Chicken Marbella sides?
ruthanna_gw
10 years ago
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Jasdip
10 years ago
teresa_nc7
10 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 with apricots?
Comments (13)I googled it - here's the recipe: Chicken Marbella This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer. The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare. 1â2 cup olive oil 1â2 cup red wine vinegar 1 cup pitted prunes 1â2 cup pitted Spanish green olives 1â2 cup capers with a bit of juice 6 bay leaves 1 head of garlic, peeled and finely puréed 1â4 cup dried oregano Coarse salt and freshly ground black pepper, to taste 4 chickens (2 1â2 pounds each), quartered 1 cup brown sugar 1 cup dry white wine 1â4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped 1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight. 2. Preheat the oven to 350°F. 3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them. 4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour. 5. With a slotted spoon, 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 or cilantro. Pass the remaining pan juices in a sauceboat. 16 pieces, 10 or more portions Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken....See MoreWhat are your typical sides for roasted chicken?
Comments (29)Grandma used to tell me to "never bake an orphan", so I put as many things into an oven as I can fit in. Brown rice actually cooks very well in the oven, I got that tip from Alton Brown and now that's the only way I ever cook brown rice. Plus it can go right in there with the chicken. I disagree about white potatoes. A medium potato has 110 calories and no fat, no cholesterol, no sodium. It is an excellent source of Vitamin C and has more potassium than a banana if you eat that skin. 2 grams of fiber and 3 grams of protein, as well as some B6. Even Weight Watchers lets me have 1/2 cup of potatoes for only 2 points. Butter, though, has about the same number of calories in a single tablespoon, and no fiber and virtually no vitamins other than a bit of Vitamin A. Pretty much 100% fat too, but it sure tastes good. It takes 1/4 cup of sour cream to reach those 100+ calories and it does have a tiny bit of protein, but not many other redeeming values. So, as a nutritionist and my doctor told me a couple of years ago, potato has gotten a "bad rap". It really is the stuff you put on top of them that adds fat, salt and calories, but it's a challenge to make them without that stuff. A white potato will raise blood sugar more than a sweet potato and a sweet potato is more nutritious, but sometimes they just won't do the trick. Try putting some chili on that potato, or some low fat salad dressing or even, as Ashley does, A-1 sauce. Even a little butter and sour cream is OK, but I never use just a little butter. It's always a LOT of butter, somehow... Annie...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
sleevendog (5a NY 6aNYC NL CA)
10 years agosleevendog (5a NY 6aNYC NL CA)
10 years ago
Circus Peanut
10 years agoJasdip
10 years agozjw727
10 years agoVirginia7074
10 years ago
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ruthanna_gwOriginal Author