I love this recipe and I think you will too. It comes from one of my favorite cookbooks, The Silver Palate and I changed it slightly so I could use my newest toy: the Romertopf clay pot.
The Silver Palate was written by American cooks who opened and ran a gourmet food shop in New York City in 1977 called The Silver Palate. In the 1980s they wrote their first cookbook, introducing many Americans to French, Southern and Eastern European cooking techniques and ingredients and popularizing a richer and very boldly seasoned style of cooking.
In 2008, I won the 25th anniversary edition at a cooking class in Chapel Hill and I’ve been cooking with it ever since. In 2010, I travelled across the ocean to visit my sister who was nannying in Prague and some law school friends who were studying abroad in Lyon. My friend Mark is an excellent chef and one night in France we were challenged to a cook-off (I think they just wanted a good home cooked meal.)
I knew this recipe was a winner and set off to find prunes and Spanish olives at the corner market. Mission accomplished, I whipped up some Chicken Marbella, served it on a bed of pasta and drumroll please….was pronounced the winner! It was a great night with good food and wine and great people. Maybe I can convince Mark to guest blog sometime soon?!
Don’t be put off by the prunes. They magically combine with the olives and spices to create a flavorful broth and whether you cook the chicken in a clay pot or a casserole dish as in the traditional recipe here, I promise it will be tender and delicious.
You could serve on a bed of rice, couscous, pasta or with some broccoli like I did this week. Enjoy!
What to buy (serves 2):
- 2 chicken breasts
- 4 cloves of garlic, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup pitted prunes
- 1/2 cup pitted spanish olives
- 4 bay leaves, crumpled
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 cup brown sugar
Chicken Marbella: (serves 2)
What to do:
- combine all ingredients except brown sugar and marinate overnight
- soak clay pot in water for 10 min and allow to dry
- add chicken and marinade juices to clay pot
- sprinkle brown sugar on top of chicken
- cook at 425 for an hour or until chicken is done