The Silver Palate’s Chicken Marbella

Do you know what would make this site perfect? When reviewing the comments, give readers the opportunity to check the comments they would like to include when printing the recipe. I've seen it done on a couple of other sites. Just an idea to add to an already great site.

I was trying this recipe, and felt like it was A LOT of brown sugar going on top. I researched the original recipe in the Silver Palatte cookbookand realized all ingredients were reduced by 1/2 in the version, except the wine and brown sugar. Just a caution.

I make this for Rosh Hashonah every year with dried apricots instead of prunes and much less sugar. I serve it with couscous, roast butternut squash and toasted pine nuts.

I adore this recipe and find it perfect for dinner parties. I always use boneless chicken thighs as I find them easier for guests to deal with. This reduces the cooking time to 30 minutes. I also like to use a combination of prunes and dried apricots. Leftovers freeze well---I like to freeze the liquid separately from the meat. When I thaw, I heat the liquid in a saucepan and submerge the chicken in the liquid for a slow reheat. I think it tastes like it did when I first baked it.

I worked at the Silver Palate for several years in the kitchen. This was one of Sheila Lukins' favs. I made it many, many times! Good memories there. The brown sugar should be a light dusting, I like to get the skin a bit crisp before dusting with the brown sugar.

I've been delighting guests at parties and showers with this brilliant dish from The Silver Palate Cookbook. for years. Whatever the season (at room temp or just out of the oven) it never fails to please. Boneless chicken makes it easier to eat and it's marvelous when made from organic, boneless, skinless chicken breasts.

I've found when tripling the recipe that only doubling the liquid ingredients (and brown sugar) is sufficient. Otherwise, it's simply perfect as is.

This is a family holiday staple from way back.

I use balsamic vinegar instead of the wine vinegar and cut way down on the brown sugar and slightly increase the white wine. Instead of adding the wine and brown sugar separately, I dissolve the brown sugar into the white wine and pour the enhanced wine over the chicken.

I use demerara sugar instead of brown sugar, and a lot less - I just sprinkle it lightly over the dish before it goes in the oven. Comes out perfect.

love to make this with DATES instead of prunes.

Years ago a dear friend adapted this for boneless chicken breasts, which could be cut into two or three pieces each before marinating. He also insisted on marinating for 24 hours and, after cooking, for letting the chicken refrigerate overnite. Gently reheated or served at room temperature, it is a perfect buffet dish. Recently I've made it for showers for a couple of millennial brides and they all wanted the recipe. It is a keeper.

I have been cooking this recipe a couple of times a year for about 30 years. I never use the amount of sugar called for. I sprinkle about 2 tablespoons over the top - otherwise, it is way too sweet for my family's taste and ruins the nuance of the other flavors. With less sugar is certainly warrants 5 stars.

I've been making this since the old Silver Palette days. Have made the CI recipe too. I always tweak it. Some tips. This time I used boneless skinless thighs and the portions were perfect and flavor was unfatty. I think oven temp should be higher than 350 since boneless meat was denser. Took extra time to cook. And I turned it up to 450 for 10 minutes to promote more caramelization. I halved the sugar of course. Was delicious. Use a thermometer and cut into pieces to check doneness.

Our go-to Passover, Chanukah, any old party recipe. Ask your butcher to get you the smaller (2.5 pound) chickens--they are hard to find at the poultry counter, but they all use them for their whole roasted chickens they sell cooked and can order them for you. Quarter them for a much more user friendly portion than the huge, 4-5 pound birds that sit front and center. They like to sell the bigger birds...Also, mixing your dried fruit--apricots, cherries, for instance, adds color.

You put the chicken and ALL of the marinade (prunes, olives, etc.) in the pan before cooking.

I've made this many times, and you're right that it's best to use the boneless. skinless thighs. I've found the higher the quality the olive oil and red wine vinegar the better. Also, I use Kalamata and Nicoise olives instead of the Spanish; and I use raisins instead of prunes. Finally, when I make the rice for it, I use chicken stock instead of water--gives the dish a bit more depth of flavor.