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Chicken Marbella questions

11 years ago

In my potluck thread, two people recommended Chicken Marbella. This is a dish I've read about many times over the years, and I have the The Silver Palette cookbook -- yet I have never ever made it!

I enjoy researching recipes and read two other recipes on-line and read all the reviews.

My questions are:

-- If I want to use thighs and/or breasts instead of 4 2-1/2 pound quartered chickens, do I use 10 pounds of chicken pieces? How do I estimate how many pieces? Some reviewers said they used boneless, and some even said the pieces were cut into bite-size chunks!

-- Does this dish do really well if prepared ahead, frozen, thawed, and baked? Since it's just the two of us, I'd like to halve the recipe to eat for a few nights, but even better is to prepare the whole recipe and freeze half for future meals.

-- What are your favorite sides to serve with it?

Unfortunately, two main members of our family do not like chicken. I wonder if this dish will change their mind. :)

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Comments (8)

centralcacyclist
11 years ago
I've made a partial recipe with just pieces. It's quite forgiving as far as proportions go as I recall.

Eileen
sushipup1
11 years ago
" two main members of our family do not like chicken. I wonder if this dish will change their mind."ghs

Chicken is chicken. ;-o

You can also make half the recipe, if you wish. I like using just thighs for many recipes (no experience with this one) and I think that the skinless chicken lacks in flavor. You don't have to eat the skin, but include it in the cooking for best results.
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User
11 years ago
I use about 9-10 lbs of thighs and breasts, never a whole chicken. If it's a bit more or less it really won't matter. You can easily half the recipe. Just don't over cook the chicken if using breasts.

Never have frozen it so can't help you there.

I generally serve with rice and steamed broccoli.
Jasdip
11 years ago
This is hands-down my favourite meal.

I use breasts and quarters. Hubby likes white meat only.
I just an amount for us, plus leftovers. Cut the recipe in half, e.g. I use 12 prunes, 1/2 cup pitted olives, lots of garlic, minced, 1/3 cup red wine vinegar, 1/3 cup olive oil,1 1/2 tsp oregano, 2 tbsp capers with some juice.3/4 cup white wine or chicken broth.

To die for.
jenn
Original Author
11 years ago
Thank you! Can't wait to try it.
centralcacyclist
11 years ago
You could make it with pork for the people who don't like chicken.

Eileen

Here is a link that might be useful: Pork Marbella.
deborah_ps
11 years ago
I just made this recipe last week for out of town guests :)
There were 5 of us...I used 8 thighs and 4 bone in breasts that I'd cut in half since they were extra large.
There were left overs, but not as many as I'd anticipated since it was a group of women.
I followed the Silver Palate recipe without halving it. (figured more "sauce" wasn't a bad thing)
I served it with a green salad an oil with vinegar based dressing, a rice pilaf and thyme roasted carrots. (the carrots to bring color to the plate)
Make sure to get the chicken up out of the juice for a crisp skin. (I just put a few more olives under each piece)
I used dried prunes, which sort of got more mushy than I would have liked. Next time, I'll add them a bit later in the cooking time.
Enjoy your dinner!
bbstx
11 years ago
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.

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