Best 2 Modernized Chicken Marbella Cooks Illustrated Recipes
Chicken Marbella is a classic dish that has been enjoyed by food lovers for decades. The original recipe, which was created in the 1960s, calls for chicken to be marinated in a mixture of prunes, olives, almonds, and brown sugar before being roasted. While the original recipe is still delicious, it can be a bit time-consuming to make. That's why we've created a modernized version of Chicken Marbella that is just as flavorful but takes less time to prepare. Our recipe uses a few simple ingredients and techniques to create a dish that is sure to impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
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
SLOW COOKER CHICKEN MARBELLA
This is a slow cooker version of the Chicken Marbella recipe from Manhattan's famous Silver Palate gourmet food shop and equally famous Silver Palate Cookbook. I've been making Chicken Marbella for company and special occasions for many years, and this slow cooker version is delicious and not as time consuming.
Provided by Chef PotPie
Categories Chicken
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
- Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
- Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.
Tips for Cooking Chicken Marbella:
- Use a large skillet or Dutch oven that can accommodate all the ingredients comfortably.
- Sear the chicken thighs in batches to avoid overcrowding the pan and ensure even cooking.
- Don't skip the step of marinating the chicken; it adds incredible flavor and helps keep the meat moist during cooking.
- If you don't have time to marinate the chicken for the full 24 hours, even a few hours will make a difference.
- Be patient when cooking the chicken; it takes time for the flavors to meld and the chicken to become fall-off-the-bone tender.
- Serve Chicken Marbella with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
Chicken Marbella is a classic dish that is sure to impress your friends and family. With its flavorful marinade, tender chicken, and sweet and tangy sauce, it is a dish that everyone will love. So next time you're looking for a special meal to make, give Chicken Marbella a try. You won't be disappointed.
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