3000 miles 'til dinner.

The Silver Palate Good Times Cookbook, one of of my favorite cookbooks since it first graced bookshop shelves in 1985,  houses this favorite recipe. Although I have adapted, changed and “just winged it” more times than I can count, my recipe closely represents the original. This dish is particularly delicious served with CREAMY POLENTA for dinner or consider Marbella on Bamboo Skewers, served as an entree or appetizer.(see below).

Marinate time:    4 hours minimum (or as long as 12 hours)

Prep time:           20 minutes

Baking time:      35 (breasts) to 60 minutes  

Servings:            2-3 servings, with  left-overs

Baking temp:    350 degrees, middle rack

♥PANTRY, FRIDGE, MARKET♥♥

2 1/2 lb fryer parts, skin on  (thighs, legs, breast, wings)

2 T. olive oil   

3 large cloves garlic, minced

1 T. dried oregano leaf (not powder)

1/4 C. red wine vinegar

1 1/2  C. inexpensive white wine

3 T. chopped Italian parsley + extra for garnish

2 T. tiny capers

3 bay leaves

2 t. sea salt

1 t. ground black pepper

1/2 C. dried apricots, halved

1/2 C. dried pitted prunes, halved

1/2 C. green olives  

1/4 C. brown sugar

♥PREP - marinate

In a container, mix olive oil, garlic, oregano, vinegar, 1 C. wine, parsley, capers, bay leaf, salt, pepper, dried fruit and olives (everything except brown sugar)  Add the chicken pieces, tossing to coat and submerge in the marinade as much as possible. Marinate a minimum of four hours to a maximum of 12 hours.

♥BAKE - 350 degrees, 45-60 minutes, uncovered

Arrange chicken in a  heavy bottom baking pan(s), single layer, so pieces are not touching and pour all the marinade over chicken.  Sprinkle pieces evenly with brown sugar and pour remaining 1/2 C. white wine around (not over) the chicken. 

Place in pre-heated oven. Baste chicken pieces every 20 minutes until chicken is nicely browned and juices run clear when you cut in to a piece to test. NOTE: breasts and small pieces will bake much faster, so adjust baking time.

♥SERVE with fruit, olives, capers and a little marinade spooned over the chicken. Garnish with fresh chopped parsley.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*olives- substitute kalamata or nicoise or stuffed green olives of any kind

*dried fruit- substitute dried cherries, currants, raisins, cranberries, apples or combo 

*white wine- substitute lighter red wine (pinot noir), sparkling white wine or light ale

*brown sugar- substitute raw sugar or drizzle evenly with warm honey

*parsley- substitute regular parsley and/or cilantro

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♥ Chicken Marbell SKEWERS  (4” to 8” bamboo skewers)

pantry: boneless chicken breast, skin removed

prep: Cut breast into desirable pieces and keep the olives whole. Marinate all in a container for 4 -  8 hours.  

skewer: alternate chicken, olives and fruit on the bamboo stick, starting and ending with chicken 

bake, broil or grill: sprinkle skewers with brown sugar. If broiling or grilling, baste with the marinade. If baking, following original directions.  NOTE: skewers will cook must faster due to breast meat and size.

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