Mock Chicken Marbella Recipes

CHICKEN MARBELLA, UPDATED

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.

MODERNIZED CHICKEN MARBELLA (COOK'S ILLUSTRATED)

Steps:

• FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl. (Paste can be refrigerated for up to 24 hours.).
• FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1½ teaspoons salt and season with pepper.
• Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
• Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
• Remove skillet from oven and use back of spoon to spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, breasts register 160 degrees, and leg quarters register 175 degrees, 7 to 12 minutes longer.
• Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, sprinkle with remaining 1 tablespoon parsley, and serve.

MOCK CHICKEN

Steps:

• Leave tofu in original package and place in freezer for 72 hours.
• Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

SUMMER CHICKEN MARBELLA RECIPE BY TASTY

Steps:

• Season the chicken thighs and drumsticks all over with the salt. Using your hands, rub the pureed garlic and 1 tablespoon of oregano all over the chicken to coat evenly.
• In a 9x13-inch glass baking dish, mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, remaining 2 tablespoons of oregano, and bay leaves.
• Add the chicken to the baking dish and turn to coat, then turn so the skin side is facing up. Cover the pan with plastic wrap and marinate the chicken in the refrigerator overnight, about 12 hours.
• Preheat the oven to 375˚F (190˚C).
• While the oven preheats, remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
• Using a paper towel, pat the chicken skin to remove any excess moisture.
• Sprinkle the chicken skin with the brown sugar. Pour the rosé around the chicken, but avoid pouring directly onto the skin.
• Bake the chicken for 35-40 minutes, until a thermometer inserted into a chicken thigh, near the bone, reads 160˚F (70°C) and the skin is golden brown.
• Remove from the oven and let rest for 10 minutes. During this time, the residual heat from cooking will bring the internal temperature of the chicken to 165˚F (75°C).
• Serve the chicken and sauce over couscous and garnish with the basil.
• Enjoy!

EASY CHICKEN MARBELLA

Steps:

• Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.
• Preheat the oven to 325 degrees F (165 degrees C).
• Pour chicken and marinade into a 9x13-inch baking pan.
• Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.

SLOW-COOKER MEDITERRANEAN CHICKEN MARBELLA

Steps:

• In large bowl, mix brown sugar, oregano, salt, pepper, garlic, wine and vinegar. Add chicken; turn to coat well. Add bay leaves. Cover; refrigerate at least 4 hours or overnight to marinate.
• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place chicken and marinade mixture.
• Cover; cook on Low heat setting 5 to 6 hours.
• Stir olives, prunes, roasted peppers and capers into chicken mixture in slow cooker. Cover; cook about 15 minutes longer or until hot. Meanwhile, cook couscous as directed on package.
• Transfer chicken with juices to large serving bowl or deep platter; remove bay leaves. Sprinkle parsley over chicken mixture. Serve with couscous.

WEEKNIGHT CHICKEN MARBELLA

Steps:

• Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
• Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
• Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.

SLOW-COOKED CHICKEN MARBELLA

Steps:

• Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender., Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

MOCK CHICKEN MARBELLA

Steps:

• Add olives and capers to the container of a food processor; process until fairly smooth; set aside.
• Position oven rack so that it is in the center of the oven; preheat to 400°.
• Add balsamic vinaigrette, olive/caper mixture, garlic, oregano, bay leaves, and prunes in a mixing bowl; stir well to combine.
• Add in chicken tenders; fold in.
• Transfer mixture to a 13x9 inch glass or ceramic casserole dish; make sure chicken tenders are in one layer and not on top of one another.
• Sprinkle the brown sugar evenly over the chicken.
• Pour the wine around the tenders (not on top of the chicken, otherwise the brown sugar will get rinsed off the top of the chicken) Bake for 25-30 minutes or until the chicken has carmelized on top and juices run clear.
• Discard bay leaves.
• Good served warm with rice or couscous; also good served cold.