick A. Martinez

Categories     dinner, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
5 garlic cloves, thinly sliced
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup drained capers, plus 1 tablespoon caper brine
3 fresh or dried bay leaves
2 tablespoons fresh oregano, chopped, or 1 tablespoon dried oregano
2 tablespoons dark brown sugar
1 cup dry white wine
1/4 cup red wine vinegar

Steps:

  • Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
  • Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
  • Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.

CHICKEN MARBELLA - SILVER PALATE COOKBOOK



Chicken Marbella - Silver Palate Cookbook image

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.

Provided by Scoutie

Categories     < 60 Mins

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 13

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
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley (cilantro) or 1/4 cup fresh coriander, finely chopped (cilantro)

Steps:

  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • Bake for 50 minutes to 1 hour, basting frequently with pan juices.
  • Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
  • With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
  • Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
  • Pass remaining pan juices in a sauceboat.
  • 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.

Nutrition Facts : Calories 1196.2, Fat 80.2, SaturatedFat 21.2, Cholesterol 340.2, Sodium 432.6, Carbohydrate 24.9, Fiber 0.6, Sugar 21.7, Protein 85

THE SILVER PALATE'S CHICKEN MARBELLA



The Silver Palate's Chicken Marbella image

If there's such a thing as boomer cuisine, it can be found in the pages of "The Silver Palate Cookbook" by Sheila Lukins and Julee Rosso. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.

Provided by Christine Muhlke

Categories     dinner, weekday, one pot, roasts, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers, with a bit of juice
6 bay leaves
1 head of garlic, peeled and puréed
1/2 cup fresh oregano, chopped, or 1/4 cup dried oregano
2 teaspoons of salt
1/4 teaspoon freshly ground pepper
2 chickens, 3 1/2 to 4 pounds each, quartered
1 cup dry white wine
1 cup brown sugar
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
  • Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
  • Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
  • Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

Nutrition Facts : @context http, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams

CHICKEN MARBELLA - SILVER PALATE COOKBOOK



CHICKEN MARBELLA - SILVER PALATE COOKBOOK image

Categories     Chicken     Bake

Yield 10-12 servings

Number Of Ingredients 13

4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
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 of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Steps:

  • Preheat oven to 350 degrees. 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. 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. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. 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.

Tips:

  • To save time, use store-bought marinade or make the marinade ahead of time and refrigerate it.
  • If you don't have a Dutch oven, you can use a large roasting pan with a lid.
  • To prevent the chicken from drying out, baste it with the marinade every 30 minutes or so.
  • If you want the chicken to be extra crispy, broil it for a few minutes before serving.

Conclusion:

Chicken Marbella is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of sweet and savory flavors, along with the tender chicken and tangy sauce, is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give Chicken Marbella a try. You won't be disappointed!

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