Best 5 Modernized Chicken Marbella Cooks Illustrated Recipes
**Embrace the tantalizing flavors of Chicken Marbella, a dish that takes your taste buds on a journey through culinary history. Originating from the sunny shores of Spain, this savory dish has captured hearts and palates worldwide. Now, with a modernized twist from Cooks Illustrated, Chicken Marbella is ready to grace your dinner table, promising an explosion of flavors.**
**Indulge in a delectable symphony of sweet and tangy notes, where succulent chicken pieces, marinated in a fragrant blend of white wine, vinegar, herbs, and spices, come together to create a mouthwatering masterpiece. The addition of dried fruits, such as plump raisins and apricots, lends a touch of natural sweetness, while the hint of savory olives adds a delightful complexity. As the chicken roasts, it absorbs the rich flavors of the marinade, resulting in a tender and juicy texture that will leave you craving more.**
**Accompanying the chicken is a medley of vegetables, roasted to perfection. Sweet bell peppers, earthy onions, and tender zucchini harmonize beautifully, adding a vibrant pop of color and a burst of fresh flavors. With every bite, you'll experience a symphony of textures and tastes, as the caramelized vegetables blend seamlessly with the succulent chicken.**
**Cooks Illustrated's modernized version of Chicken Marbella streamlines the traditional recipe, making it more accessible for home cooks. Step-by-step instructions guide you through the process, ensuring perfect results every time. Whether you're a seasoned chef or a culinary novice, this recipe will empower you to create a dish that will impress your family and friends.**
**So, embark on a culinary adventure and discover the modernized marvel that is Chicken Marbella. With its tantalizing blend of flavors and textures, this dish will transport you to the heart of Spain, leaving you with a lasting impression of culinary excellence.**
CHICKEN MARBELLA, UPDATED
Steps:
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
- Preheat the oven to 350 degrees F.
- Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
CHICKEN MARBELLA
Provided by Katie Lee Biegel
Categories main-dish
Time 9h30m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Arrange the chicken in a large baking dish and sprinkle generously with salt and pepper. Combine the olive oil, vinegar, dates, olives, capers with their brine, parsley, oregano, garlic and bay leaves in a large bowl. Pour the mixture evenly over the chicken. Flip and rotate the chicken to coat it completely. Cover and refrigerate overnight.
- When you are ready to cook the chicken, preheat the oven to 350 degrees F. Let the chicken sit at room temperature while the oven preheats.
- Arrange the chicken pieces so that they are all skin-side up. Spoon the marinade from the bottom of the dish over the chicken. Sprinkle the chicken with the brown sugar. Pour the wine around the chicken. Bake, basting every 10 to 15 minutes with the pan juices, until the chicken is brown on top, the juices run clear when pierced and the internal temperature is 165 degrees F, 50 to 60 minutes. Baste the chicken with its juices, then transfer it to a large platter. Spoon the olives, capers and dates over the chicken with a slotted spoon, only including a little of the sauce. Serve the remaining sauce on the side, if desired.
THE SILVER PALATE'S CHICKEN MARBELLA
If there's such a thing as boomer cuisine, it can be found in the pages of "The Silver Palate Cookbook" by Sheila Lukins and Julee Rosso. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.
Provided by Christine Muhlke
Categories dinner, weekday, one pot, roasts, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
- Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
- Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
- Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
Nutrition Facts : @context http, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams
CHICKEN MARBELLA (COOKS ILLUSTRATED)
Steps:
- turn oven to 400 - make paste in food processor - pat chicken dry, salt and pepper, fry skin side down approx 5 minutes over med high hear, until well browned, dont move pieces - combine wine, stock, olives, bay leaves, capers - transfer to plate and pour out all but 1 tsp fat - fry 1/3 cup paste then deglaze pan with wine/ stock etc - return chicken to pan skin side up and roast 15 minutes uncovered (liquid should not cover) - spread paste on chicken pieces and strew prunes - roast until paste browned, meat 160 (white) / 175 (dark), about 7-12 minutes - remove chick and tent with foil - stir in butter, vinegar parsley good served on couscous
WEEKNIGHT CHICKEN MARBELLA
The chicken Marbella recipe from "The Silver Palate Cookbook" is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn't suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done - and well - in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.
Provided by Rick A. Martinez
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
- Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Use a Dutch Oven: A Dutch oven is the best pot for cooking this dish because it distributes heat evenly and can withstand high temperatures. If you don't have a Dutch oven, you can use a large pot with a lid.
- Sear the Chicken: Searing the chicken before braising it helps to develop flavor and color. Make sure the chicken is browned on all sides before adding the other ingredients.
- Use a Variety of Vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onions, and mushrooms. You can also add other vegetables that you like, such as bell peppers, zucchini, or potatoes.
- Simmer the Chicken: After the chicken and vegetables have been browned, simmer them in the sauce for at least 1 hour, or until the chicken is cooked through. This will allow the flavors to meld and develop.
- Serve with Rice or Pasta: This dish is traditionally served with rice or pasta. You can also serve it with mashed potatoes or roasted vegetables.
Conclusion:
Chicken Marbella is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a new recipe to try, give Chicken Marbella a try!
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