Chicken Marbella

Over the years, I’ve made many variations of the famous Chicken Marbella recipe from The Silver Palate Cookbook. Here’s the most current version in my repertoire.

Serves 6 to 8.

6 pounds bone-in, skin-on chicken breasts (about 6 to 8), trimmed of excess fat, or 1 fryer chicken, about 4 to 4½ pounds, cut into 8 pieces, plus 1½ to 2 pounds any combination of chicken breasts, legs, and thighs, trimmed of excess fat
⅔ cup olive or canola oil
⅔ cup red wine vinegar
¼ cup dried oregano
2 tablespoons chopped garlic
3 bay leaves
2 cups green olives (any kind is fine), pimento removed if stuffed
24 dried pitted prunes
24 dried apricots
12 dried figs
1 cup dry white wine
1 cup light brown sugar
1 teaspoon kosher salt

1. Place the chicken, olive oil, vinegar, oregano, garlic, and bay leaves in a large bowl and mix well. Transfer to a resealable plastic bag and refrigerate at least overnight and up to 2 days. (The chicken can be frozen at this point.)

2. Preheat the oven to 425 degrees.

3. Transfer the chicken and marinade to a large bowl and add all the remaining ingredients. Stir to mix.

4. Transfer everything to a rimmed baking sheet and arrange the ingredients in a single layer. Place in the oven and bake until deeply browned and crispy, about 1 hour. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)