Chicken Marbella: The Ultimate Party Dish

Chicken Marbella

The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins

Chicken Marbella:  The Ultimate Party Dish

by Victoria Challancin

It's retro and fun; it's delicious and easy;  it's memorable and a classic.  Once again, this is a recipe to cherish.

When The Silver Palate Good Times Cookbook debuted in 1985, I thought it had probably been written with me in mind.  It spoke to me in ways few cookbooks of the day could even imagine.  It was fun--quirkily illustrated, modern, interesting, and full of entertaining ideas that seemed revolutionary at the time.  Born out of the success of the authors Rosso and Lukin's popular food shop in New York City, this cookbook became a landmark of '80s entertaining.  

I bought it in 1985 as soon as I read about it, hoping it would offer innovative ideas for entertaining.  I was living in Bahrain at the time, teaching at the university there, and involved with fascinating, multicultural friends who loved to entertain.  We got together weekly for some of the most delicious and interesting food I have ever encountered.  Many of the recipes from this gem of a cookbook found their way onto my party tables--and they never disappointed.

The Chicken Marbella recipe was one recipe that was a hit with my multinational friends and colleagues.  Great party food!  And equally pleasing as leftovers (if there ever were any) for the picnics that were so common in Bahrain in those days.  When the cookbook had its twenty-fifth anniversary 2010, I saw this recipe over and over on the internet and was happily reminded of a great dish that I had forgotten about over time.  I immediately made it again, appreciating its complex flavors anew.  

In author Julee Rosso's own words:  ”This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre. The overnight marinating is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare. Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.”

In my cooking class with Mexican cooks last week, I offered this retro party dish to them as a useful recipe for dinner parties when they are asked to prepare international cuisine. I am happy to say that they loved it. It still shines as an example of tasty and beautiful food, worthy of a family dinner or for entertaining friends.

Chicken Marbella

(Recipe fromThe Silver Palate Cookbook by Julee Rosso, Sheila Lukins)

4 chickens, 2 1/2 pounds each, quartered                                         

1 head of garlic, peeled and finely pureed

                                    1/4 cup dried oregano

                                    Coarse salt and freshly ground black pepper to taste

                                    1/2 cup red wine vinegar

                                    1/2 cup olive oil

                                    1 cup pitted prunes

                                    1/2 cup pitted Spanish green olives

                                    1/2 cup capers with a bit of juice

                                    6 bay leaves

                                    1 cup brown sugar

                                    1 cup white wine

                                    1/4 cup Italian parsley or cilantro, finely chopped

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees Fahrenheit.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Enjoy!

Chicken Marbella

Chicken Marbella

Nature makes art...

©Victoria Challancin.  All Rights Reserved.