In this season of spring and renewal, a most Happy Passover and Happy Easter to all those who are celebrating.
Click here for Passover recipes and for Easter recipes to celebrate!
Chicken Marbella
Chicken Marbella was an extremely popular party dish from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins published in 1982. Named after their gourmet food store, the cookbook had easy, economical and delicious recipes. The unusual addition of the brine from olives and capers brings an unusual flavor that bakes to perfection. Super easy to make and so full of flavor, the recipe is again becoming popular and is perfect for special dinners, such as the upcoming holidays of Passover and Easter. Sweetness and acidity meld together with the always fabulous addition of wine. I used a crisp Chenin Blanc for the marinade and had a glass with dinner. A perfect wine with the Chicken Marbella—a dry, white wine with a bit of a fruity flavor.
Chicken Marbella
#poultry. #dairy free #glutenfree #main #holiday
Servings: 2-3 servings
Kosher salt, to taste
Freshly ground black pepper, to taste
3 chicken thighs, bone in
Marinade
3 cloves garlic, minced
1/4 cup red wine vinegar
2 tablespoons brine from the olives
1/2 cup dry white wine
2 teaspoons brown sugar
1/4 cup green olives in brine, pitted
1/2 cup prunes, pitted
1/4 cup capers
2 sprigs oregano
2 bay leaves
2 tablespoons olive oil
3 sprigs fresh parsley for garnish
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Sprinkle kosher salt and black pepper onto chopping board. Press the chicken thighs, skin-side surface down into salt and pepper. Reserve.
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In a small bowl, whisk marinade ingredients. Add olives, prunes and capers. Stir. Pour over chicken thighs. Massage each thigh with marinade. Cover and marinate in the refrigerator for several hours or overnight.
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Preheat oven to 350 F (175 C). Remove chicken from bowl and pat dry with a paper towel. Heat oil in a frying pan until hot but the oil has not started to smoke.
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Add thighs and sear on both sides until slightly brown and a bit crisp on the skin-side.
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Place thighs into shallow ovenproof baking dish and then pour the marinade, olives, prunes and capers on top of the chicken. Add oregano and bay leaves.
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Bake for 50 minutes, basting a few times. The marinade will be reduced. The chicken will brown and slightly caramelized. The internal temperature of the thighs should be 160 F, when measured with a meat thermometer.
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If you desire a crispier chicken, raise temperature to 425 F (220 C) for the last 15 minutes of cooking. You want to stay and supervise this step so as to not burn the chicken.
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Remove bay leaves before serving. Sprinkle with fresh parsley leaves and add extra olives and capers, if desired. For a side, add quinoa, zucchini noodles or roasted potatoes to keep this dish kosher for Passover. For other times of the year, add rice or noodles.
Expandthetable suggestions
Other chicken parts: Use chicken legs or boneless thighs
Foodie Lit
Charlie astounded many when he announced he was going to observe the Sabbath. From Friday evening at sunset until Saturday night when three stars appear, Charlie put away his cell phone, computer and work, had a special dinner and time with his family. For a busy public person, this was difficult, unusual and ultimately life affirming.
Stop, in the Name of God explains why this young, incredibly influential conservative Christian thinker began to observe the Sabbath, Shabbat in Hebrew. Not Jewish, Charlie realized Shabbat changed his life, anchoring each week with a sacred spiritual space.
