Best Chicken Mirabella Recipes

CHICKEN MIRABELLA

Chicken Mirabella image

This is very good and simple to make. It needs to marinate overnight or you can make it and freeze the chicken right in the marinade, for OAMC. Simply defrost in the refrigerator overnight. I serve this over couscous, and spoon the broth over the top. NOTE: No need to keep the brown sugar separate, it can be included right into the marinade.

Provided by Recipe Reader

Categories Chicken Breast

Time 40m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, minced
6 prunes, pitted and drained
6 green olives, pitted
1 tablespoon capers, with liquid
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/8 cup white wine
1 bay leaf
1 teaspoon dried oregano
salt and pepper
3 boneless skinless chicken breast halves
1/8 cup brown sugar

Steps:

In a resealable bag, combine garlic, prunes, olives, capers, olive oil, vinegar, wine, bay leaf, oregano, salt and pepper.
Mix well, and add chicken breasts.
Seal and refrigerate overnight.
Preheat oven to 350 degrees.
Pour contents of bag into baking dish and top with the brown sugar.
Bake, spooning the broth over the chicken several times for 30 minutes, until chicken is cooked through.

Nutrition Facts : Calories 276.1, Fat 8.5, SaturatedFat 1.4, Cholesterol 75.5, Sodium 310.2, Carbohydrate 22.6, Fiber 1.8, Sugar 16.3, Protein 25.8

CHICKEN MIRABELLA

CHICKEN MIRABELLA image

Categories Chicken Bake

Number Of Ingredients 12

Ingredients

1/2 c olive oil
1/2 c red wine vinegar
1 c pitted prunes
1/2 c pitted green olives
1/2 c capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely pureed
1/4 c dried oregano
4 chickens (2 1/2 # ea), quartered
1 c brown sugar
1 c Marsala wine
1/4 c parsley or cilantro, finely chopped

Steps:

Combine the olive oil, prunes, olives, capers and juice, bay leaves, garlic, oregano and S/P in lg bowl. Add the chiken and stir to coat. Cover and refrigerate overnight. Preheat over to 350. Arrrange chicken in a single layer in one to two large, shallow baking pans and spoon the marinade over it evenly. Spinkle chicken pieces with the brown sugar and pour the wine around them. Bake, basting frequently with the pan juices, for 50 to 60 min, until the pieces yield clear juices when pricked. With a slotted spoon, transfer to a serving platter. Moisten with pan juices, sprinkle with parsley. Excellent if refrigerated. Allow the chicken to return to room temperature and reheat the cooking liguid to cover pieces with prior to serving.

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