In a recent conversation at the shop, I was asked what I thought might be the simplest yet most exciting recipe for holiday entertaining. Also, this recipe should require very little day-of time or attention so that you can spend more time with your guests and less time in the kitchen.
My first thought, of course, would be sous-vide. It’s the ultimate way to cheat with cooking time and preparation; however, unlike Hammond and me, not everyone has a couple of sous-vide devices hanging around the kitchen. Aside from sous-vide, Chicken Marbella would be the obvious candidate for me.
This simple yet very satisfying creation is nearly effortless to prepare, yielding layers of complex, wine-friendly flavors. The big perk is that it’s almost entirely prepared in advance and ready for the oven whenever family and friends arrive.
Often tweaked and copied by scores of TV chefs and food bloggers, the original recipe for Chicken Marbella was the creation of Julie Russo and the late Sheila Lukins. The pair are widely considered to be the architects of what the New York Times describes as “boomer cuisine” and authors of the mega-famous Silver Palate Cookbook. The cookbook, published in 1982, was an instant hit; to this day, the recipes remain relevant and enticing.
Over the decades, Chicken Marbella has appeared on the table at an endless number of holiday meals, saders, and gatherings. There’s a good reason for this — it’s super tasty, and everyone loves it. It’s a brilliant riff on a classic French braise, merging with Spanish and North African-inspired ingredients. Best of all, it’s infinitely malleable and easily adaptable to suit any taste and palate.
Until recently, I assumed everyone was familiar with this ubiquitous Silver Palate classic. A surprising number of people I’ve spoken with lately had never heard of this dish before, and if you are one of those, try this one out at your next holiday gathering or dinner party. It’s a great way to spend more time with your guests as you wow them with your culinary prowess!
Wine Pairing: Pair with your favorite light reds and un-oaked whites. Pinot Noir, Gamay, Unoaked Chardonnay and Jacquere would pair nicely!
Chicken Marbella
Course: Main CourseCuisine: France meets Spain and MoroccoDifficulty: Easy-Peasy8-10
servings30
minutes1
hour10
minutes560
kcalThis is a close estimation of the original Silver Palate recipe. To make this recipe your own, stick with a half cup each of oil and vinegar and vary some of the other ingredients. Fresh cilantro or rosemary could be a great substitute for the oregano. I like to add good-quality artichoke hearts into the mix.
Serve with rice, mashed or smashed potatoes, or egg noodles.
For the ultimate in carefree entertaining, you can prepare this well in advance and freeze it right in the roasting pan. Thaw the pan overnight in the refrigerator. It's also possible to bake from frozen.
Ingredients
½ cup olive oil
½ cup red wine vinegar
1½ cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers, with a splash or two of juice
8-10 bay leaves
10-12 large cloves of garlic, peeled and puréed
¼ cup dried oregano
2 teaspoons of salt
¼ teaspoon freshly ground pepper
4-5 lbs chicken thighs -- bone in chickens, approx 16 pieces
1 cup dry white wine
1 cup brown sugar
Optional - 2 tablespoons finely chopped flat-leaf parsley
Directions
- In a large non-reactive bowl, combine the red wine vinegar, extra virgin olive oil, prunes, olives, capers and caper juice, garlic, oregano, salt, and pepper. Add the chicken pieces and mix to coat. Gently add bay leaves in between chicken pieces. Cover, and refrigerate overnight or a minimum of 8 hours.
- Arrange the chicken in a single layer of a non-reactive roasting pan and cover the chicken evenly with the marinade. Pour the wine around --not on top of-- the chicken and sprinkle evenly with the brown sugar.
- Bake in a preheated 350 oven for one hour, basting at least 4 or 5 times with pan juices, being careful not to disturb the marinade on top of the chicken. Cook until the internal temperature of the thighs is above 165 degrees.
