Chicken Marbella
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Date: 2023-10-14
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Comments and reviews: 19
The
So glad you decided to make this. I'll have to give this a try. I've made the original and never known anyone who didn't love it. The trick seems to be mot yelling them whats in it. Olives and dried plums/prunes are magic in this, but people lose out overthinking what it will taste like. Sad for them.
A note here. The meat of this recipe makes an amazing sandwich. Rustic bread, mustard aioli, marinated red onion, a slice of mild cheese (optional. Top that with a drizzle of the reduced sauce and cover with a lovely leaf lettuce. Thats how I remember it being made. It came from a little cafe in NE Portland Oregon that used to make it and oh my. I dream of how good it was. The cafe closed and recipe disappeared. A sad thing.
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So glad you decided to make this. I'll have to give this a try. I've made the original and never known anyone who didn't love it. The trick seems to be mot yelling them whats in it. Olives and dried plums/prunes are magic in this, but people lose out overthinking what it will taste like. Sad for them.
A note here. The meat of this recipe makes an amazing sandwich. Rustic bread, mustard aioli, marinated red onion, a slice of mild cheese (optional. Top that with a drizzle of the reduced sauce and cover with a lovely leaf lettuce. Thats how I remember it being made. It came from a little cafe in NE Portland Oregon that used to make it and oh my. I dream of how good it was. The cafe closed and recipe disappeared. A sad thing.
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food
What! Chicken mar-bay-uh? I I learned this recipe from a French family of 18 I lived with in France (16 kids and about half of them had their own kids. We had a lot of get togethers and travelled around France for 8 weeks. Everywhere I went we visited friends and had pot lucks. I had a hard time speaking French but loved to talk about food and recipes (easier vocabulary for me) and this was always a great ice breaker. EVERYONE I talked to pronounced it chicken mar-BELL-uh not bay-uh. Was everyone having a laugh at me or something? Messaging old friends to find out now but will be making this for supper.
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What! Chicken mar-bay-uh? I I learned this recipe from a French family of 18 I lived with in France (16 kids and about half of them had their own kids. We had a lot of get togethers and travelled around France for 8 weeks. Everywhere I went we visited friends and had pot lucks. I had a hard time speaking French but loved to talk about food and recipes (easier vocabulary for me) and this was always a great ice breaker. EVERYONE I talked to pronounced it chicken mar-BELL-uh not bay-uh. Was everyone having a laugh at me or something? Messaging old friends to find out now but will be making this for supper.
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Grow
This video has become one of my all-time favorites! Your storytelling skills are exceptional, and the way you weaved together information and personal anecdotes was brilliant. I found myself feeling motivated and empowered after watching. Your authenticity is refreshing, and it's clear that you genuinely want to make a positive impact on your audience. I'm grateful for this insightful video and can't wait to see more!
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This video has become one of my all-time favorites! Your storytelling skills are exceptional, and the way you weaved together information and personal anecdotes was brilliant. I found myself feeling motivated and empowered after watching. Your authenticity is refreshing, and it's clear that you genuinely want to make a positive impact on your audience. I'm grateful for this insightful video and can't wait to see more!
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DonPandemoniac
The moment I heard prunes & olives in the same recipe, I felt a couple of organs clocking out like saying 'if you want to try this, your butt is on its own! '. Then the capers and sugar came in, and the butt also started to worry. Yet, the brain knows that spectacular flavors can come from the strangest of combinations. Will they all align and try this? Perhaps, but not soon.
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The moment I heard prunes & olives in the same recipe, I felt a couple of organs clocking out like saying 'if you want to try this, your butt is on its own! '. Then the capers and sugar came in, and the butt also started to worry. Yet, the brain knows that spectacular flavors can come from the strangest of combinations. Will they all align and try this? Perhaps, but not soon.
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elTorpedo
I'm having a bit of an existential crisis right now. I've followed Chef John for years, made so, so many of his recipes and always loved the results. I trust this man. Until right now. I mean. come on. Chicken with prunes? And brown sugar? With olives and capers? What am I supposed to think? What am I supposed to do!
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I'm having a bit of an existential crisis right now. I've followed Chef John for years, made so, so many of his recipes and always loved the results. I trust this man. Until right now. I mean. come on. Chicken with prunes? And brown sugar? With olives and capers? What am I supposed to think? What am I supposed to do!
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alysoffoxdale
I think it's time for me to stop putting off trying out this dish, despite MiL's insistence that she hates olives. Using just thighs, though, will be a game-changer for me, because I dislike breaking down chickens myself, but have Opinions about the way commercial establishments do that.
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I think it's time for me to stop putting off trying out this dish, despite MiL's insistence that she hates olives. Using just thighs, though, will be a game-changer for me, because I dislike breaking down chickens myself, but have Opinions about the way commercial establishments do that.
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Faith's
I saw a stuffed pork loin recipe, recently, and they used prunes. I would totally use the same marinade and stuff the pork loin with prunes / olives / capers and possibly some lemon and onion and parsley and cooked farro / rice / brown rice. Happy cooking everyone! Thanks Chef John!
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I saw a stuffed pork loin recipe, recently, and they used prunes. I would totally use the same marinade and stuff the pork loin with prunes / olives / capers and possibly some lemon and onion and parsley and cooked farro / rice / brown rice. Happy cooking everyone! Thanks Chef John!
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Nancy
I have never heard of this in my life! Where have I been? I believe you when you say it's one of the most delicious chicken dishes, if not THE most delicious. I'm going to try this. We have a plum tree. I'll harvest and dry next time for prunes. I learned a lot today. Thank you.
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I have never heard of this in my life! Where have I been? I believe you when you say it's one of the most delicious chicken dishes, if not THE most delicious. I'm going to try this. We have a plum tree. I'll harvest and dry next time for prunes. I learned a lot today. Thank you.
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jdub1371
I'm from the metro NYC area and EVERYBODY was making Chicken Marbella through the 80s and I think well into the early 90s. It seems to be making a comeback lately. I may give it a try one of these days but I'd skim off some of that chicken fat before serving.
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I'm from the metro NYC area and EVERYBODY was making Chicken Marbella through the 80s and I think well into the early 90s. It seems to be making a comeback lately. I may give it a try one of these days but I'd skim off some of that chicken fat before serving.
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Abby
This is my absolute most favorite dish of all time. Been cooking since the recipe was first published in the Silver Palate cookbook. As a olive lover i definitely add more olives and prunes. If you have fresh bay leaves it really takes it to another level.
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This is my absolute most favorite dish of all time. Been cooking since the recipe was first published in the Silver Palate cookbook. As a olive lover i definitely add more olives and prunes. If you have fresh bay leaves it really takes it to another level.
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food
Hey, I just bought those exact Rubbermaid flat gallon containers, and for the same purpose: marinating chicken! You've taught me well on many levels, Chef John. A very, very sincere thank-you, for all that you do and have done over the years.
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Hey, I just bought those exact Rubbermaid flat gallon containers, and for the same purpose: marinating chicken! You've taught me well on many levels, Chef John. A very, very sincere thank-you, for all that you do and have done over the years.
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Andrew
I just happen to have a jumbo pack of bone in skin on chicken thighs in my fridge. I almost think Chef John is spying on me. I am so going to make this recipe, all the flavors going into the dish makes me certain that I will love it.
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I just happen to have a jumbo pack of bone in skin on chicken thighs in my fridge. I almost think Chef John is spying on me. I am so going to make this recipe, all the flavors going into the dish makes me certain that I will love it.
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Robohon
Well, I was going to do a Creole styled chicken thigh recipe this weekend. but I think this will be my Sunday dinner instead. I will probably do this over rice as I did mashed potatoes last weekend and I like to change things up.
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Well, I was going to do a Creole styled chicken thigh recipe this weekend. but I think this will be my Sunday dinner instead. I will probably do this over rice as I did mashed potatoes last weekend and I like to change things up.
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Lisa
I definitely like dried plumbs more than prunes. When I was growing up, prunes was something your grandparents had for regularity. I was in my 30s before I realized that they were dried plumbs and delicious
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I definitely like dried plumbs more than prunes. When I was growing up, prunes was something your grandparents had for regularity. I was in my 30s before I realized that they were dried plumbs and delicious
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Vin
Chef John, this is very similar to one of my favorites - Chicken Chermoula Mescharmel. You should teach folks how to make that. It's amazing.
BTW, dishes with chicken thighs make great one-pot camp food.
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Chef John, this is very similar to one of my favorites - Chicken Chermoula Mescharmel. You should teach folks how to make that. It's amazing.
BTW, dishes with chicken thighs make great one-pot camp food.
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Christos
Fun fact! Dried plums are named after the french word for plums. prunes! The same applies to dried grapes. The french word for grapes is raisins. (they are pronounced differently but spelled the same)
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Fun fact! Dried plums are named after the french word for plums. prunes! The same applies to dried grapes. The french word for grapes is raisins. (they are pronounced differently but spelled the same)
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Badkittymama
Can t wait to try this. I ve been making the Silver Palate version for family dinners for over twenty years. I also use thighs only, and it s still one of my favorite chicken recipes! Thank you!
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Can t wait to try this. I ve been making the Silver Palate version for family dinners for over twenty years. I also use thighs only, and it s still one of my favorite chicken recipes! Thank you!
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Martina
Does anybody know which kind of brine this is? As a European I do not know more than that brine is a kind of salt/water-solution. Do you make it on your own? And in which concentration?
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Does anybody know which kind of brine this is? As a European I do not know more than that brine is a kind of salt/water-solution. Do you make it on your own? And in which concentration?
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Future
I'll definitely try this or an adaptation. NYT Cooking has a recipe of chickpeas with dates that I thoroughly enjoy. You're onto something with these dried fruits in savory recipes.
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I'll definitely try this or an adaptation. NYT Cooking has a recipe of chickpeas with dates that I thoroughly enjoy. You're onto something with these dried fruits in savory recipes.
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