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Chicken Marbella

Chicken marbella Chicken Marbella

Chicken Marbella
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

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:

Pork Tenderloin with Mushroom Bread Pudding

Pork tenderloin with mushro1 300x300 Pork Tenderloin with Mushroom Bread Pudding

Pork Tenderloin with Mushroom Bread Pudding
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • ½ pound mushrooms, sliced thinly
  • 1 teaspoon dried thyme
  • ½ pound crusty bread, cut into ½ inch cubes (about 1 quart)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1⅓ cups low-sodium chicken broth
  • 3 eggs, beaten to mix
  • ⅔ cup half and half
  • 1 pork tenderloin

  1. Heat oven to 325°.
  2. Spray a 9 by 13 inch baking dish with Pam.
  3. Heat the olive oil in a large saute pan over moderate heat.
  4. Add onion and celery and cook until starting to soften, about 3 minutes.
  5. Increase the heat to moderately high and add mushrooms and thyme.
  6. Cook until mushrooms begin to brown.
  7. Remove pan from heat and stir in bread cubes, ¾ teaspoon salt and ¼ teaspoon pepper.
  8. Transfer mixture to prepared baking dish.
  9. Stir together broth, eggs, and half and half.
  10. Pour mixture evenly over the mushroom bread mixture.
  11. Put dish in lower third of oven and bake for 25 minutes.
  12. Meanwhile heat 1 tablespoon of olive oil in the frying pan over moderately high heat.
  13. Season the tenderloin with remaining ¼ teaspoon each salt and pepper.
  14. Add the tenderloin to the pan and brown well, about 4 minutes per side.
  15. Remove bread pudding from oven after 25 minutes and set pork tenderloin directly on top.
  16. Return to the oven and cook until the meat is done and the pudding is just set., 10 to 15 minutes longer.

Egg substitute and fat-free half and half may be substituted to reduce the calorie count.

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