Chicken Marbella was published in “The Silver Palate Cookbook” years ago. It remains popular. I have modified the recipe to make it even easier. Also, this recipe serves 2-4 people instead of 10 or more. Do not be put off by the plums because they absorb the sauce and are absolutely delicious.
1 chicken (broiler-fryer) 2 1/2 lbs., cut into serving pieces or use your favorite pieces to total 2 ½ lbs.
2 cloves of shallots, minced
1 Tablespoon oregano
~½ teaspoon kosher or coarse salt
~½ teaspoon ground pepper
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
¼ – ½ cup pitted prunes (plums)
2 Tablespoons Spanish green olives
2 Tablespoons capers with some of the juice
2 bay leaves
¼ cup brown sugar
¼ cup+ white wine
2 Tablespoons finely chopped fresh cilantro
Combine the chicken pieces, shallots, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers, and juice, and bay leaves in a large plastic sealable bag and mix well. Marinate the chicken in the refrigerator, overnight.
Preheat oven to 350 degrees Fahrenheit.
Arrange the chicken in a single layer in a shallow baking pan and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour the white wine around the chicken pieces.
Bake for 45 – 50 minutes approximately basting with pan juices every 15 minutes. Chicken is done when the thigh yields yellow juice when pricked with a fork.
Transfer chicken, prunes, olives, and capers with a slotted spoon to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with cilantro. Place remaining juice in a gravy bowl and serve with the chicken.
Serve with vegetable of choice. Side dish ideas would be rosemary potatoes and sautéed mushroom and onions.
~ 4 servings