chicken
braised
holiday
entertaining
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When it comes to favorite holidaydishes,"Family Dinner" hostAndrew Zimmernsays this one is at the top of his list.According tohim, chicken Marbellafirst appeared in recipe form inThe Silver Palate Cookbook, written by Sheila Lukins and Julee Rosso in 1982.The combination of chicken braised withprunes,olives, capers, garlic,oregano,red wine vinegar, white wineand brown sugarmight sound odd, but the result isamazing. In fact, thebriny-sweetdishbecame an instant classicand has since beenserved at countless dinner parties. This is Andrew's adaptation, which includes apricots because he always has themonhand.He loves to serveitwithCreamyRoot Vegetable PureeandRoasted Cabbage.
Pro Tip from Andrew:IfI'mcooking for a crowd, and oven space is an issue, I make sure I marinatethe chickenovernight, then I brownitin the morning and proceed with the recipe until the part where you slide it in the oven. I refrigerate it at that point so that all Ineed todobeforedinner is slide it into the oven for an hour or so.
Be sure to catch him on Season 2 of "Family Dinner" streaming on discovery+ and the Magnolia app.
Ingredients
- ⅔ cup red wine vinegar
- 2 tablespoons dried oregano
- 4 cloves garlic, minced
- 3 shallots, minced
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 2 chickens, quartered
- 2/3 cup olive oil
- 1 cup white wine
- ½ cup red vermouth
- 1 cup dried apricots (Andrew likes the sulfur-free ones)
- 1 cup pitted prunes
- ½ cup pitted green olives (Andrews likes to use Lucques)
- ¼ cup capers, rinsed well
- 3 fresh bay leaves (dried are fine in a pinch)
- ½ cup plus 3 tablespoons brown sugar
- ¼ cup Italian parsley, finely chopped (reserve a little for garnish)
Yield
Serves: 8
Preparation
In a large bowl, combine thevinegar,oregano, garlic, shallots, salt and pepper. Add the chicken,coat completely andletmarinate, covered, in the refrigeratorfor 24 hours.
Preheat the oven to 375°F.
Heattheoil in a largeskilletovermedium heat.Working in batches, brown the chickenwellon both sides, reserving themarinade. Placethe browned piecesskin-side upin a single layer in a big lasagna pan.
Deglaze theskilletwith the wine and vermouth, reducing by about half. Addthereserved marinade, apricots,prunes,olives, capers,bay leaves, ½cup brown sugar and parsley (except for the garnish).Swirlthe ingredients in the liquiduntil the brown sugardissolvesand bring to a boil again. Pourthemixture over the chickenand sprinkle with the remaining3tablespoonsbrown sugar.
Bakeuntil the chicken is cooked through, about 1 hour.
Place the chicken on a platterandpour all the ingredients in the pan over thetop. Sprinkle withthe reservedparsley and serve.
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