Chicken Marabella

If you’ve never heard of Chicken Marbella, let us introduce you to the dinner party dish that launched a thousand potlucks.

Nine pounds of chicken pieces soak overnight in a bold marinade of puréed garlic, oregano, red wine vinegar, olive oil, prunes, Spanish olives, and capers. The next day, everything goes into the oven with a generous sprinkle of brown sugar and a pour of white wine. What comes out is sweet, salty, tangy, and savory all at once.

It sounds like a strange combination. It is. And it works brilliantly. Serve it hot over noodles or rice, or let it cool to room temperature for a stunning buffet centerpiece.

Pro Tips

• Don’t skip the overnight marinade. The vinegar and garlic need those hours to penetrate the chicken and build layers of flavor.
• Use pitted prunes so your guests aren’t dodging stones at the table. They soften during baking and become little pockets of sweetness.
• Baste frequently during the last 20 minutes. The pan juices caramelize into a glossy sauce that’s half the appeal of this dish.
• This recipe scales beautifully. It was designed for entertaining and actually tastes better when made in large batches.