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Chicken Marbella

Chicken Marbella

I’m still a little shaken from last week and the deep sadness is continuing to linger on.  My heart is broken for our dear friends because I know the road ahead is going to be long and difficult.  I brought this Chicken Marbella to them and I was able to experience how it is truly more blessed to give than to receive.  I had been aching all week to help and there was absolutely nothing I could do.  Even though I was helpless to change the horrible circumstances, bringing a meal at least allowed me to communicate my love and care for them.

This recipe for Chicken Marbella is adapted from the classic  Silver Palate Cookbook.   It features tender meat accompanied by prunes, olives, and capers in a red wine, garlic, and oregano marinade.  I used all chicken thighs instead of a variety of chicken pieces since the chicken cooks more evenly when each piece is approximately the same size.  I find dark meat flavorful than light meat, but light meat will also work fine if that is your preference.  I omitted the brown sugar because I tend to save sugar for desserts and I didn’t want the dish to be overly sweet since the prunes already add a sweet complement to the savory meat.  This is a great dish to make for big crowds because it’s almost the same amout of work for 4 servings than it is for 10.  The recipe below serves 10-12, but it is easily halved for smaller gatherings.  Some planning ahead is required since an overnight marination is necessary, but then all you need to do is add wine and bake on the day it is served.   It tastes great right out of the oven, room temperature, and even cold.  Chicken Marbella is a spectacular and versatile dish for any occasion.

Chicken Marbella

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Chicken Marbella
Serves: 10-12
 
Ingredients
  • 10 pounds chicken thighs
  • 8 cloves of garlic, finely minced
  • ¼ cup dried oregano
  • 2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ cup red wine vinegar
  • ½ cup extra-virgin olive oil
  • 1 cup pitted prunes
  • ½ cup pitted green olives, sliced
  • ⅓ cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup white wine
Instructions
  1. Divide the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves evenly among two gallon-sized ziploc bags. Add the chicken pieces to both bags and seal tightly. Use hands to distribute marinade evenly around the chicken and refrigerate overnight.
  2. Preheat the oven to 350.
  3. Arrange chicken pieces in a single layer in a large roasting pan or two large baking pans. Pour white wine around chicken pieces. Depending on the size of the chicken pieces, bake 50-75 minutes, until chicken becomes golden brown and juices run clear. Baste with juices every 15 minutes.
  4. Transfer chicken, prunes, and olives to a serving platter and spoon some of the sauce over the chicken. Serve the remaining sauce on the side.
Notes
adapted from The Silver Palate Cookbook
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Chipotle Chicken with Mango-Tomato Salsa

Chipotle Chicken with Mango-Tomato Salsa | Gather & Dine

Let’s try to squeeze in just a few more summer meals before the season nearly ends.  This chipotle chicken with mango-tomato salsa is a little spicy, a little sweet, and very refreshing.  Sur la Table  was featuring half-off some of their cooking classes and Ryan and I took advantage of it by going on a double date with some friends.  We took the Fresh & Healthy Mexican Cooking class.  To be honest, I really don’t feel like I learn a whole lot about cooking from the cooking classes, but I do feel that the classes are a fun way to gain exposure to new types of dishes and flavors that I don’t usually cook.  Take this chipotle chicken dish for example.  Usually Ryan and I steer clear of dishes that mix savory and sweet, but we loved the combination of flavors in this particular dish.  The sweetness of the mango is a nice contrast to the subtly smoky and spicy chicken and it helps to bring brightness to the whole meal.  Just shows how our tastes evolve and change over time.

The chicken is marinated in a pureed sauce of fire-roasted tomatoes, onions, chipotle chiles in adobo sauce, and a variety of spices.  We did not puree the ingredients into smooth sauce when we made the marinade in class, but I feel that the pureeing step is helpful in getting the marinade to adhere to the meat.  It is important to allow time for the marinade to cool before pouring it over the chicken in order to avoid heating the chicken.  This is a great marinade with or without the mango-tomato salsa, but the salsa really does add an element of complexity to the chicken.  The mango-tomato salsa is also a great summer salsa to enjoy with some tortilla or pita chips.  Serve the chicken with a fresh salad  on the side for a vibrant and healthy meal.

Chipotle Chicken with Mango-Tomato Salsa

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Chipotle Chicken with Mango-Tomato Salsa
Serves: 8
 
Ingredients
Chicken Marinade
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 1 15-ounce can diced fire-roasted tomatoes
  • ½ cup cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 chipotle chile in adobo, diced
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon fresh lime juice
  • 3-4 pounds boneless skinless chicken thighs
Mango-Tomato Salsa
  • 1 ripe mango, peeled and diced into ¼-inch cubes
  • ½ medium red onion, peeled and minced
  • 1 jalapeño pepper, seeded and minced
  • 2 roma tomatoes, diced
  • ¼ cup minced cilantro
  • 2 tablespoons fresh lime juice
  • kosher salt and ground black pepper to taste
Instructions
Chipotle Chicken
  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until onions are soft, about 5 minutes. Add the garlic and stir for another minute. Add the canned tomatoes and continue to cook, stirring occasionally, until sauce reduces slightly, about 8-10 minutes.
  2. Add the vinegar, honey, cumin, oregano, chipotle pepper, and salt and stir to combine. Continue to simmer over low heat until sauce slightly thickens and reduces by about ⅓, about 15 minutes. Add lime juice and additional salt and pepper to taste. Remove from heat and cool completely.
  3. Transfer to a blender or use an immersion blender to puree marinade until smooth.
  4. In a gallon sized ziploc bag, add the chicken and the marinade. Seal the bag tightly and squeeze the bag to evenly coat the chicken with the marinade. Marinate the chicken at room temperature for 30 minutes or in the refrigerator for 2-4 hours. While meat is marinating, prepare the Mango-Tomato Salsa.
  5. Remove the chicken from the marinade and place on a grill over medium heat. Grill chicken until meat reaches 165 at the thickest part, about 3-4 minutes per side. Allow meat to rest for 5 minutes.
  6. Serve with Mango-Tomato Salsa.
Mango-Tomato Salsa
  1. In a medium mixing bowl, use a rubber spatula to gently combine the mango, onion, jalapeño, tomato, cilantro, and lime juice. Season to taste with salt and pepper.
Notes
adapted from Sur la Table

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Chicken Pot Pie Soup

chicken pot pie soup

This soup has all of the goodness you would expect from a chicken pot pie filling.  It’s creamy with chunks of tender meat, and is full of vegetables.  It’s so delicious I don’t even miss the crust.  Seriously! It’s perfect for days when you want a slightly lighter, but still satisfying meal.  Easy to make ahead and keep warm on the stove.  Add a loaf of crusty bread and you have perfect comfort food!

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Chicken Pot Pie Soup
Serves: 6-8
 
Ingredients
  • 4 cups low-sodium chicken broth
  • 2 skin-on, bone-in chicken breast halves (about 20 ounces total)
  • 2 yellow onions, 1 thinly sliced and 1 chopped
  • 1 tsp dried parsley
  • ¼ tsp dried thyme
  • ¼ tsp black peppercorns
  • 6 tablespoons unsalted butter, at room temperature
  • 2 carrots, small diced
  • 2 celery stalks, small diced
  • 6 white mushrooms, diced
  • 2 unpeeled red-skinned potatoes, diced
  • ⅓ cup plus 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup whole milk
  • ¾ cup thawed frozen peas
  • salt and freshly ground pepper
Instructions
  1. Combine the chicken broth with 2 cups of water in a large saucepan. Add the chicken, sliced onion, parsley, thyme, peppercorns, and ½ teaspoon salt. Bring to a boil. Lower heat to medium-low, partially cover the pot, and simmer the chicken over medium heat until the meat is no longer pink, about 30-40 minutes. Take the chicken pieces out and set aside. Strain and reserve the remaining broth.
  2. Melt 1 tablespoon butter in a large pot over medium heat, and saute the chopped onion, carrots, celery, and mushrooms. Continue to cook until onion is translucent, about 5 minutes. Stir in the potatoes. Add 4 cups of the reserved broth. (Save remaining broth for another use.) Reduce heat to low and simmer for 30 minutes.
  3. After the chicken has cooled, shred the meat into bite size pieces using two forks. Set meat aside to add at the end.
  4. With the 5 remaining tablespoons of butter, add the flour and mash with a fork to make a thick paste. Whisk in 2 cups of the cooking broth to make a thinner paste. Whisk this mixture into the large pot and continue to whisk until smooth. Add the cream and milk and stir constantly until thickened and smooth, about 10 minutes. Add the shredded chicken and peas and continue to heat another 15 minutes. Season to taste with salt and pepper.
Notes
adapted from the Nordstrom Family Table Cookbook

 

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