Chicken Marbella


This recipe is adapted from Silver Palate Cookbook. Chicken thighs are my absolute favorite, so I have modified the recipe using just those, with a couple other changes. This dish is the ultimate dinner party recipe!

Yield: 4 Servings

Chicken Marbella

Recipe adapted from the Silver Palate Cookbook
Prep time: 24 HourCook time: 1 HourTotal time: 25 Hour


  • 8 Chicken Thighs, bone-in and skin-on
  • 8 Garlic Cloves, minced
  • 1/2 cup Fresh Oregano, chopped
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 cup Capers, with a little bit of juice
  • 1/2 cup Prunes, quartered
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup Olive Oil
  • 1/2 cup Green Olives, whole
  • 1 cup Dry White Wine
  • 1/4 cup Brown Sugar
  • Kosher Salt


  1. Combine chicken thighs with garlic, oregano, parsley, capers, prunes, red wine vinegar, olive oil, and olives.
  2. Marinade 8 hours to overnight.
  3. Heat oven to 350F.
  4. Place chicken with all the marinade ingredients in a roasting pan.
  5. Season chicken with kosher salt on both sides, sprinkle brown sugar on top of each piece of chicken, and pour in white wine.
  6. Bake in the oven for 1 hour. If the chicken isn't brown on top after the hour, turn the broiler on for a couple minutes.
  7. Let the chicken rest for 20 minutes in the pan juices, then strain the liquid from the roasting pan into a small saucepan.
  8. Simmer the sauce until it has reduced by half and pour over the chicken.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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