Chicken Marbella from The Silver Palate Cookbook (page 86) by Julee Rosso and Sheila Lukins

  • bay leaves
  • capers in brine
  • whole chicken
  • garlic
  • green olives
  • dried oregano
  • parsley or cilantro
  • red wine vinegar
  • white wine
  • prunes
  • brown sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating overnight.

  • themadladybug on July 11, 2020

    We love this recipe. I make it for special dinners with guests. I agree with the others only using enough sugar to sprinkle on the chicken. I am always amazed how people come back and dig around for all the prunes. Delicious. But I have noticed that people who do not like meat cooked with fruit do not like this recipe.

  • damazinah on June 28, 2016

    I wasn't crazy about this. It was really just another marinated chicken recipe.

  • lorloff on May 02, 2016

    Excellent dish used a combination of prunes and apricots. Doubled the garlic and used about 1.5 X the olives. A real winner delicious. used only chicken thighs bone in with skin

  • jenn on December 23, 2012

    As others have written, this is a great go-to recipe, but it is much better with only a small amount of brown sugar sprinkled over the top before baking.

  • ellabee on December 22, 2012

    This is excellent made with skin-on thighs. Original recipe is several times too sweet; restrict sugar to amt needed to dust the skins sitting above the braising liquid (so that they glaze and crisp; if necessary, run them under broiler to do so).

  • KarenS on September 18, 2011

    Love this recipe! The play of sweet, sour, salty, savory flavors is marvelous. Plus it's a great make ahead dish for a crowd -- marinate it the night before, dump on a baking sheet and stick in the oven. I use a generous variety of dried fruits, especially apricots, not just prunes, and I quarter them so they scatter more nicely. I use skinless, bone-in chicken thighs rather than a whole chicken. I'm pretty generous with the capers and olives. And I never put the brown sugar on (which isn't even on the EYB list) -- I accidentally left it off the first time, and thought the dish was plenty sweet without it.

  • Laura on November 05, 2010

    I know this is a really popular dish, howver, I have to say, I'm just not crazy about it.

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