silver palate classic chicken marbella

One of the most delicious recipes I have made for book club is the the Silver Palate's famous Chicken Marbella.  The contrasting flavors of  briny, salty and sweet are exceptional.  It was the first main course to be offered at their Manhattan store and I can't thank Julee Rosso & Sheila Lukins, with their passion for good simple food, for creating such an amazing dish and the iconic cookbook to match.  Enjoy this dish served over pureed mashed potatoes (better for the pan juices to run into) and sauteed spinach! 

Original recipe--- 16 pieces.

I used 12 bone in/skin on chicken thighs to make 6-8 portions depending on appetite.

Ingredients: 

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 finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens quartered  (or approx 12 bone in/skin on thighs)
1 cup brown sugar
1 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley finely chopped

Directions: 

1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight. 2. Preheat the oven to 350°F. 3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them. 4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour. 5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pass the remaining pan juices in a sauceboat. Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.