A Throwback to the 80s: Chicken Marbello

Chicken Marbello

In the May 2 issue of the Washington Post, Sandra Gutierrez wrote about some dated but not forgotten old food trends. One that tweaked my interest was the recipe for Chicken Marbello from the Silver Palate cookbook.  This cookbook was first published in 1979, and back in the 80s, I used it quite a bit.  However, I had never made Chicken Marbello. Interestingly, the first main course that was served when the Silver Palate Restaurant was opened in New York was this dish. 

I checked my pantry and discovered that I had many of the ingredients required. A quick trip to the grocers and I had the other ingredients that I needed. What's so tasty about this recipe is that it combines, sweet, savory, salty and spicy.  For the recipe check out this link.

I veered a bit from the recipe when making the marinade.  I didn't measure exactly but mixed together dried plums, black olives, capers, lemon juice, pepper, fresh garlic, sundried tomatoes, dried oregano, dried thyme, and wine vinegar. 

I placed four bone-in chicken thighs with skins in a plastic bag and poured the marinade into the bag to cover the thighs.  I let this marinate for about 5 hours. 

Marinating in a plastic bag in the fridge for 5 hours. 

 A 9-inch square pan was perfect for the four thighs.  The oven was preheated to 375 degrees. The marinade was poured over the thighs and they cooked until the internal temperature of the chicken was 165 degrees (away from the bone)--this took about an hour.  After 30 minutes, I basted the thighs with the marinade every 10 minutes.

Ready for the oven. 

When done I added white wine and honey to the marinade, and  I moved the thighs to a serving platter. The solids in the marinade were removed with a slotted spoon and placed on top of the thighs.  With some parsley from my garden as a garnish, the thighs were ready to be served.

Ready to serve. 

It makes me wish I was having a dinner party, but Patrick and I will enjoy them no doubt.