Chicken Marbella

This dish was created in the 70’s by the two women who owned the New York City gourmet and catering shop, The Silver Palate. In the late 80’s Shelia Lukins and Julee Rosso, co-wrote the iconic cookbook of the same name. Chicken Marbella became the most popular recipe in the Silver Palate Cookbook. They named the dish after the Spanish coastal city, Marbella, although this recipe is American through and through. The intent was to evoke the Mediterranean flavors that inspired this dish.

Sweetness comes from prunes and a little brown sugar. Saltiness from flavorful green olives and capers. And the Mediterranean flavors from lots of oregano and bay leaves.

I made this dish for our son, Michael who was visiting from Boston. He had not experienced Marbella before and absolutely fell in love! I found this recipe online and it differs slightly from the original Silver Palate version. It has all the same ingredients, but slightly different proportions and cooking method. I cooked mine in a Slow Cooker (AKA Crock Pot!). The original calls for marinating the chicken pieces overnight and then roasting in the oven.

I liked the Crock Pot version as I knew I would have a busy day on the day Michael arrived and simply put all ingredients together in the Crock Pot and let it cook. Give it a stir every once in awhile. I also deviated from the online instruction as they recommended cooking 4 hours on high and then 7 hours on low. (Possibly a typo?) After 11 hours I don’t think you would have any chicken left. It would disintegrate into the sauce. I cooked on high for 1/2 hour and then reduced heat to low and cooked for another 4 hours. The chicken was totally tender.

Always taste before you serve. You most likely will not need additional salt as both the olives and capers are salty. 1 tsp. of black pepper is a lot so probably won’t need more either.

I also added a bit more olive oil (2 Tbsp. instead of 1), olives (3/4 cup instead of 1/2), prunes (3/4 cup instead of 1/2), and wine (3/4 cup instead of 1/2).

I served the Marbella over Carolina Jasmine rice cooked in a rich chicken broth and a little butter. We had tomato caprese on the side and a couple pieces of a lightly toasted baguette.

These ingredients may sound unlikely, but they blend beautifully to create a deeply flavorful and satisfying dish.

My husband, Jerry liked it, too!

We had such a fun time with Mike. I try to treat my kids with different foods when they are visiting. I’m already thinking of some goodies for his next visit! And our younger son and his wife are coming next month. I better get cooking!

I hope you enjoy this Marbella as much as we all did!

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5 from 2 votes

Chicken Marbella

Sweet, salty and deeply flavorful. This may be one of the best chicken recipes in the world!

Ingredients

• 6 Large Chicken thighs, boneless/skinless; about 2 1/2 lbs.
• 2 Tbsp. Olive Oil, extra virgin
• 1/4 cup Red wine vinegar
• 3/4 cup Prunes, pitted
• 3/4 cup Green Olives, pitted I used large green olives marinated in olive oil and herbs.
• 1/4 cup Capers, plus 1 Tbsp. of brine
• 3 Bay leaves
• 4 Large Garlic cloves, rough chopped
• 2 Tbsp. Oregano
• 1 tsp. Kosher Salt
• 1 tsp. Black pepper, freshly ground
• 3 Tbsp. Brown sugar
• 3/4 cup White wine, dry
• 2 Tbsp. Parsley for garnish

Instructions

• Into your slow cooker, stir together the olive oil, red wine vinegar, prunes, olives, capers with brine, bay leaves, garlic, oregano, salt/pepper, 3 Tbsp. brown sugar, and wine. Place the chicken thighs into the pot. Cover and cook on high for 1/2 hour. Reduce to low and cook another 4 hours or until chicken is very tender. Taste the broth and add a little more brown sugar if needed and season if necessary. Transfer to a bowl or plate directly. Scatter parsley over the top.