Chicken Marbella

Holy Marbella… I didn’t even know Chicken Marbella existed until a few days ago, and it turns out it’s one of my favorite ways to eat chicken! The recipe is originally from The Silver Palate Cookbook from 1982. It’s cooked with capers, Spanish green olives, prunes, garlic, and fresh herbs. It’s packed with flavor and is the perfect mix of sweet and savory. It is also very easy to make! You just need to marinate it all together overnight, then plop it in the oven for about 50 mins the next day. I tweaked the originally recipe slightly by adding persimmons and fresh thyme, then omitting the white wine (because I didn’t have any on hand) and the dried oregano. I will definitely be making this recipe one million times in the future.

Ingredients: (serves 3)
1/4 cup olive oil
1/4 cup red wine vinegar
6 boneless chicken thighs
10 whole prunes, pitted
2 small persimmons, cut into wedges
About 10-12 whole Spanish olives
1/4 cup capers, and some of the juice
3 whole bay leaves
3 large garlic cloves, peeled and grated
1 tablespoon fresh thyme
Salt and pepper, to taste
1/3 cup brown sugar
1/4 cup fresh flat-leaf parsley, chopped

In a large bowl, toss together the chicken, olive oil, red wine vinegar, prunes, olives, capers and caper brine, persimmons, bay leaves, thyme, garlic, salt and pepper. Cover with plastic wrap and place in the fridge overnight, or longer is OK too, mine was marinating for a full day.

Preheat oven to 350 degrees. In a shallow baking dish, arrange the chicken in a single layer then spoon the marinade evenly over the top. Sprinkle the top of the chicken pieces with the brown sugar. Place in oven for 50 minutes (or until chicken is cooked through) basting frequently with the pan juices. Remove from oven, then with a slotted spoon transfer the chicken and the toppings to a plate, and spoon over top some of the pan juices as well. Sprinkle with fresh parsley and serve immediately. Save the rest of the pan juices and serve on the side for people to add more, if desired. If you want to have a side, rice or polenta would be a nice option. I myself made some smashed fingerling potatoes then topped them with some Parmesan cheese, fresh thyme, and a drizzle of the pan juices from the chicken.

One Pot Chicken & Vegetables

One pot meals are the best, they’re easy and there’s hardly any clean up after. Perfect for the weeknight when your exhausted but still want something delicious! I bought a bunch of chicken thighs this week from Whole Foods, they’re super flavorful and very inexpensive, so I tend to get a few at a time and just freeze the ones I don’t use. When freezing meat, it’s best to wrap them well in plastic wrap, then place in a freezer bag. This way they don’t get freezer burn. Defrost in the fridge and you’re good to go! I usually cook them in a skillet, but this time I decided to plop them right in the vegetable “stew” I made so that they’d soak up all the flavor. I had some nice bread on hand which I dipped in the bowl. Not a drop was left!

5 chicken thighs
1 small yellow onion
3 garlic cloves
3 carrots
3 parsnips
1 fennel bulb
1 cup chopped kale, stems removed
1 can crushed tomatoes
1 cup chicken stock
1 teaspoon oregano
1 teaspoon smoked paprika
Salt and pepper

Season the chicken with salt and pepper. Add some olive oil to a skillet and brown the chicken on both sides. Plate and set aside. In a heavy bottomed pot, sauté the onion and garlic in the remaining oil for about 3 minutes. Add the carrots, parsnips, kale, and fennel, and cook for about 5 minutes. Next add the crushed tomatoes, chicken stock, crushed red pepper flakes, oregano, paprika, salt and pepper. Bring everything to a boil, then turn down the heat and simmer for about 45 minutes. Lastly, remove the skin from the chicken before serving, as it gets a bit soft cooking in the liquid for a long period of time. Serve with some nice bread on the side!

Roasted Lemon Balm and Sage Chicken

I was pleasantly surprised this week when I got a huge bag of lemon balm. I had recently read a lot about it in one of my favorite hippie books and was excited to see what I could try. The first thing I did was make myself a cup of tea by ripping about 5 leaves and adding that with some fresh ginger to my tea ball, then letting it steep for 10 minutes. Very subtle and delicious! The next thing I made was this lemon balm and sage chicken. I had a ton of left over sage and saw it paired with the lemon balm in a few recipes, but I am sure it would be great with thyme or rosemary if you don’t have sage on hand. You could eat this chicken plain or over pretty much anything. I had some polenta and used that with a little Parmesan cheese mixed in. YUM.

4 chicken thighs, bone in and skin on
1 tablespoon fresh lemon balm, finely chopped
1 tablespoon fresh sage, finely chopped
2 small garlic cloves, minced
3 tablespoons butter, softened
1 tablespoon olive oil
Salt and pepper

Preheat your oven to 400 degrees. In a small bowl, mix together the herbs, garlic and softened butter. Lift the skin of the chicken and spread the butter mixture underneath. Place the chicken skin side up on a baking sheet and brush with olive oil until coated well. Sprinkle with salt, pepper, and any loose herbs you may have leftover. Place the chicken in the oven for 30 minutes, or until golden brown. To get a good crisp on the skin, turn off the oven and spoon the chicken drippings from the pan over top of the chicken, then throw on the broiler and broil for a minute or two until skin is crispy!