Chicken Marbella sides?
12 years ago
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12 years ago
12 years agoRelated Discussions
The Ugly Side of Raising Chickens
Comments (6)I would like to thank everyone for all your words of wisdom regarding this "incident". I now have Rocky Road in a separate cage in the same run as the rest of his "littermates", (minus the two rogue roosters), because he misses their companionship. He very quickly adapted to an indoor-lifestyle, and was content to sit on our lap or shoulder for hours at a time, just hanging out, preening himself. He protested loudly when put back into his separate pen. I was hoping that his littermates would learn to accept him again, but I'm not sure that will happen...Yesterday was the first time he was near the other chicks, and he was not well received. I have to keep him separated till his scabs heal and feathers can grow back, but I'm afraid he will never fit in again. Out of 10 chicks, only 2 were female...I'm hoping I can put the females with him when the time comes, just for companionship. These chicks were purchased when they were 2 1/2 weeks old...my first hatch is due Friday or Saturday, so I have no one else to keep him company. Thanks again for all your advice and words of encouragement! Juliette Charleston, SC...See MoreChicken Marbella and Marsala
Comments (4)They are totally different types of preparation. Chicken Marbella, as you know, is made from a long list of varied ingredients, it involves marinating, and uses a whole chicken. Chicken Marsala is generally just the breast, butterflied, and then quickly sauteed with the Marsala wine. It's a lovely, simple, flavorful dish- but there is really no comparison to be made between the two. Marsala wine is made from white grapes, it can be sweet OR dry, and is used in a wide variety of ways in cooking in Italy, especially in Central ad Southern areas. Zabaglione, a sweet, cooked custard sauce, is one of the more famous examples. It's also wonderful in soup, especially chicken soup or mushroom soup, whether its creamy or clear. If you're going to buy Marsala to cook with, DO NOT buy the cheap American "Marsala" made by Masson or Taylor- those are foul and will add nothing but cheap saltiness to your food. Cantino Florio is a good producer of REAL Marsala (which comes from Sicily, and ONLY from Sicily). You can buy it in dry OR sweet versions, and a 750 ml bottle will generally not cost more than $15, and after you open it, it will last in the fridge for quite a long time. RE: Marbella- I agree with you-It's one of my all time favorite dinner party dishes. You can make it long in advance, and it gets better after it sits longer. However, I've gotten tired of the original recipe in the Silver Palate cookbook- it has too much sugar! I've also decided that its MUCH better when made with thighs ONLY! Breast meat doesn't need to be marinated like that, and if it sits too long in the marinade, it just gets mushy. I experimented and made a version of Marbella using tomato paste and Madeira, instead of sugar. Also, depending on your taste, you might try using GOOD dried apricots instead of prunes sometime. It was SOOOO GOOD!!! That combo of capers, olives and dried fruit is also delicious with pork, whether you use a grilled chop, or a roasted tenderloin. I almost always serve Marbella with saffron rice. I tihnk it's time for a Marbella dinner party!!! Zachary...See MoreChicken Marbella questions
Comments (8)This is one of my go-to recipes. I usually served it with Lemon Rice and oven roasted green beans. Lemon Rice 2 Tblsp butter 1 1/4 cup rice 1/4 cup dry vermouth 2 1/4 cups chicken broth 3/4 teaspoon salt pinch white pepper Rind of 1 lemon, grated 2 Tblsp minced parsley In skillet, melt butter over medium heat. Add rice. Stir until grains are coasted with butter. Add vermouth, broth, salt, and pepper. Bring mixture to a boit. Cover the skillet and lower the heat. Simmer for 20 minutes, or until all liquid is absorbed. Toss the rice with lemon rind and parsley. Serves 6. deborah_ps, I thought the point of the prunes was for them to mostly melt away, just leaving behind a subtle sweetness. I have a friend who does not care for prunes. I substituted apricots. Never again! The dish needs the sweetness of the prunes....See MoreCrockpot Chicken Marbella
Comments (0)Chicken Marbella is a classic chicken recipe from the girls at The Silver Palate. It was my first "gourmet" cookbook and I've made it a lot over the years. The ingredients are very different and would not seem to go together but they do! The other day I found this crockpot recipe for the dish and I made it today because I was very very busy and something simmering in the crockpot while I painted the porch railings, sewed a Halloween costume, and changed out my flowers from summer to fall was perfect. I think it was as good as the original! CROCKPOT CHICKEN MARBELLA 8 pieces of chicken (you can use all breasts, a whole chicken, or all thighs or legs) 4 cloves garlic, chopped 1 T. Italian seasoning (a new staple in my larder) ¼ c. olive oil ¼ c. white balsamic vinegar 1 jar capers, drained ¼ c. maple syrup ⅔ c. jumbo raisins or prunes* 1 jar Spanish olives stuffed with pimento, drained 2 bay leaves Place chicken in slow cooker. Add remaining 8 ingredients with the chicken Cover and cook until the meat is tender and cooked through, 4 - 5 hours on high, or 7 - 8 hours on low. Gently transfer chicken to serving platter. Top with raisin or prune//olive mixture and any remaining juices from the slow cooker. Garnish with parsley. *the original receipt used prunes and I did too. But raisins will work if you don’t like prunes or don’t have any in your larder....See More
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