CHICKEN MARBELLA REDUX
Chicken Marbella was a masterpiece when it arrived in the Silver Palate cookbook in 1982 and it still is. Unapologetically bold. Sweet against salty. Briny against rich. A dish that tastes like it took all day and didn't. Prunes have quietly stepped back from the modern kitchen, and we didn't want that to take this recipe with them. Apricots bring the same sweet-sour depth with none of the hesitation. And the overnight marinade? We now know that marinades work on the surface, not deep into bone-in chicken. The flavour comes from the pan, not the fridge. With our extra virgin olive oil and aged balsamic doing the heavy lifting, thirty minutes at room temperature while the oven heats is all you need. Same masterpiece. No excuses left not to make
INGREDIENTS:
DIRECTIONS:
Preheat oven to 375°. In a large bowl combine Garlic EVOO, Oregano EVOO, Traditional dark balsamic, capers and brine, olives, and apricots. Season generously with salt and pepper. Add chicken pieces and turn to coat thoroughly. Let sit at room temperature for 30 minutes turning pieces occasionally. In a large roasting pan or casserole, arrange chicken pieces in a single layer. Pour the marinade and all its contents and white wine or stock over the chicken pieces.
Roast uncovered for 50 to 60 minutes, basting two or three times with the pan juices, until the chicken is deep golden brown and cooked through until internal temperature is 165°. Transfer chicken to a serving platter. Spoon the pan sauce, olives, capers, and apricots generously over top. Have Garlic EVOO on hand for drizzle.
