Chicken Marbella from Episode 9
Bootie and Bossy both love this recipe for its ease of preparation, and the wonderful mix of flavors it produces. The flavors of those salty olives and capers mixed with sweet prunes, plus the tangy, moist chicken just sings. We recommend serving it over a scoop of rice to soak up those wonderful juices.
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The original recipe came from the Silver Palate cookbook. Here is Bossy's well loved copy. Bootie's is not quite as beat up since she is much younger ;-)
Ina Garten modified the recipe and has called it Chicken Marbella Updated. Bossy agrees with all of the modifications. While Bootie agrees that more olives is a good idea, she's not so sure about adding more prunes. Both of us agree with halving the brown sugar.
For the chicken, Bootie likes to use boneless skinless breasts (she cooks it for 30-40 minutes instead of 50-60 minutes). Bossy likes to use chicken thighs with the bones and skins.
Bootie's version using boneless skinless chicken breasts. This is the chicken before sticking it in the fridge to marinate overnight.
Bootie's version after baking.
INGREDIENTS
Yield: 6 to 8 servings
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½cup olive oil
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½cup red wine vinegar
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1cup pitted prunes
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½cup pitted Spanish green olives
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½cup capers, with a bit of juice
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6bay leaves
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1head of garlic, peeled and puréed
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½cup fresh oregano, chopped, or ¼ cup dried oregano
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2teaspoons of salt
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¼teaspoon freshly ground pepper
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2chickens, 3½ to 4 pounds each, quartered
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1cup dry white wine
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1cup brown sugar
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2tablespoons finely chopped flat-leaf parsley
PREPARATION
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Step 1
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.
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Step 2
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.
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Step 3
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.)
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Step 4
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 ½ cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
INGREDIENTS
Serves 6
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½ cup good olive oil
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½ cup good red wine vinegar
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1½ cups large pitted prunes, such as Sunsweet
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1 cup large green olives, pitted, such as Cerignola
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½ cup capers, including the juices (3½ ounces)
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6 bay leaves
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1½ heads of garlic, cloves separated, peeled, and minced
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¼ cup dried oregano
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Kosher salt and freshly ground black pepper
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2 (4-pound) chickens, backs removed and cut in 8 pieces
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½ cup light brown sugar, lightly packed
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1 cup dry white wine, such as Pinot Grigio
PREPARATION
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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.
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Preheat the oven to 350 degrees.
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Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 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. 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.
