Chicken Marbella

In my kitchen library are some well-worn and much-loved cookbooks that I have referenced for years, many of which were gifts from beloved friends and family. One such culinary tome is my copy of "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins, a quintessential classic of American gastronomy. First published in 1982, the book is named after their Manhattan gourmet food shop, a location which was at the center of a shifting era in American culinary curiosity. My copy was gifted to me by a family friend when I was a budding thirteen-year-old cook. Here, I have my adaptation of a luscious chicken dish that Rosso and Lukins first served in their shop before it was made famous in their cookbook. The unexpected combination of sweet, dried fruit and briny olives create a fabulous sauce as the chicken roasts. A tried-and-true crowd-pleaser, this is a classic recipe for good reason.

Ingredients:

6 to 8 bone-in, skin-on chicken thighs

Salt and fresh ground black pepper

3 bay leaves

2 tablespoons dried oregano

6 garlic cloves, thickly sliced

½ cup pitted prunes

½ cup pitted Spanish green olives

¼ cup capers, plus 1 tablespoon caper brine

¼ cup red wine vinegar, plus more

¼ cup extra virgin olive oil

½ to ¾ cup dry white wine

2 to 3 tablespoons dark brown sugar

Chopped fresh parsley, for garnish

Directions:

Pat your chicken pieces dry, then season with salt and black pepper on both sides. In a small mixing bowl, whisk together the bay leaves, oregano, garlic, prunes, olives, capers, brine, red wine vinegar and olive oil. Place the chicken in a large container with a lid, or in a sealable plastic bag. Pour the marinade over the chicken and mix to completely coat. Allow chicken to marinate, in the refrigerator, for at least one hour, or up to 24 hours.

When ready to roast, preheat the oven to 350 degrees. Allow the chicken to sit at room temperature while the oven is heating. Arrange the chicken, skin side up, in a roasting dish in a single layer with plenty of room between pieces. Pour all the marinade, along with the olives and prunes, around the chicken pieces. Next, pour the white wine into the pan, adjusting amount depending on the size of your pan. You want a thin, even layer of the wine mixed with the marinade. Sprinkle the brown sugar over the top of each chicken piece.

Place the pan into the hot oven and roast until chicken is cooked tender and the skin is deeply golden, about 45 minutes to 1 hour. Baste the chicken a couple of times during the roasting process with the pan juices. Use a thermometer to test for doneness. Chicken is ready when it reaches an internal temperature of 165 degrees.

When done, arrange the chicken, with the prunes and olives, on a warm serving dish and allow to rest for a few minutes. While the chicken is resting, pour the pan juices into a small saucepan and set over medium-high heat. Bring juices to a boil and allow to reduce by about half. Taste for seasoning, adding a little salt or more red wine vinegar if needed. Pour some of the reduced sauce over the chicken on the platter and have the rest in a bowl to pass around the table. Garnish the dish of chicken with chopped parsley.

Notes:

The original version of this recipe uses whole chickens which have been quartered. For big flavor and even roasting, I prefer using thighs. You could also use drumsticks or a mixture of thighs and drumsticks.

If you have the time, allowing the chicken to marinate overnight is the classic way to prepare this dish. However, I have found that even marinating for as little as one hour will give the chicken marvelous flavor and tender texture.

Serve this flavorful dish with a simple side of rice pilaf or mashed potatoes. A crisp salad or sautéed greens are also lovely options to round out the meal.

Enjoy.