Chicken With Prunes Olives And Capers Recipes

CHICKEN MARBELLA, UPDATED

Chicken Marbella, Updated image

Provided by Ina Garten

Time 9h25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio

Steps:

Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
Preheat the oven to 350 degrees F.
Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

THE SILVER PALATE'S CHICKEN MARBELLA

The Silver Palate's Chicken Marbella image

If there's such a thing as boomer cuisine, it can be found in the pages of "The Silver Palate Cookbook" by Sheila Lukins and Julee Rosso. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.

Provided by Christine Muhlke

Categories dinner, weekday, one pot, roasts, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers, with a bit of juice
6 bay leaves
1 head of garlic, peeled and puréed
1/2 cup fresh oregano, chopped, or 1/4 cup dried oregano
2 teaspoons of salt
1/4 teaspoon freshly ground pepper
2 chickens, 3 1/2 to 4 pounds each, quartered
1 cup dry white wine
1 cup brown sugar
2 tablespoons finely chopped flat-leaf parsley

Steps:

In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

Nutrition Facts : @context http, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams

PRUNE AND OLIVE CHICKEN

Prune and Olive Chicken image

A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.

Provided by Teresa

Categories World Cuisine Recipes European Italian

Time 9h15m

Yield 6

Number Of Ingredients 13

Ingredients

3 cloves garlic, minced
⅓ cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
¼ cup packed brown sugar
¼ cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

Steps:

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 16.5 g, Cholesterol 97 mg, Fat 22.4 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 307.8 mg, Sugar 13.1 g

CHICKEN WITH OLIVES, PRUNES AND CAPERS

Chicken With Olives, Prunes And Capers image

Provided by Marialisa Calta

Categories dinner, main course

Time 1h10m

Yield Twelve to fourteen servings

Number Of Ingredients 15

Ingredients

12 chicken breasts and thighs, trimmed of fat and skin
2 cups pitted prunes (or dried apricots or dried pears)
1 1/4 cups white wine
3/4 cup dark brown sugar
3/4 cup olive oil
3/4 cup red-wine vinegar
3/4 cup green olives, pitted
3/4 cup capers
4 tablespoons oregano
1 teaspoon freshly ground pepper
1 teaspoon salt
1/2 teaspoon crushed red pepper
6 medium-size bay leaves
1 small garlic head, minced
3 tablespoons chopped cilantro

Steps:

In two or three baking pans, arrange the chicken pieces in one layer.
Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.
Preheat the oven to 350 degrees.
Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 34 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 17 grams, TransFat 0 grams

CHICKEN WITH PRUNES, OLIVES AND CAPERS

Chicken With Prunes, Olives and Capers image

if you love Mediterranean food, you are going to love this one... it's fragrant and has the most delicious blend of flavors, to enhance the flavors in the chicken it is best left overnight to marinate --- great served with rice

Provided by Kittencalrecipezazz

Categories Poultry

Time P1DT45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

5 chicken legs with thigh (separated)
1/2 cup dried prune, halved (4 oz)
1 cup green olives (or more to taste)
1/4 cup dry white wine
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons fresh oregano, chopped or 1 -2 teaspoon dry oregano
2 tablespoons capers (with juice)
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or more if you like more heat)
salt
2 bay leaves
1/2 cup brown sugar, packed
1 -2 tablespoon chopped fresh basil (to garnish)

Steps:

Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
In a casserole dish, arrange the chicken in a single layer.
Pour the marinade over the chicken.
Sprinkle the brown sugar evenly over the chicken.
Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
Remove the chicken to a large platter, and top with remaining pan juices.
Remove the bay leaves before sprinkling the chopped basil over the chicken.
Serve immediately.

Nutrition Facts : Calories 437.9, Fat 23.8, SaturatedFat 5.7, Cholesterol 115.5, Sodium 203.6, Carbohydrate 28.6, Fiber 1.4, Sugar 23.2, Protein 25.9

CHICKEN WITH PRUNES AND OLIVES

Chicken with Prunes and Olives image

Provided by Valerie Bertinelli

Categories main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 cups pitted prunes
1/4 cup capers with a bit of brine
2 tablespoons dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken breasts
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

ROASTED CHICKEN WITH OLIVES AND PRUNES (CHICKEN MARBELLA)

Roasted Chicken With Olives and Prunes (Chicken Marbella) image

Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts. This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I'm going to be serving to our guests. Along with some Gluten Free Matzoh Ball Soup, of course Here's the full post: http://www.elanaspantry.com/roasted-chicken-with-olives-and-prunes/

Provided by Elanas Pantry

Categories Whole Chicken

Time 1h10m

Yield 1 entree, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 whole chicken
1 teaspoon celtic sea salt
1 cup pitted green olives
1 cup pitted prunes
1 tablespoon dried oregano
1 tablespoon capers
2 bay leaves
1 clove pressed garlic
1/4 cup olive oil
1/4 tablespoon agave nectar
1/4 cup apple cider vinegar
1/4 cup water

Steps:

Rinse the chicken and pat dry.
Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
Spread the contents of the bowl in the dish around the chicken.
Bake at 425° for 20 minutes.
Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
Remove from oven and serve.

Nutrition Facts : Calories 917.6, Fat 71.7, SaturatedFat 17.7, Cholesterol 243.8, Sodium 1399.2, Carbohydrate 7, Fiber 1.8, Sugar 0.4, Protein 58.7

BRAISED CHICKEN WITH OLIVES, CAPERS AND PRUNES RECIPE

braised chicken with olives, capers and prunes Recipe image

Provided by elizabethdecker

Number Of Ingredients 14

Ingredients

5 tablespoons extra-virgin olive oil, divided
1/4 cup white wine vinegar
3 tablespoons drained capers
1 tablespoon chopped fresh oregano
1 tablespoon honey
3/4 teaspoon kosher salt, divided
8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed
3/4 teaspoon black pepper, divided
16 medium garlic cloves, peeled
1 cup dry white wine
2 bay leaves
24 pitted Castelvetrano olives
1 cup dried pitted plums (prunes)
1 small orange or Meyer lemon, unpeeled, cut into 1/2-inch slices

Steps:

> Preheat oven to 350°F. > Whisk together 1/4 cup oil, vinegar, capers, oregano, honey, and 1/4 teaspoon salt; set aside. > Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Working in batches if necessary, add chicken to pan, meaty side down, and cook until well browned, 6 to 7 minutes. Remove chicken; set aside. > Add garlic to drippings in pan; cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes. > Stir in olives and plums. Nestle chicken into mixture; pour vinegar mixture over chicken. Tuck citrus slices into mixture. Cover and bake at 350°F 40 minutes. Uncover and bake until liquid is thick and glossy, 10 to 15 minutes. Discard bay leaves; sprinkle with remaining 1/4 teaspoon pepper.

CHICKEN TAMALE CASSEROLE

Chicken Tamale Casserole image

When I think of tamales, I think of the rich masa and a chicken filling. This recipe recreates the masa in the topping, kind of like cornbread, but without sugar. If you don't have masa, use finely ground cornmeal. The filling uses convenience items too, like leftover cooked chicken, a can of fire-roasted tomatoes, and a can of chopped green chiles. Top with a good melting cheese of your choice, avocado slices, and chopped tomatoes. Garnish with black olives and sliced green onions, if desired. A little dollop of sour cream would be good, too!

Provided by Bibi

Categories Mexican Casserole

Time 1h45m

Yield 8

Number Of Ingredients 22

Ingredients

2 ⅓ cups masa harina
1 ½ teaspoons baking powder
½ teaspoon salt
⅔ cup vegetable shortening (such as Crisco®)
2 ⅓ cups chicken broth
2 each poblano peppers
2 tablespoons olive oil, divided, or as needed
⅓ cup chopped onion
2 cloves garlic, minced
1 (14.5 ounce) can diced fire-roasted tomatoes
1 (4 ounce) can mild chopped green chile peppers
3 tablespoons capers
1 teaspoon ground cumin
1 pinch ground cloves
3 cups shredded cooked chicken meat
6 each dried corn husks, soaked in water for 30 minutes
2 cups shredded Monterey Jack cheese
1 medium avocado, sliced
¼ cup sliced black olives, or to taste
¼ cup chopped tomatoes, or to taste
¼ cup sour cream, or to taste
2 tablespoons sliced green onions, or to taste

Steps:

Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
Pour filling into the prepared dish.
Carefully and evenly spread the masa harina mixture on top of the filling.
Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 1 hour.
Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.

Nutrition Facts : Calories 609.5 calories, Carbohydrate 37.6 g, Cholesterol 69.5 mg, Fat 40.7 g, Fiber 6.5 g, Protein 26.9 g, SaturatedFat 13.1 g, Sodium 1184.1 mg

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BRAISED CHICKEN WITH OLIVES, CAPERS, AND PRUNES

2019-02-22 Step 1. Preheat oven to 350°F. Advertisement. Step 2. Whisk together 1/4 cup oil, vinegar, capers, oregano, honey, and 1/4 teaspoon salt; …
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Chicken With Prunes Olives And Capers Recipes

CHICKEN MARBELLA, UPDATED

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A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.

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