Chicken Marbella Derivative Recipes

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CHICKEN MARBELLA



Chicken Marbella image

Provided by Katie Lee Biegel

Categories     main-dish

Time 9h30m

Yield 4 to 5 servings

Number Of Ingredients 13

One 4- to 5-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
1/2 cup pitted dates, quartered
1/2 cup pitted Cerignola olives, halved
1/4 cup capers with brine
1/4 cup chopped fresh Italian parsley
1 tablespoon dried oregano
8 cloves garlic, peeled and finely pureed or grated
2 bay leaves
2 tablespoons light brown sugar
1/2 cup white wine

Steps:

  • Arrange the chicken in a large baking dish and sprinkle generously with salt and pepper. Combine the olive oil, vinegar, dates, olives, capers with their brine, parsley, oregano, garlic and bay leaves in a large bowl. Pour the mixture evenly over the chicken. Flip and rotate the chicken to coat it completely. Cover and refrigerate overnight.
  • When you are ready to cook the chicken, preheat the oven to 350 degrees F. Let the chicken sit at room temperature while the oven preheats.
  • Arrange the chicken pieces so that they are all skin-side up. Spoon the marinade from the bottom of the dish over the chicken. Sprinkle the chicken with the brown sugar. Pour the wine around the chicken. Bake, basting every 10 to 15 minutes with the pan juices, until the chicken is brown on top, the juices run clear when pierced and the internal temperature is 165 degrees F, 50 to 60 minutes. Baste the chicken with its juices, then transfer it to a large platter. Spoon the olives, capers and dates over the chicken with a slotted spoon, only including a little of the sauce. Serve the remaining sauce on the side, if desired.

CHICKEN MARBELLA, UPDATED



Chicken Marbella, Updated image

Provided by Ina Garten

Categories     main-dish

Time 9h25m

Yield 6 servings

Number Of Ingredients 12

1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio

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.

EASY CHICKEN MARBELLA



Easy Chicken Marbella image

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

4 chicken breasts, or more to taste, pounded thin and cut in half
1 cup white wine, any kind
1 cup pitted prunes
½ cup olive oil
½ cup red wine vinegar
½ cup capers, with extra liquid added
½ cup brown sugar
¼ cup dried oregano
¼ cup dried parsley
12 Spanish olives, cut in half
10 cloves garlic, crushed, or more to taste
6 bay leaves
salt and ground black pepper to taste

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

CHICKEN MARBELLA DERIVATIVE



Chicken Marbella Derivative image

NOTE: I found the original recipe uncredited on a random website several years ago, and AFTER posting this, found out that it is from the "Silver Palate Cookbook." This version is not the original; it's been altered according to my preferences. (If you have not seen this classic cookbook, check it out, but please don't make the rabbit recipes.) This is a yummy, impressive recipe with strong flavors -- lots of fruit, garlic, wine, and spices combine to make a luscious dark sauce! I have substituted raisins in place of the prunes, but prefer the original way. This dish has been a big hit with dinner guests, even those who are hesitant to eat prunes because of their "reputation". :) (The prep time is high because I like to marinade mine overnight -- actual chopping can be done in under 20 minutes.)

Provided by Maura666

Categories     Chicken

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breasts
1 head garlic (yes, an ENTIRE HEAD of garlic)
1 cup prune
1/2 cup capers
1/2 teaspoon black pepper
1/2 cup red wine vinegar
2 cups red wine (I like Cabernet Sauvignon)
1/4 cup dried oregano
1 cup brown sugar
6 bay leaves

Steps:

  • Seperate the garlic into cloves, then peel and coarsely chop.
  • Place garlic into the food processor (do not process yet!).
  • Coarsely chop the prunes.
  • Add half of them to the food processor, and set the remaining chopped prunes aside.
  • Add vinegar and 1 cup of the wine to the food processor.
  • Whirl everything around until the mixture is almost (but not quite) a puree.
  • Add remaining prunes, remaining wine, oregano, capers, and half of the brown sugar to the mixture.
  • Pulse food processor for a few seconds, just enough to thoroughly mix the ingredients.
  • Poke holes in chicken.
  • Place chicken and bay leaves in a plastic bag, and pour wine mixture over chicken.
  • Marinate 12-48 hours.
  • When it's time to make dinner: Preheat oven to 350.
  • Spray non-stick spray on a shallow baking pan.
  • Arrange chicken onto pan.
  • Remove bay leaves from marinade mixture& discard them.
  • Pour marinade over chicken.
  • Sprinkle remaining brown sugar over the chicken.
  • Bake, uncovered, at 350* for 45-60 minutes, or until chicken is fully cooked.
  • Serve over noodles or rice, and enjoy!

Nutrition Facts : Calories 422.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 436.5, Carbohydrate 60.3, Fiber 2.9, Sugar 46.7, Protein 28.9

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