CHICKEN MARBELLA
The famous Chicken Marbella from the Silver Palate Cookbook. This recipe has been bringing down the house for years and I have made serious adaptations to it, fine-tuning it to suit our taste and make it a little more practical. I like to serve this with cous-cous and a big green salad.
Provided by evelynathens
Categories Chicken
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots (if using), olives, capers and juice, bay leaves, brown sugar and white wine.
- Cover and let marinate, refrigerated, overnight.
- Preheat oven to 350°F.
- Arrange chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly.
- Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
- With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
- Note: To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Nutrition Facts : Calories 660.4, Fat 44.3, SaturatedFat 10.1, Cholesterol 152.5, Sodium 631.7, Carbohydrate 26.4, Fiber 1.4, Sugar 21.9, Protein 32.4
ROASTED CHICKEN WITH OLIVES AND PRUNES (CHICKEN MARBELLA)
Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts. This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I'm going to be serving to our guests. Along with some Gluten Free Matzoh Ball Soup, of course Here's the full post: http://www.elanaspantry.com/roasted-chicken-with-olives-and-prunes/
Provided by Elanas Pantry
Categories Whole Chicken
Time 1h10m
Yield 1 entree, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat dry.
- Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
- In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
- Spread the contents of the bowl in the dish around the chicken.
- Bake at 425° for 20 minutes.
- Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
- Remove from oven and serve.
Nutrition Facts : Calories 917.6, Fat 71.7, SaturatedFat 17.7, Cholesterol 243.8, Sodium 1399.2, Carbohydrate 7, Fiber 1.8, Sugar 0.4, Protein 58.7
CHICKEN WITH PRUNES AND OLIVES
Provided by Valerie Bertinelli
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
- Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
- Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
- Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.
CHICKEN MARBELLA, UPDATED
Steps:
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
- Preheat the oven to 350 degrees F.
- Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
MODERNIZED CHICKEN MARBELLA (COOK'S ILLUSTRATED)
In the 70's, the original made The Silver Palate Cookbook famous, but the recipe needed a review and refreshment. To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken skin in a skillet before baking it through. From Cook's Illustrated.
Provided by DrGaellon
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl. (Paste can be refrigerated for up to 24 hours.).
- FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1½ teaspoons salt and season with pepper.
- Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
- Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
- Remove skillet from oven and use back of spoon to spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, breasts register 160 degrees, and leg quarters register 175 degrees, 7 to 12 minutes longer.
- Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, sprinkle with remaining 1 tablespoon parsley, and serve.
Nutrition Facts : Calories 815.3, Fat 62.1, SaturatedFat 16.4, Cholesterol 223, Sodium 974, Carbohydrate 3.7, Fiber 1.2, Sugar 0.5, Protein 55.3
PRUNE AND OLIVE CHICKEN
A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.
Provided by Teresa
Categories World Cuisine Recipes European Italian
Time 9h15m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
- When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
- Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 16.5 g, Cholesterol 97 mg, Fat 22.4 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 307.8 mg, Sugar 13.1 g
EASY CHICKEN MARBELLA
Oh my gosh! This is an amazing chicken dish. Sounds a little weird with the ingredients, but it is amazing and well worth the wait!
Provided by Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 13h
Yield 4
Number Of Ingredients 13
Steps:
- Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.
- Preheat the oven to 325 degrees F (165 degrees C).
- Pour chicken and marinade into a 9x13-inch baking pan.
- Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.
Nutrition Facts : Calories 675.6 calories, Carbohydrate 64.7 g, Cholesterol 64.6 mg, Fat 32 g, Fiber 6.2 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 874 mg, Sugar 46 g
THE SILVER PALATE'S CHICKEN MARBELLA
If there's such a thing as boomer cuisine, it can be found in the pages of "The Silver Palate Cookbook" by Sheila Lukins and Julee Rosso. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.
Provided by Christine Muhlke
Categories dinner, weekday, one pot, roasts, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
- Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
- Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
- Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
Nutrition Facts : @context http, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams
CHICKEN MARBELLA
I saw a recipe for chicken marbella in the New York Times magazine. It looked good so I looked for a lower fat version on the internet. I didn't use as much brown sugar as called for and I reduced the olive oil to a tsp. or two, to reduce fat. I used green olive without pimentos. Serve with coucous or rice.
Provided by Wileysmom
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400F (205 C).
- In a sauce pan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano.
- Bring to a simmer over medium heat.
- Reduce the heat and simmer gently uncovered for 10 minutes.
- Season to taste with salt an pepper.
- Place chicken breast in a large shallow baking dish.
- Pour the sauce over the chicken.
- Turn to coat.
- Scatter capers over the top.
- Bake until the chicken is no longer pink in the center 30 to 35 minutes.
Nutrition Facts : Calories 325.6, Fat 8.5, SaturatedFat 1.4, Cholesterol 68.4, Sodium 546.3, Carbohydrate 29.6, Fiber 2.1, Sugar 21.7, Protein 28.3
CHICKEN MARBELLA
An exceptionally tasty chicken recipe. This was sent to me by my friend Mickie who loves to cook. This must be refrigerated and marinated overnight to achieve the flavor and moistness.
Provided by William Uncle Bill
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Wash chicken in cold water, pat dry and cut into quarters.
- In a large bowl, combine garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, bay leaves and mix well. Add chicken quarters and coat well with marinade. Cover with plastic wrap and refrigerate overnight to marinate.
- NEXT DAY: Preheat oven to 350 degrees F. Arrange chicken in a single layer in a 9" x 13" oven proof casserole dish or a shallow baking pan.
- Spoon marinade evenly over chicken. Sprinkle chicken with brown sugar. Pour white wine into the dish, (NOT OVER THE CHICKEN).
- Bake in preheated 350F oven for 50 to 60 minutes, basting frequently with pan juices. Note: Chicken is done when thigh pieces are pricked with a fork at their thickest and no pink is showing.
- With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten chicken with a few spoonfuls of pan juices. Sprinkle generously with finely chopped fresh parsley. Pour remainder of pan juices into a sauceboat and serve along with the chicken for those who desire more liquid.
- NOTES: The overnight marination is essential to the moistness of the finished product. The chicken improves over a couple days of refrigeration. It also travels well and makes excellent picnic fare. Also, you may make this recipe with small drumsticks. It makes delicious hor d'oeuvres. This recipe doubles very easily if serving large groups. Bake in a large roasting pan.
Nutrition Facts : Calories 818.1, Fat 46.1, SaturatedFat 11.8, Cholesterol 249.7, Sodium 705.2, Carbohydrate 16, Fiber 0.9, Sugar 13.6, Protein 78
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CHICKEN MARBELLA RECIPE - FOOD & WINE
From foodandwine.com
5/5 (3)Category Chicken ThighsServings 4-6Total Time 1 hr 30 mins
- In a large glass baking dish, gently toss the chicken thighs with the olives, prunes, olive oil, vinegar, apricots, oregano, garlic, capers and brine, bay leaves, 2 teaspoons of kosher salt and 1/4 teaspoon of pepper. Press plastic wrap directly onto the surface of the chicken and refrigerate overnight.
- Preheat the oven to 375°. Let the marinated chicken stand at room temperature for 45 minutes. In a small flameproof roasting pan, arrange the chicken thighs in a single layer, skin side up. Tuck the garlic cloves, prunes, apricots, olives and bay leaves under the thighs and scrape any remaining marinade on top. Pour the wine into the pan, then sprinkle with the brown sugar. Bake for about 40 minutes, basting every 15 minutes, until the chicken is cooked through and the skin is browned.
- Using a slotted spoon, transfer the chicken, prunes, apricots, olives and capers to a serving dish; discard the bay leaves and garlic. Skim the fat from the pan juices (you should have about 1 1/2 cups of pan juices). Place the roasting pan on the stove and cook the pan juices over moderate heat until reduced by half, about 8 minutes. Remove from the heat and stir in the butter in 2 additions, whisking until combined each time. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and sprinkle with sea salt. Serve with crusty bread.
CHICKEN MARBELLA (UPDATED) | RECIPES - BAREFOOT CONTESSA
From barefootcontessa.com
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
- Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
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