Chicken Marbella (Somewhat adapted from the book to fit my larger pan )
Chicken breast (another monster one from Costco)
1/4 c chopped, pitted prunes
1/4 c chopped pitted Spanish green olives
3 TBS capers, with a bit of juice
1/4 c red wine vinegar
1 TBS olive oil
1 C chicken broth (was wine, but I don't ever have wine around)
1 TBS dried oregano
2 TBS finely chopped fresh parsley
6 fingerling potatoes (small)
2 portobello mushrooms chopped
7 baby portobello mushrooms chopped
16-20 brussels sprouts (about 12 oz) trimmed and haved lengthwise
3 bay leaves
I'm very glad that I finally broke down and bought some new knives a couple of months ago--it has made all of this chopping so much easier to have sharp knives! The prunes, olives, capers, and caper juice were mixed together, and set aside while I prepared the chicken. Since my two chicken breasts were so large (quite the image!), I decided to break them down into smaller pieces to fill up more of the pan.
At that point, I got a call from the Dominican Republic--my mom is finally feeling better after having some kind of tropical fever for several weeks, and we caught up about Thanksgiving goings-on. I'm getting excited to visit them in December for Christmas! Because of the skype call, I didn't get pictures of the rest of the prep, but the prune mix went on top of the chicken. The broth, vinegar, parsley, oregano, and extra garlic and red pepper was mixed and half poured on the chicken. I sliced the potatoes and layered them on top of the chicken slices, and then cut up and layered the mushrooms, and then sliced and covered everything with Brussels sprouts. Bay leaves and the rest of the broth completed the dish, and into the oven it went to cook for 45 minutes.
|The finished meal--Chicken Marbella|
The Verdict: Good, but not great. Some of the chicken was overcooked, and a little dry, even though it basically poached in the liquid. The best bites were those that had the mushrooms, olives, capers, and prunes. Once again I would have liked more veggies to the amount of protein, and I wish I'd gone ahead and added the whole bag of Brussels sprouts! If I made it again, I think I'd marinate the chicken with the prune, olive, caper mix with some of the liquid before cooking, and increase the amount of veggies, and not slice the chicken into strips.
Post a Comment