Saturday, June 4, 2016

Chicken Marbella

From America's Test Kitchen

1/3 cup pitted green olives, rinsed
1/3 cup pitted prunes
3 Tbsp olive oil
4 garlic cloves
2 Tbsp capers, rinsed
3 anchovy fillets, rinsed
1/2 tsp oregano
1/2 tsp pepper
1/4 tsp kosher salt
pinch red pepper flakes

Finely chopped.  Blend until smooth, 1-2 minutes.  Can be made 24 hours in advance.

2-1/2-3 lbs chicken pieces
2 tsp olive oil
3/4 cup chicken broth
1/2 cup white wine
1/3 cup green olives, rinsed and halved
1 Tbsp capers, rinsed
2 bay leaves
1/3 cup prunes, chopped coarse
1 Tbsp margarine
1 tsp red wine vinegar
2 Tbsp minced fresh parsley

1. Sprinkle chicken with 1-1/2 tsp salt and pepper.

2. Heat oil in skillet over medium-high heat.  Add chicken skin-side down and cook until browned 5-8 minutes.  Do not move chicken while cooking.  Transfer chicken to plate.  Drain all by 1 tsp fat and return to medium-low heat.

3. Add 1/3 cup paste to skillet.  Cook 1-2 minutes.  Stir in broth, wine, olives, capers, and bay leaves.

4. Pour in roasting pan.  Place chicken in pan, skin side up (skin should be above liquid).  Roast at 400 degrees, uncovered, for 15 minutes.

5. Remove from oven.  Spread remaining paste over chicken.  Sprinkle prunes around pan.  Continue to roast until paste begins to brown, about 12 more minutes.  Breast should be 160 degrees, thighs 175 degrees.

6. Transfer chicken to serving platter and tent with foil.  Remove bay leaves and whisk in margarine, vinegar, 1 Tbsp parsley, salt, and pepper.  Pour sauce around chicken.  Sprinkle with remaining parsley.

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