MODERNIZED CHICKEN MARBELLA (COOK'S ILLUSTRATED)
In the 70's, the original made The Silver Palate Cookbook famous, but the recipe needed a review and refreshment. To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken skin in a skillet before baking it through. From Cook's Illustrated.
Provided by DrGaellon
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl. (Paste can be refrigerated for up to 24 hours.).
- FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1½ teaspoons salt and season with pepper.
- Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
- Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
- Remove skillet from oven and use back of spoon to spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, breasts register 160 degrees, and leg quarters register 175 degrees, 7 to 12 minutes longer.
- Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, sprinkle with remaining 1 tablespoon parsley, and serve.
Nutrition Facts : Calories 815.3, Fat 62.1, SaturatedFat 16.4, Cholesterol 223, Sodium 974, Carbohydrate 3.7, Fiber 1.2, Sugar 0.5, Protein 55.3
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Jonathan Simanca
[email protected]I'm a huge fan of chicken Marbella, and I have to say, this recipe is one of the best I've ever tried. The chicken was incredibly tender and juicy, and the sauce was absolutely delicious. I will definitely be making this again and again!
Edgar Lope
[email protected]This is one of my favorite chicken recipes! I've made it several times now and my family and friends always love it. The chicken is always juicy and flavorful, and the sauce is incredible.
Anna Guerra
[email protected]I made this chicken dish last night for dinner and it was so flavorful and delicious! I loved the combination of the spices and herbs in the sauce. Definitely a keeper recipe.
Salma Hossain
[email protected]This recipe is a great way to use up leftover chicken. I had some leftover rotisserie chicken, and it worked perfectly in this recipe. The sauce is amazing, and it really brings the dish together.
Pithu Pithu
[email protected]I made this recipe for my picky kids, and they actually ate it! They loved the sweet and tangy sauce. I will definitely be making this again.
Hf MD NOOR
[email protected]I'm not a very experienced cook, but I was able to make this recipe without any problems. The instructions were clear and easy to follow. The chicken turned out great, and my family loved it.
Ritke Das
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so tender and flavorful, and the sauce is amazing. I served it with mashed potatoes and green beans, and it was a perfect meal.
E3T Creations
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved it! The chicken was so flavorful and juicy, and the sauce was perfect. I will definitely be making this again.
David Lomerngura
[email protected]This recipe was a bit too sweet for my taste. I think I would have liked it better if I had used less brown sugar. Otherwise, it was a good recipe.
shoaib mehsood
[email protected]I'm not a huge fan of chicken, but I really enjoyed this recipe. The chicken was so moist and tender, and the sauce was incredible. I served it over rice, and it was perfect.
Fheem Faazi
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The chicken is always moist and flavorful, and the sauce is to die for. I love that it's a one-pot meal, too.
Mileydi Santiago Caal
[email protected]I was a bit skeptical about this recipe because it seemed like a lot of work, but it was actually very easy to make. The chicken turned out perfectly, and the sauce was amazing. I will definitely be making this again.
Umair Don
[email protected]This is a great recipe! I made it for my family and everyone loved it. The chicken was moist and flavorful, and the sauce was delicious. I will definitely be making this again.