Chicken Marbella With Boneless Breasts Food

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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



Chicken Marbella image

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

2 lbs chicken thigh pieces, skinless and boneless, cut each piece into 4
1/2 head garlic, peeled and finely pureed (this works out to about 6-8 cloves)
1 1/2 tablespoons dried oregano, crumbled
coarse salt
fresh ground black pepper
1/3 cup red wine vinegar
1/3 cup olive oil
12 pitted prunes (I cut them in half)
6 dried apricots, cut in half (optional)
1/2 cup pitted spanish green olives
1/3 cup capers, with a bit of juice
3 bay leaves
1/2 cup brown sugar (I prefer to use less - 1/4 cup is fine)
3/4 cup white wine
1/2 teaspoon chili powder (not in original recipe) (optional)
1/3 cup Italian parsley (cilantro) or 1/3 cup fresh coriander, finely chopped (cilantro)

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

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