Weeknight Chicken Marbella

Basic cooking tip for chicken thighs learned from Jaques Pepin: Place thighs skin side down after seasoning in a cold non-stick skillet. Heat on high until sizzling then reduce heat as needed until desired level of brown is reached... skin will brown more quickly and no added oil is ever required.

Have made Silver Palate recipe for years. Don’t brown chicken, don’t marinate overnight. Substute honey for brown sugar and only use pitted Kalamat olives. Cook in oven, single layer, 350 for 35 minutes.

I made this one night with Balsamic vinegar and dates, since that's what I had on hand. Their sweetness obviated the need for any added sugar. Now it's the only way I make this dish.

Someone ate my stash of prunes. Discovered it only as I started Chicken Marbella so, in a pinch, used dried Montmorency (tart) cherries. Different, but delicious -- got rave reviews from guests and family!

The Silver Palate recipe has been one of my “for a huge crowd” dishes for years, but I toss two thirds of the prunes/olives/capers in the food processor and give them a quick, rough chop. Add the rest whole for looks. Makes the sauce saucier and really blends the flavors. I never use the whole amount of sugar.

I've always preferred to make Marbella using boneless, skinless chicken breasts. I use a sweeter wine like Marsala for the marinade, and Balsamic instead of red wine vinegar. One of the best easy dinners, always appreciated by guests.

Lee...avoid rubbery skin by pan searing to brown and render the fat then turn skin side up with liquids added surrounding but not on top of the chicken. I tend to finish dishes like this in the oven, sometimes using some minutes of convection heat.

The original recipe is so so easy. I just throw all the ingredients with the chicken, leave it overnight and then cook. Scales up for a crowd so so easily to feed 10, 20 or 40!! A staple in my kitchen!!

I've made this recipe for my family and friends from the Silver Palate Cookbook for years! I agree with browning the chicken before layering in the other ingredients. I've also substituted 1) a mix of pitted green and kalamata olives and 2) cut, dried apricots, dates, or mixed fruit. Whatever I may have had on hand. I do let all the ingredients simmer for a bit and rest before serving, which in these more health-attuned days, is plated with quinoa, couscous, or steamed garlicky greens!

Have used Silver Palate version for years. Don’t marinate and use only pitted Kalamata olives and substitute honey for brown sugar. Don’t brown chicken and cook in oven, single layer at 350 for 35 - 45 minutes

Question you cooks. How do you prevent the chicken skin from getting all rubbery when it's covered (which means it kind of steams while it turns "deep golden brown")? This is a general issue for chicken dishes that brown the pieces and then cover.

Made mostly as written, but added dried apricots with the prunes and subbed white wine vinegar for red. Used an extra T of brown sugar, but won’t do that next time. Tucked thick orange half moons around the chicken for the final simmer, which added bright color. Oh, and I used skinless, boneless thighs. Delicious! Thanks for resurrecting this classic!

Chicken Marbella is my go-to recipe, and super forgiving. I rarely have time to marinate for more than an hour, if that. Always substitute boneless breasts, raisins for prunes, and I frequently throw in sliced artichoke hearts and oil-packed sun dried tomatoes. And halve the recipe, using one big tray of chicken breasts.

I have made this recipe many times and love it but have never made it in advance and frozen it. Can this be done?

Love it! 5 out of five. In a pinch with no prunes in the pantry, I used figs...equally delicious.