Chicken Marbella

Last week I did a meal delivery for a fellow mom who recently gave birth to her third child. She is as gorgeous inside as she is out and really makes motherhood look good and somehow easy. As easy as she makes it look though, I know that a mother of three could always use a hand with the cooking.

I struggled for a few weeks with what I was going to make for them. I figured they probably had their share of pasta and casseroles. I wanted to bring them something more exotic, something they might not think to make on their own.

I settled on Chicken Marbella. I made it a couple months back but strayed a little from the original recipe. This time, I made it closer to the Silver Palate version. I brought it over to their house with some jasmine rice and steamed broccoli. Hopefully it was a hit!

Chicken Marbella 

Revised by Foodism Mom from The Silver Palate Cookbook 25th Anniversary Edition 

Although the original recipe calls for 2 small chickens to be quartered, I am trying it out with 4 chicken breasts.

Ingredients

• 4 medium to large boneless/skinless chicken breasts
• 2 tbsp of garlic, peeled and finely puréed
• 2 Tbsp dried oregano
• Coarse salt and freshly ground pepper to taste
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 cup pitted prunes, cut in half
• 1/2 cup pitted green olives,
• 1/4 cup capers with a bit of juice
• 3 bay leaves
• 3 tbsp brown sugar
• 1/2 cup white wine
• 2 Tbsp fresh Italian parsley, finely chopped (optional)

Method

1 In a large bowl combine garlic, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

2 Preheat oven to 350°F. Arrange chicken in a single layer in a large baking dish and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

3 Bake for about 45-50 minutes. Chicken is done when pricked with a fork at their thickest point, yields clear yellow juice (not pink).

4 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices (season to taste with salt and pepper if necessary) and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Yield: Serves 4-6.