This recipe comes to us from team member Charlotte, who named it as the dish that most reminds her of her mom. Charlotte says, “I’m one of 7 kids, with an age span of 18 years, so I think cooking, especially when I was younger, was a bit of a daily struggle for my mom in order to deal with the different ages, stages, preferences, and sheer quantities of food she needed to turn out. She had a couple of go-to dishes for weeknights, but Silver Palate Chicken Marbella was what she made whenever something a little bit fancier was needed.” Charlotte tells us that her mom often substituted boneless, skinless chicken to make the meal easier and quicker to cook, so we’ve done the same. The original recipe came from the Silver Palate, but we’ve modified it here.
4 boneless, skinless chicken breast halves
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/4 cup pitted green (Spanish style) olives
3 tablespoons capers, with 2 tablespoons juice
5 cloves garlic, finely chopped
1 Tablespoon dried oregano
1 tsp. salt
1/4 tsp. black pepper
1/3 cup brown sugar
Chopped fresh parsley for garnish (optional)
1. In a 9×13 baking dish, combine the olive oil, red wine vinegar, prunes, olives, capers, garlic, oregano, salt and pepper. Add the chicken pieces and stir to coat.
2. Cover and refrigerate for at least 2 hours and up to 24 hours.
3. Preheat oven to 350 degrees. Sprinkle the brown sugar evenly over the chicken.
4. Bake the chicken, uncovered, at 350 degrees for 25-30 minutes, until cooked through. Sprinkle with chopped fresh parsley, if desired.