CHICKEN MARBELLA (COOKS ILLUSTRATED)

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CHICKEN MARBELLA (COOKS ILLUSTRATED) image

Categories     Chicken

Yield 4-6

Number Of Ingredients 24

Paste:
1/3 cup pitted green olives
1/3 cup prunes
3 tbsps olive oil
4 cloves garlic
2 tbsp capers, rinsed
3 anchovy filets, rinsed
1/2 tsp oregano
1/2 tsp pepper
1/4 tsp salt
pinch chile flakes
Chicken:
2.5-3 lbs bone in chicken pieces
salt and pepper
2 tsps olive oil
3/4 cup chicken broth
1/3 cup white wine
1/3 cup sliced green olives
1 tbsp capers, rinsed
2 bay leaves
1/3 cup prunes chopped
1 tbsp butter
2 tbsps parsley
1 tsp red wine vinegar

Steps:

  • turn oven to 400 - make paste in food processor - pat chicken dry, salt and pepper, fry skin side down approx 5 minutes over med high hear, until well browned, dont move pieces - combine wine, stock, olives, bay leaves, capers - transfer to plate and pour out all but 1 tsp fat - fry 1/3 cup paste then deglaze pan with wine/ stock etc - return chicken to pan skin side up and roast 15 minutes uncovered (liquid should not cover) - spread paste on chicken pieces and strew prunes - roast until paste browned, meat 160 (white) / 175 (dark), about 7-12 minutes - remove chick and tent with foil - stir in butter, vinegar parsley good served on couscous

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