Time to be a little bit daring! When I first saw this recipe, I thought, "Chicken...Yum. Brown Sugar...OK. Prunes...Ummm? Spanish Olives...What?!?" Trust me the marriage of the ingredients in this dish is so amazing! I recently catered a luncheon of 40 very finicky and fabulous (the two descriptors often go hand in hand) ladies. This dish looks great and tastes even better. I have never had chicken this tender or heard so many compliments! Try it and let us know what you think. Enjoy!
Please note that the amount below is enough to feed a small army...but the leftovers are great, so don't be shy with how much you make.
Chicken Marbella (adapted from The Silver Palate Cookbook)
10 pounds Poulet Rouge Chicken Breast, halved width-wise
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes, sliced
1/2 cup pitted Spanish green olives, sliced
1/2 cup capers with a bit of juice
1 cup brown sugar
1 cup white wine
1/4 cup Cilantro, coarsely chopped
Preheat oven to 350 degrees.
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