Chicken Marbella
Written by Karen on February 18th, 2010
There is something so satisfying about a dish that combines sweet and savory. It may be because I can’t make up my mind which is more desirable. In this case I don’t have to choose – succulent prunes are married with tender chicken to make one of my favorite entrees, Chicken Marbella.
I first found this recipe in the “Silver Palate Cookbook,” which to this day has many go-to dishes for entertaining. Then it was reintroduced in my chef class with an easier version that doesn’t require an overnight marinade. The prunes are balanced nicely with salty capers and olives; and the vinegar provides a wonderful acidity. I serve the chicken over polenta or whole wheat couscous alongside my winter standby, steamed broccoli.
Chicken Marbella – Serves 8-10
Ingredients
1 whole free-range chicken, cut into pieces
3 Tbs olive oil
1/2 cup dry sherry
1 cup red wine vinegar
salt and pepper, to taste
1 ½ TB unrefined organic sugar, Sucanat
1/4 cup fresh oregano, chopped
10 cloves garlic, pressed
1/3 cup capers, and some juice
1/2 cup green olives, sliced
1 ¼ cups dried organic pitted prunes
1/4 cup parsley, chopped
1 In a shallow dish combine: olive oil, sherry, red wine vinegar, salt, and sugar. Stir to dissolve salt and sugar. Stir in ¼ cup of the chopped oregano, garlic, capers and some of their juice, and olives. Taste and adjust if necessary. Cut each prune into three pieces and add to the dish with marinade. Add the chicken pieces and marinate for at least 30 minutes, turning once or twice.
2 Place the chicken and the marinade in a wide, heavy skillet and bring to a boil. Reduce heat to low and braise, covered, for 20 – 30 minutes, gently turning pieces halfway through.
3 When meat is tender and juices run clear, gently remove the chicken and place on a platter, tented with foil to keep warm.
4 Turn heat to high and reduce braising liquid until thickened. Pour sauce over the chicken, top with chopped parsley and serve.
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18
PM
I had this dish at a dinner party years ago and it was absolutely wonderful. Thanks for publishing it Karen – now I’ll add it to my go-to list for entertaining!
18
PM
I love the sweet and savory combination, too, and frankly, never tire of chicken dishes. But, I’m going to have to forego the capers.
Thanks, Karen!
Shirley
Shirley @ gfe´s last blog ..Chicken Tenders—Cornmeal or Coconut
19
AM
The chicken marbella recipe from the Silver Palate cookbook has been a favorite of mine. I look forward to trying your version! I also like the idea of serving it with polenta or couscous! My new discovery is roasted broccoli!
19
PM
Mmm, this would be a good dish for a dinner party. Does it have a strong vinegar flavor Karen?? I usually can’t cook with too much vinegar or my kids won’t eat the meal. I love all of the ingredients, sounds fantastic! -Ali
20
PM
I love capers and green olives, so this looks delightful to me. Prunes? Interesting! I’ll have to check out the Silver Palate cookbook. I’ve never even heard of it before. Thanks for this inspiring recipe and the tip off to another (I have a zillion!) cookbook. I can’t resist cookbooks. Off to Amazon.com.
Melissa
glutenfreeforgood´s last blog ..transformational green tea smoothies
20
PM
Hi all,
Thanks for the great comments! Ali – I actually cut the vinegar in half from original 1 cup, so it should work for you. But if you have doubts, add a little less and tweak it to taste.
Laddie, I love the idea of roasted broccoli. Have done it with cauliflower, so must try this one.