Bebe -- I always make the dish with apricots, as I'm not a fan of prunes, and it is still absolutely delicious!

Its a sure-thing dish for company...

Emily

Thanks Emily. One question, do the apricots turn dark marinating in the red wine vinegar or do they maintain their golden color? It would sure make for a more spring-y looking dish if they maintain their color.

Hi bbstx, I use apricots too but was worried the red wine would make them look gross so I marinate/soak them in either white wine or chicken broth and then add to the dish just before it goes in the oven.

This is my "go to" pot luck recipe!

Recipe, please!!!

/tricia (who has some dried apricots in the pantry)

to find the recipe, google "Silver Palate Chicken Marbella." The one from Parade Magazine is the one I use.

I've looked at that recipe many times, since it's such a favorite, but the large amount of sugar always stops me from making it. Does it taste sweet?

CC, it calls for a cup of brown sugar. I don't think I've EVER used a whole cup. It does have a little bit of sweetness, but more from the prunes than the brown sugar. The sweetness is offset by the tartness of the vinegar and wine, and by the saltiness of the olives.

Here are my notes that I've kept as I cooked this dish:

I do not marinate in a bowl. I use a gallon ziplock bag.

I use boneless, skinless, chicken breasts instead of a cut up whole chicken.

I have NEVER made this recipe with a whole head of garlic, pureed. Instead, I use up to 4 cloves of garlic minced.

I have NEVER used a whole cup of brown sugar. I don't measure the brown sugar, I just sprinkle a bit on top of each piece of chicken (maybe 1 teaspoon per chicken breast). I have also made it using Splenda Brown Sugar with no discernible change in taste.

I use dry vermouth as the white wine, something I learned from reading Julia Child's books

Just chiming in to say that i also cut back on the sugar, but I personally think this dish is by far better with dark meat chicken. The flavors in the dish are strong, and I think you need the flavor in thighs or legs to counterbalance it.

Interesting, Emily. I hadn't thought of that. I use boneless thighs for coq au vin. I guess because the photo in the Silver Palate cookbook shows a chicken breast, that is what I went with. Of course, they use whole chickens, so I suppose there is some dark meat just out of camera range. :-)

This sounds like it would be excellent made with pork. I'm thinking country style ribs.

Jim

Jim,
Cooks Country did a similar recipe with pork chops. They called it Country French Pork Chops. The main difference was no marination. I made the pork chops for company on "guinea pig night" once (that is where I test new recipes on friends in return for their absolute honest opinions...and if it is inedible, we order out for pizza!). They were good but required closer attention than the chicken.

Here is a link that might be useful: Country French Pork Chops

variation on this theme

From "All in Good Taste"
episode AGT-606 -- More Projects »

Aunt Sadie's Chicken

Ingredients for Marinade:

1/2 cup light olive oil
1/2 cup balsamic vinegar
3 Tbs. fresh parsley, chopped
1 head garlic, diced
Salt and pepper to taste
4 sprigs fresh oregano, chopped
1 cup pitted black olives, halved
8 boneless, skinless chicken breasts
3 bay leaves
8 shallots, diced
2 Tbs. olive oil
3/4 cup brown sugar
1 cup sun-dried tomatoes, halved
Two 16-ounce cans artichokes, halved and drained
1 cup red wine

Preparation:

In a bowl, combine olive oil, balsamic vinegar, parsley, garlic, salt and pepper to taste, oregano and halved black olives. Pour over chicken breasts in baking dish and top with 3 bay leaves. Cover dish with plastic wrap and refrigerator overnight.

After chicken has marinated overnight, saute diced shallots in 2 tablespoons olive oil and drizzle over chicken. Add light brown sugar, halved sun-dried tomatoes and halved and drained artichokes. Pour red wine over all and bake in 350-degree oven for an hour.

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.