Chicken Marbella. An incredible dish.

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Author Message   Woodelf  My Weather Posted on Monday, September 15, 2003 - 10:53 am EST :    Monique, I made this again yesterday and it is incredibly delicious. Any chicken lovers here? CHICKEN MARBELLA 4 chickens, 2 1/2 lbs. each, quartered (I use -6 chicken breasts, skinned and boned) 1 head of garlic, peeled and finely pureed (yup, a whole head) 1/4 C dried oregano salt and freshly ground pepper 1/2 C olive oil 1/2 C red wine vinegar 1 C pitted prunes (or apricots) 1/2 C pitted Spanish green olives with pimentos, rough chopped 1/2 C capers with a bit of juice 3 bay leaves 1 C brown sugar 1 C white wine 1/4 C Italian parsley or fresh coriander (cilantro) chopped finely In large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes (or apricots or mix of both), olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350. Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. With slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juice and sprinkle generously with parsley or cilantro. Pass remaining juices in a sauceboat. (If I serve this buffet style, I just leave it all in the pan, picking out the bay leaves and tossing, and let everyone take what they wish. Another way of doing this is to cut the chicken breasts into small pieces and bake in lasagna type pan - it’s easier to handle). This can be served hot, room temp or cold. We like it hot. From the Silver Palette Cookbook Ro, CT Zone 5   Monique  My Favorite Photo My Weather My Time Posted on Monday, September 15, 2003 - 11:09 am EST :    Hi Ro..Thanks! How was your company/family visit? You know..October 4th I am having my childhood friend Steph and her husband over(I am sure they have tasted everything I have ever made that they eat (Steph is almost vegetarian..only chicken and salmon and shrimp she eats..and John can't have any fruits or look at them or he loses his appetite)with our florist friend and his wife to thank him for all his great ideas for the wedding. I want to make something that I don't have to work on while they are there. Would this do? Sounds yummy!I could use just nice breasts..Skin on? Deboned? As an accompaniement I could serve Zucchini Tambourines and some sort of potato casserole? Perhaps arugula mashed ones? What do you think? I'll practice first.If you say it's good..I believe you. I have the Silver Palate... Great Cookbook. Monique Quebec Zone 5   Woodelf  My Weather Posted on Monday, September 15, 2003 - 12:39 pm EST :    Hmmmmmmm, let me cogitate on that for a while. The Marbella has apricots or prunes in it, but I suppose you could just leave those out. Let me ponder this. Rob had to head back to Michigan last night *sniff*. Deb (from France) is still here and will be here until Thursday evening when we drop her off at a friends downstate. I fly to Virginia on Saturday and Kim and our sweeet little Kyla Rose and I drive back here on Tuesday and Peter flies in from a business trip in Maine on Friday. Things sure get complicated, lol. We're off to dinner in a short while, but I'll be back.... It sounds like you're in for a fun time too! The world is not too bad, is it. Monique, I use skinless, boneless chicken breasts when I make Marbella. I've also cut the chicken up in small bite sized pieces and I use it for an appetizer (on a chafing dish). Your idea of zuke and potatoes sounds good. We had Jasmine rice with ours and a tossed salad - I was a little lazy. Ro, CT Zone 5   Monique  My Favorite Photo My Weather My Time Posted on Monday, September 15, 2003 - 01:42 pm EST :    I love Jasmine rice..Busy lady you are! see ya.. Thanks ..I will use the boneless breasts..I took some out of the freezer and will practice tomorrow. I'll have to third it as we will have 2 breasts:) Small family now. Did everyone love your new cuisine? Monique Quebec Zone 5   Denise  My Favorite Photo My Weather Posted on Monday, September 15, 2003 - 04:05 pm EST :    A friend of mine gave me a salmon recipe that everyone has enjoyed. It's really a teriyaki sauce on it but with a little brown sugar added. It comes out wonderful. I usually do it on the grill and baste it or put it in foil, either way it's great. To make your own teriyaki sauce mix up some sesame oil, garlic, ginger, soy sauce, white wine, cornstarch, and instead of sugar use brown sugar in this one. Don't ask me for measurements, I don't cook that way, follow a basic teriyaki sauce recipe and substitute brown sugar for the sugar. You will love it. Denise Zone 6 CT   Woodelf  My Weather Posted on Monday, September 15, 2003 - 04:46 pm EST :    Sounds delicious. Here's a very rich seafood recipe, it's the basic recipe, I generally cut back on the cheese or omit it entirely: SCALLOPS AND MUSHROOMS IN WINE SAUCE 1 1/2 lbs fresh scallops 1 C dry white wine 1/4 C snipped parsley 1/2 Tbl salt 2 Tbl butter or margarine 2 green onions, chopped (scallions) 4 oz. mushrooms, sliced (about 2 C) 3 Tbl butter 3 Tbl flour 1/2 C half and half 1/2 C shredded swiss cheese 1 C soft bread crumbs 2 Tbl. butter, melted If scallops are large, cut in 1 1/2 inch pieces. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat. Simmer uncovered until scallops are tender, about 6 minutes. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 C. Strain and reserve. Melt 2 Tbl margarine in 3-quart saucepan. Stir mushrooms and green onions in margarine until tender, 5 to 6 minutes. Remove from pan. Add 3 Tbl margarine; heat until melted. Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in reserved liquid. Cook and stir 1 minute. Stir in half and half, scallops, mushrooms, green onions and 1/4 C of the cheese. Heat until hot. Toss bread crumbs in melted margarine. Lightly brush 6 baking shells or ramekins with margarine. Divide scallops mixture among baking shells. Sprinkle with remaining cheese and the crumbs. Broil with tops 5 inches from heat until crumbs are toasted 3 to 5 minutes. Garnish with parsley if desired. Makes 6 servings. VERY rich, filling and delicious. Ro, CT Zone 5   Monique  My Favorite Photo My Weather My Time Posted on Tuesday, September 16, 2003 - 02:04 am EST :    Thanks Denise and Ro..Ro..the chicken has been marinating all night in the fridge.I'll let you know:)You recipe sounds a bit like Coquille St Jacques.. I bought such a wonderful Teriyaki sauce at The Christmas Tree shop.. Very Very Teriyaki is the name.Have you tried it Denise? Monique Quebec Zone 5   Woodelf  My Weather Posted on Tuesday, September 16, 2003 - 09:08 am EST :    Let me know how you like it Monique. It's a favorite around here, but everyone's palette is different. Ro, CT Zone 5   Monique  My Favorite Photo My Weather My Time Posted on Tuesday, September 16, 2003 - 09:21 am EST :    The whole fridge smells like garlic:) I just came home from work.. checked..To purée the garlic I did it in the oil..MMMMM Pungent! The poor people that will sit next to me at the Garden Club tonight!:) Of course I will let you know...I bet I will like it a lot. Monique Quebec Zone 5   Monique  My Favorite Photo My Weather My Time Posted on Tuesday, September 16, 2003 - 02:25 pm EST :    Yum yum yum..Need another veggie..didn't have parsley so it is Tarragon and the flash went off:( I will keep this.. it is a KEEPER Ro! Monique Quebec Zone 5   Susanq  My Favorite Photo My Weather My Garden My Time Posted on Tuesday, September 16, 2003 - 02:54 pm EST :    Oooo, that looks good! SusanQ - Zone 4b-5b Wisconsin   Woodelf  My Weather Posted on Wednesday, September 17, 2003 - 11:45 am EST :    Excellent! I'm glad you enjoyed it. I can almost taste it just looking at your photo. I used apricots the last time I made it and it's really delicious too. Sometimes if the garlic heads are especially big, or especially strong, I use less. LOL about garden club! It'll keep the vampires away. Ro, CT Zone 5   Denise  My Favorite Photo My Weather Posted on Monday, September 29, 2003 - 12:27 pm EST :    Ok, Monique and Ro, How would you cut this recipe down for say 4 people? Any suggestions? It looks like it would be ok just to cut back on each ingredient proportionally, but, I just want to make sure. I'll be making it for only 5 or 6 people. Any input would be appreciated. Denise Zone 6 CT   Monique  My Favorite Photo My Weather My Time Posted on Monday, September 29, 2003 - 01:34 pm EST :    Do exactly the recipe..Just use 6 breasts. A charm. Monique Quebec Zone 5   Denise  My Favorite Photo My Weather Posted on Tuesday, September 30, 2003 - 12:14 pm EST :    Thanks Monique! Denise Zone 6 CT   Woodelf  My Weather Posted on Tuesday, September 30, 2003 - 02:54 pm EST :    Thanks Monique, I would have said the same. Leftovers from this are awesome. I've been asked to make this for a football party and I'm going to cut the breasts into bite sized pieces. It's just yummy. Let me know how you like it. Ro, CT Zone 5   Denise  My Favorite Photo My Weather Posted on Thursday, October 09, 2003 - 06:31 pm EST :    Ok ladies, I tried this recipe and although it was ok, it was overpowered by the oregano. I think my oregano was just too strong. Or did I do something wrong? I don't know. All those other wonderful ingredients didn't come through. The overwhelming flavor of the whole dish was oregano. I really think I would need to cut the oregano by at least half to get the blend of flavors to this dish. Has this ever happened to you? Denise Zone 6 CT   Monique  My Favorite Photo My Weather My Time Posted on Friday, October 10, 2003 - 03:30 am EST :    Sounds like you have terrific Oregano! I'd love some for my spaguetti sauce! No Denise..i didnt experience this ..`Too bad! Monique Quebec Zone 5   Woodelf  My Weather Posted on Friday, October 10, 2003 - 03:51 pm EST :    No, I never had that problem either. Maybe you have very strong oregano? Maybe it's just too much for your personal taste?? I'm sorry it was too strong..... Ro, CT Zone 5

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