I’m going to show you my version of Chicken Marbella, the Silver Palate’s famous late ’70s dish of chicken with prunes and olives. This may sound like a weird combination, but it is no doubt one of the most delicious chicken dishes ever.
Ingredients
Marinade:
8 cloves garlic, crushed or minced
2 tablespoons dried oregano
1 teaspoon freshly ground black pepper
5 teaspoons kosher salt (use 1 teaspoon per pound of chicken used)
1 pinch cayenne pepper
4 bay leaves (optional)
2 tablespoons caper brine
1/2 cup red wine vinegar
1/4 cup olive oil
For the Pan:
12 large skin-on, bone-in chicken thighs (about 5 pounds)
1 cup pitted green olives, halved
2/3 cup chopped pitted prunes
1/3 cup capers
1 cup white wine
1/3 cup light brown sugar
1/4 cup chopped fresh parsley
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Directions
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