Chicken Marbella is a famous recipe from the iconic Silver Palate Cookbook by Julee Rosso and Sheila Lukins first published in 1979. The original recipe includes four small chickens, quartered. I have made it several times and I came up with chicken thighs and with the same flavourings. This recipe contrasts salty olives and capers with sweet prunes and brown sugar. The chicken is juicy. It’s a winner for potlucks, family meals and dinner parties.

About 5 lb (2.25 kg) bone-in, skin-on chicken thighs (about 14)
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup olive oil
½ cup red wine vinegar
½ cup pitted green olives or pimiento-stuffed green olives, halved
¾ cup pitted prunes, halved or quartered
¼ cup each: capers with their brine and chopped Italian parsley
1 tbsp dried oregano
8 cloves garlic, grated or minced
½ cup brown sugar
1 cup dry white wine

Arrange chicken thighs in large dish or platter. Sprinkle with salt and pepper.

In large bowl, stir together olive oil, vinegars, olives, prunes, capers with their brine, parsley, oregano and garlic. Pour over chicken. Flip chicken pieces several times to coat well. Cover and refrigerate overnight.

Let chicken stand at room temperature while preheating oven to 350F.

Turn chicken thighs skin-side up and arrange in single layer in baking dish(es) or roasting pan(s). Spoon marinade over chicken – let it settle at the bottom of the chicken. Sprinkle chicken thighs with brown sugar. Pour wine around chicken. Bake 50 to 60 minutes, basting chicken with pan juices every 10 minutes or until chicken skin is browned and internal temperature at thickest part of largest thigh reads 165F on meat thermometer.

Using tongs, transfer chicken to serving platter. Using slotted spoon, spoon olives, prunes and capers over chicken, including a little of the sauce. Pour sauce into glass measuring cup or gravy boat; spoon off and discard fat. Serve sauce on the side.

Makes 4 to 6 servings.