Chicken Marbella In the Crockpot
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4 years ago
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Feathers11
4 years agochloebud
4 years agoRelated Discussions
Chicken 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 MoreChicken Marbella Recipe, Squashed
Comments (6)What a colorful and inviting plate of chicken! I love the towel cradle. I set mine in a loaf pan to stabilize it but like your idea better. I poke a hole in the middle of the squash with a corkscrew and then microwave it for about five minutes. Let it cool a bit and then it's easy to cut it in half crosswise to remove the seeds. A few more minutes in the microwave cut sides down and it's recipe ready....See MoreRetro Recipes Redux (Another Chicken Marbella Reference)
Comments (7)I've been making Rumaki in my 1949 stove for a few years now and it's always a huge hit -- especially when pulled piping hot out of the Grillevator. I grew up with my mom making them in the 60's on -- wait for it! -- her hibachi grill, but there are a whole heap of younger folks to whom retro is brand new. Went to a formal dinner a few months ago and they pulled out Marbella, which caused an audible stir. We've also been using our electric Raclette grill for dinners lately, especially when kids are involved; more sanitary than fondue but still has that '70s eat-in/love-in vibe. Paraphrasing Bertolt Brecht: there is nothing new under the broiler....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 Morebeesneeds
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