American·Main Course
Prune and Olive Chicken Marbella
A classic 1970s New York City recipe from the Silver Palate, this dish features a unique and addictive balance of sweet, savory, and briny flavors using prunes, olives, and capers.
Prep
20m
Cook
90m
Total
1550m
Serves
6
Method
- 01
Prepare the chicken thighs by identifying the thigh bone and making two perpendicular cuts through the skin and meat, about an inch and a half apart, to allow the marinade to penetrate faster.
Watch · 0:37
- 02
Whisk together the crushed garlic, dried oregano, black pepper, kosher salt, cayenne, caper brine, red wine vinegar, and olive oil to create the marinade base.
Watch · 1:28
- 03
In a large container, scatter half of the olives, prunes, and capers. Place the chicken thighs skin-side down, spoon some marinade over each, then flip the chicken skin-side up. Scatter the remaining fruit and olives on top and pour over the remaining marinade.
Watch · 3:02
- 04
Press a piece of parchment paper over the chicken, cover the container, and marinate in the refrigerator for 24 hours (or at least overnight).
Watch · 4:28
- 05
Transfer the chicken and all marinade contents to a large roasting pan, arranging the thighs skin-side up. Pour in the white wine and sprinkle the tops of the chicken with about half of the brown sugar.
Watch · 4:58
- 06
Bake at 350°F (175°C) for 75 to 90 minutes total. After 45 minutes, remove from the oven to baste the chicken with the pan juices and sprinkle with the remaining brown sugar. Return to the oven until fork-tender, optionally increasing the heat to 425°F for the final 15 minutes for extra browning.
Watch · 6:21
- 07
Perform a final basting for shine and garnish with freshly chopped parsley before serving over mashed potatoes, rice, or pasta.
Watch · 7:05
From Chef John
“It's part of the ritual of cooking that you always hear me talking about.”
“It's a proven scientific fact that basting is therapeutic.”
“You are after all the Paul of your chicken Marb.”