This may be the best chicken you ever eat! This recipe is a crowd pleaser, and perfect for picnics because it tastes best at room temperature. The recipe serves 12, but it’s easy to halve or even quarter. It keeps well, so there is no harm in making the full recipe and enjoying leftovers all week long.
It’s important to marinate the chicken at least overnight, and up to 48 hours. This step tenderizes the chicken and infuses it with flavor. When you’re ready to bake, just sprinkle it with brown sugar and pour white wine on top. I typically cut the brown sugar in half, but that’s a matter of personal preference. Capers and olives balance the sweetness of the brown sugar and dried prunes. I substitute Kalamata olives because they’re my favorite, but really any good olive will do.
This dish is beautiful and smells mouth-watering as it comes out of the oven. Sprinkling some fresh parsley over the chicken after baking adds some freshness and brightens up the other flavors. I typically serve this with rice just so I can make the most of the sauce. I hope you enjoy it as much as I do!
Chicken Marbella via Epicurious
Silver Palate Cookbook