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Chicken Marbella

Chicken marbella Chicken Marbella

Chicken Marbella
Recipe type: Main Dish
Prep time: 
Cook time: 
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Serves: 6

Even people who do not like prunes or dried apricots will love this dish. It’s great served with couscous and can be prepared ahead of time making it a wonderful option for entertaining.
  • 6 skinless, boneless chicken breasts
  • 1 head of garlic, peeled and finely pureed
  • ¼ cup dried oregano
  • Kosher salt and freshly ground pepper to taste
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 1 cup pitted prunes or dried apricots
  • ½ cup pitted Spanish green olives
  • ½ cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • ¼ cup Italian parsley or cilantro, finely chopped

  1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes or apricots, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
  2. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
  3. Bake in a 350° oven for 50 minutes to 1 hour, basting frequently with pan juices.
  4. With a slotted spoon transfer chicken, prunes or apricots, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
  5. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Recipe adapted from Silver Palate Cookbook.  

imggrocerylist Chicken Marbella

Quick tip for peeling garlic clove:

Chicken Carpinteria

Chicken Carpinteria
Recipe type: Main Dish
Prep time: 
Cook time: 
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Serves: 4

  • 4 skinless, boneless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 2 garlic cloves
  • ½ cup white wine
  • ¾ cup heavy cream or crème fraîche
  • 1 can artichoke hearts, drained and roughly chopped
  • 2 plum tomatoes, roughly chopped
  • 1 cup pitted black olives, halved
  • Lemon wedges

  1. Pound the chicken breasts between sheets of waxed paper to ¼ inch thickness. Cut each breast into three pieces. Season with salt and pepper. Coat lightly with flour, shaking off excess.
  2. Heat the butter in a large skillet over medium high heat. Saute´ chicken, turning once, until golden brown.
  3. Remove to a heated platter and keep warm.
  4. Add garlic to pan and saute´ until fragrant, about 30 seconds.
  5. Pour in wine and bring to a boil. Cook for a few minutes and add cream.
  6. Simmer over moderate heat until the sauce thickens.
  7. Stir in artichokes and olives.
  8. Serve chicken slices with sauce. Garnish with lemon wedges.

imggrocerylist Chicken Carpinteria

Chicken Tacos

Chicken taco Chicken Tacos

Chicken Taco

Chicken Tacos
Recipe type: Main Dish
Prep time: 
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Serves: 4

These chicken tacos start with leftovers from a rotisserie chicken.
  • 8 ounces shredded leftover chicken from store-bought or homemade rotisserie chicken
  • 1 red pepper, seeded and sliced into strips
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon oregano
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Condiments:
  • Shredded lettuce
  • Shredded Monterey Jack cheese
  • Diced onion
  • Diced avocado
  • Salsa
  • Cilantro, chopped
  • Sour cream

  1. Heat olive oil in skillet over medium high heat.
  2. Saute red pepper until crisp tender, about 7 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Add shredded chicken and seasonings and cook until heated through.
  5. Fill the taco shells with the chicken.
  6. Serve with condiments on the side.

WW Points = 5 without condiments

imggrocerylist Chicken Tacos

Purchased Rotisserie Chicken

Rottiserie chicken 1024x528 Purchased Rotisserie Chicken

Rotisserie Chicken

A rotisserie chicken from your local supermarket or big box retailer is a fast and easy method to a good dinner when you’re too busy to cook.  The chicken can be purchased ahead of time and reheated in the microwave.  While I don’t really like the microwave for reheating meats because they can become dry during the reheating process, that isn’t so with the chicken.  It comes out moist and delicious.  Just be sure to heat it to an internal temperature of 165°.  If the entire chicken is not eaten at one meal, the leftovers can be used in many ways.

Rotisserie chicken plated Purchased Rotisserie Chicken

The first night the chicken was served with a baked sweet potato and sauteed spinach.  The sweet potato can be scrubbed, pricked with a knife, and simply baked for 1 hour at 400° or cooked in the microwave for faster preparation.

Tonight I will try spicy Chicken Tacos.

I still had chicken left after making tacos, so I’ll make Chicken Chile from the remaining meat and then use the carcass to make chicken broth.  Imagine– four meals out of one $4.99 chicken. There were just two of us eating but it’s still amazing!!

Greek Chicken

Greek Chicken cropped sml Greek Chicken

Greek Chicken
Recipe type: Main Dish
Prep time: 
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Serves: 4

  • 4 small Chicken breasts, skinless & boneless
  • ½ teaspoon Kosher salt
  • 1 tablespoon Olive oil
  • 3 tablespoons Fresh oregano
  • ¼ teaspoon Crushed red pepper
  • 6 Garlic cloves
  • ½ cup Chicken Broth
  • 2 tablespoons Lemon juice

  1. Combine garlic cloves, red pepper, fresh oregano, and ¼ teaspoon salt in a food processor.
  2. Process until ground. Set aside while browning chicken breasts.
  3. Heat oil in a large skillet over medium high heat. Add chicken breasts to pan and brown about 4 minutes on each side. Remove chicken breasts from pan and keep warm.
  4. Add garlic oregano mixture to pan and cook until fragrant, about 1 minute. Add lemon juice and chicken broth, scraping up browned bits in bottom of pan. Reduce heat to low and return chicken breasts to pan. Cook until chicken juices run clear and liquid is reduced to glaze (about 2 tablespoons).

Serve with tzatziki sauce.