Chicken With Olives Prunes And Capers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

THE SILVER PALATE'S CHICKEN MARBELLA



The Silver Palate's Chicken Marbella image

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

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers, with a bit of juice
6 bay leaves
1 head of garlic, peeled and puréed
1/2 cup fresh oregano, chopped, or 1/4 cup dried oregano
2 teaspoons of salt
1/4 teaspoon freshly ground pepper
2 chickens, 3 1/2 to 4 pounds each, quartered
1 cup dry white wine
1 cup brown sugar
2 tablespoons finely chopped flat-leaf parsley

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

PRUNE AND OLIVE CHICKEN



Prune and Olive Chicken image

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

3 cloves garlic, minced
⅓ cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
¼ cup packed brown sugar
¼ cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

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

CHICKEN WITH PRUNES AND OLIVES



Chicken with Prunes and Olives image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 cups pitted prunes
1/4 cup capers with a bit of brine
2 tablespoons dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken breasts
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup fresh flat-leaf parsley leaves, finely chopped

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 WITH PRUNES, OLIVES AND CAPERS



Chicken With Prunes, Olives and Capers image

if you love Mediterranean food, you are going to love this one... it's fragrant and has the most delicious blend of flavors, to enhance the flavors in the chicken it is best left overnight to marinate --- great served with rice

Provided by Kittencalrecipezazz

Categories     Poultry

Time P1DT45m

Yield 6 serving(s)

Number Of Ingredients 14

5 chicken legs with thigh (separated)
1/2 cup dried prune, halved (4 oz)
1 cup green olives (or more to taste)
1/4 cup dry white wine
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons fresh oregano, chopped or 1 -2 teaspoon dry oregano
2 tablespoons capers (with juice)
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or more if you like more heat)
salt
2 bay leaves
1/2 cup brown sugar, packed
1 -2 tablespoon chopped fresh basil (to garnish)

Steps:

  • Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
  • Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
  • If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
  • In a casserole dish, arrange the chicken in a single layer.
  • Pour the marinade over the chicken.
  • Sprinkle the brown sugar evenly over the chicken.
  • Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
  • Remove the chicken to a large platter, and top with remaining pan juices.
  • Remove the bay leaves before sprinkling the chopped basil over the chicken.
  • Serve immediately.

Nutrition Facts : Calories 437.9, Fat 23.8, SaturatedFat 5.7, Cholesterol 115.5, Sodium 203.6, Carbohydrate 28.6, Fiber 1.4, Sugar 23.2, Protein 25.9

CHICKEN WITH OLIVES, PRUNES AND CAPERS



Chicken With Olives, Prunes And Capers image

Provided by Marialisa Calta

Categories     dinner, main course

Time 1h10m

Yield Twelve to fourteen servings

Number Of Ingredients 15

12 chicken breasts and thighs, trimmed of fat and skin
2 cups pitted prunes (or dried apricots or dried pears)
1 1/4 cups white wine
3/4 cup dark brown sugar
3/4 cup olive oil
3/4 cup red-wine vinegar
3/4 cup green olives, pitted
3/4 cup capers
4 tablespoons oregano
1 teaspoon freshly ground pepper
1 teaspoon salt
1/2 teaspoon crushed red pepper
6 medium-size bay leaves
1 small garlic head, minced
3 tablespoons chopped cilantro

Steps:

  • In two or three baking pans, arrange the chicken pieces in one layer.
  • Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.
  • Preheat the oven to 350 degrees.
  • Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
  • To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 34 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 17 grams, TransFat 0 grams

ROASTED CHICKEN WITH OLIVES AND PRUNES (CHICKEN MARBELLA)



Roasted Chicken With Olives and Prunes (Chicken Marbella) image

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

1 whole chicken
1 teaspoon celtic sea salt
1 cup pitted green olives
1 cup pitted prunes
1 tablespoon dried oregano
1 tablespoon capers
2 bay leaves
1 clove pressed garlic
1/4 cup olive oil
1/4 tablespoon agave nectar
1/4 cup apple cider vinegar
1/4 cup water

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

More about "chicken with olives prunes and capers recipes"

BAREFOOT CONTESSA | CHICKEN MARBELLA (UPDATED) | RECIPES
barefoot-contessa-chicken-marbella-updated image
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 …
From barefootcontessa.com


RECIPE: INA GARTEN’S CHICKEN MARBELLA - KITCHN
recipe-ina-gartens-chicken-marbella-kitchn image
2020-03-30 Ina’s new Chicken Marbella recipe is inspired by one from the 1982 Silver Palate Cookbook.Ina writes that after revisiting the recipe, she remembered why it was such a popular ’80s party dish: the chicken is marinated with prunes, vinegar, olives, capers…
From thekitchn.com


CHICKEN BAKED WITH PRUNES, OLIVES, CAPERS AND WINE ...
2009-10-30 Chicken baked with prunes, olives, capers and wine. Photographer: Emma 6-8 I made Liz’s chicken recipe on a cold, bleak day and took it into the office for lunch. A perfect balance of sweet and sour; the chicken, olives, prunes, wine and sugar create a warming dish without being heavy or too comforting. After devouring my generous serve I couldn’t help but dive my spoon into the baking ...
From ourkitchen.fisherpaykel.com


CHICKEN WITH PRUNES AND OLIVES - INVESTIGATIVE SHOWS
2021-11-04 Easiest way to prepare tasty chicken with prunes and olives, 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. Spread the contents of the . In a large glass baking dish, gently toss the chicken thighs with the olives, prunes, olive oil, vinegar, apricots, oregano, garlic, capers and brine, .
From investigative-shows.blogspot.com


FLAVOUR-PACKED CHICKEN MARBELLA WITH CAPERS, PRUNES, AND ...
Add garlic, capers, remaining olive oil, vinegar, oregano, bay leaves, white wine, and salt and pepper to the multi-cooker. Whisk together. Add prunes and olives. Add chicken back to multi-cooker. Sprinkle brown sugar over top. Close and lock lid. Close vent. Set to Pressure Cook on high for 15 minutes.
From more.ctv.ca


RECIPE: CHICKEN BAKED WITH PRUNES, OLIVES AND CAPERS ON ...
Recipe Chicken baked with prunes, olives and capers, composition: Chicken thighs, dry white wine, prunes, pitted olives, capers, flour, brown sugar, tomato paste ...
From southerncookinglight.com


CHICKEN WITH PRUNES OLIVES AND CAPERS- TFRECIPES
Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight. Preheat the oven to 350 degrees. Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often. To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.
From tfrecipes.com


CHICKEN WITH OLIVES & CAPERS - JAMIE GELLER
2019-01-06 2. Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken. 3. Pour the lemon juice and olive oil over the chicken and sprinkle with salt and pepper. 4. Bake until golden, basting with the juices once, for 25 to 30 minutes, or until an instant-read thermometer inserted into the ...
From jamiegeller.com


CHICKEN WITH PRUNES OTTOLENGHI - CREPE BAR IDEAS
2021-11-02 Amounts of garlic, brown sugar, vinegar, capers, olives, oregano and dried prunes. Instead of prunes he uses dates, molasses instead of brown sugar and replaces . Chicken with potatoes, prunes and pomegranate molasses. Heat the oven to 200c/390f/gas mark 6. Jerusalem, yotam ottolenghi's third cookbook, is a gift that keeps on giving.
From crepe-bar-ideas.blogspot.com


CHICKEN WITH PRUNES OLIVES AND CAPERS RECIPE - RECIPEZAZZ.COM
2012-07-14 Step 1. In a large bowl combine garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover refrigerate and let marinate 24 hours (if you in a rush 6-8 hours will do).
From recipezazz.com


CHICKEN MARBELLA - CHICKEN WITH PRUNES AND OLIVES - NOT ...
2014-01-15 For the marinade: The night before, prepare the marinade. In a large ziplock bag, combine all marinade ingredients (chicken, prunes, olives, capers, garlic, olive oil, balsamic vinegar, oregano), shake well to make sure the chicken is well coated and all the ingredients are equally distributed. Marinate overnight.
From notenoughcinnamon.com


HEALTHY CHICKEN MARBELLA RECIPE | COOKING LIGHT
This recipe for a braised chicken with olives, capers, and prunes is inspired by Chicken Marbella, the recipe from The Silver Palate Cookbook that went “viral” in the 1980s. It’s been updated with far less added sugar (the original recipe calls for a cup of brown sugar) and the welcome addition of citrus.
From cookinglight.com


RECIPES FOR CHICKEN MARBELLA - FOOD NEWS
Best Chicken Marbella Recipe. Put the chicken into a large sealable plastic bag or a container with a tight-fitting lid, together with the garlic, herbs, vinegar, olive oil, capers, olives, apricots and prunes. Leave in the fridge to marinate overnight. Preheat the oven to 200°/180° fan/gas 6. Tip the chicken and its marinade into a roasting tin.
From foodnewsnews.com


CHICKEN MARBELLA WITH PRUNES, OLIVES AND CAPERS - DOMESTIC ...
2017-04-20 Combine garlic, prunes, olives, capers, olive oil, red wine vinegar, bay leaves and oregano together in a 9x9" glass baking dish or similarly sized casserole dish. Add chicken thighs and toss to coat the chicken. Cover and refrigerate the dish overnight to marinate. Heat oven to 350°F. Sprinkle the brown sugar evenly over the chicken and pour ...
From domesticdreamboat.com


CHICKEN WITH PRUNES AND OLIVES INA GARTEN - BREAKFAST PATTIES
Ina garten gives a tasty updated version of the chicken marbella in her latest cookbook, "cook like a pro." (photo by carolyn jensen). In a large jar with a lid, combine the extra virgin olive oil, red wine vinegar, prunes, olives, . This was adapted from ina garten's recipe featured on the kitchn. Red wine vinegar, prunes, olives, capers, bay ...
From breakfast-patties.blogspot.com


BRAISED CHICKEN WITH OLIVES, CAPERS AND PRUNES - SIDEWALK ...
2018-09-20 How to Make Braised Chicken with Olives, Capers and Prunes. Preheat the oven. While the oven is preheating, whisk together the ingredients for the braising liquid - 1/4 cup of the olive oil, the vinegar, capers, oregano, honey and a 1/4 teaspoon of salt.
From sidewalkshoes.com


CHICKEN WITH PRUNES, APRICOTS AND OLIVES - JAMIE GELLER
2019-08-26 1 Place chicken breasts in baking dish.. 2 Scatter prunes, apricots and olives (and garlic cloves and rosemary if using) around chicken.. 3 Pour chicken broth on top and refrigerate for a few hours.. 4 Preheat oven to 350F. Sprinkle brown sugar over chicken and pour over wine. Top with lemon slices, if using. 5 Cover and bake for 40 minutes. Uncover for the last 10 minutes and enjoy.
From jamiegeller.com


CHICKEN BAKED WITH PRUNES, CAPERS AND GREEN OLIVES – BIG ...
2011-11-01 So this is a great recipe if you are having folks over for dinner after working all day. Its also a great recipe for a huge party…the original recipe calls for four chickens! The recipe below makes a MUCH smaller amount, just enough to serve 4 or 5 people. CHICKEN BAKED WITH PRUNES, CAPERS AND GREEN OLIVES. 1 and 1/2 lbs chicken pieces
From bigsislittledish.com


CHICKEN WITH PRUNES OTTOLENGHI / DOWNLOAD 16+ COOKING ...
2021-11-06 Roast chicken with dates, olives and capers. So of course yotam ottolenghi never disappoints! Well, now yotam ottolenghi has revised the dish somewhat to make it more modern, using dates instead of the prunes, and using dark meat, which i . Two hours later you will be marvelling at the genius of yotam ottolenghi. Chicken thighs with barberries and feta. A perfect dish when you want …
From oven-roasted-asparagus.blogspot.com


CHICKEN WITH PRUNES, OLIVES AND CAPERS RECIPE
Chicken With Prunes, Olives and Capers chicken, olives, brown sugar, vinegar, wine, capers, garlic, oregano, basil, bay Ingredients 5 chicken legs with thigh (separated) 1/2 cup dried prune, halved (4 oz) 1 cup green olives (or more to taste) 1/4 cup dry white wine 1/4 cup red wine vinegar 3 tablespoons olive oil 3 tablespoons fresh oregano, chopped or 1 -2 teaspoon dry oregano 2 tablespoons ...
From recipenode.com


BRAISED CHICKEN WITH PRUNES, OLIVES, AND CAPERS RECIPE ...
Add the prunes, olives, capers with juice, bay leaves, and chicken stock. Cover and place the dish in the oven for about 30 minutes or until the chicken is 165°F. 2 Remove the chicken from the pan and keep warm. Bring the prune mixture to a simmer on the stovetop and add the parsley and butter. Simmer to meld the ingredients, and adjust the ...
From chowhound.com


Related Search