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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raphael kuadugah
[email protected]This recipe is a keeper! The chicken was fall-off-the-bone tender, and the sauce was rich and flavorful. I served it over rice, and it was a perfect meal.
Nat Swartwood
[email protected]I found this recipe to be a bit bland. I added some extra herbs and spices to the sauce, and it turned out much better.
shawon ahammed
[email protected]This chicken was a little too salty for my taste, but it was still good. I think I would use less salt next time.
Mdshafin Khan
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved the chicken, and they all asked for the recipe. Thanks for sharing!
Kareena Jennings
[email protected]This recipe was easy to follow, and the chicken turned out great. I didn't have any problems with the chicken drying out, as some other reviewers mentioned.
NoLandLine
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of olives, but I'm so glad I did. The olives added a really nice flavor to the dish, and the chicken was cooked perfectly. I will definitely be making this again.
tchassanti taofik
[email protected]I've made this dish several times now, and it's always a hit. The chicken is always moist and tender, and the sauce is delicious. I usually serve it with roasted potatoes and a salad.
M.J Hills
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken was so flavorful and juicy, and the sauce was incredible. I served it over rice, and it was a perfect meal.
Nompumelelo Zethu Gumede
[email protected]I'm not a huge fan of chicken, but I really enjoyed this recipe. The sauce was amazing, and the chicken was cooked perfectly. I will definitely be making this again.
Kweboi Abraham
[email protected]This chicken was delicious! I made it exactly as the recipe said, and it was perfect. The sauce was tangy and flavorful, and the chicken was moist and tender.
Shankar Rai
[email protected]I love this recipe! It's so easy to make, and the chicken always turns out perfectly. I usually serve it with roasted vegetables and mashed potatoes.
Beenu Mars
[email protected]This recipe was easy to follow, and the chicken turned out great. I didn't have any problems with the sauce separating, as some other reviewers mentioned.
Bonnie Shortkutt
[email protected]I found this recipe to be a bit bland. I added some extra spices to the sauce, and it turned out much better.
Alana Cope
[email protected]This chicken was a little too sweet for my taste, but it was still good. I think I would use less brown sugar next time.
md manik islam
[email protected]I made this dish for a dinner party last weekend, and it was a huge success. Everyone loved the chicken, and they all asked for the recipe. Thanks for sharing!
Elsa batoy
[email protected]This recipe is a keeper! The chicken was fall-off-the-bone tender, and the sauce was rich and flavorful. I served it over rice, and it was a perfect meal.
Ekram Meka
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The chicken was juicy and flavorful, and the sauce was delicious. I will definitely be making this again.
Benjamin Reese
[email protected]I've made this dish several times now, and it's always a hit. The chicken is so moist and tender, and the sauce is incredible. I highly recommend this recipe!
Nas Turay
[email protected]This chicken was amazing! The sauce was flavorful and tangy, and the chicken was cooked perfectly. I will definitely be making this again.