This week, we would like to share a version of one of our favorite catering recipes: Chicken Marbella.
This recipe has been called one of the most famous recipes from Julie Rosso and the late Sheila Lukins’ Silver Palate Cookbook, which was first published in 1982.
Chef du Jour offers a version of Chicken Marbella on our wedding menu. It is also one of the most popular among our catering recipes. We enjoy preparing and serving this dish as much as our clients and their guests enjoy eating it.
One way in which our version of this recipe differs from the original is that we use only the breast meat, rather than the entire chicken. This makes it less messy and easier to eat – something your clients and their guests will certainly appreciate.
The recipe below, via Mary Miller and A Passionate Plate, serves 12. However, you can easily double, triple, or quadruple the recipe to meet your own catering requirements.
Chicken Breast Marbella
- 6 large boneless, skinless chicken breasts
- Salt and freshly ground pepper
- ½ cup red wine vinegar
- ½ cup olive oil
- 1 cup white wine
- 1 cup brown sugar
- ½ cup dried pitted prunes, cut in half
- ½ cup dried apricots, cut in half
- ½ cup pitted Spanish green olives
- ½ cup capers and a little juice
- 1 Tbsp. minced garlic
- ⅛ cup dried oregano
- ½ cup chopped fresh parsley
COOK THE CHICKEN:
- Preheat the oven to 350 degrees.
- Season the chicken with salt and pepper.
- Heat a large, non-stick skillet over medium-high heat.
- Spray the pan with a little olive oil non-stick spray (or brush lightly with olive oil) and place three of the chicken breasts in the pan.
- Cook the chicken breasts until they begin to brown (about 2 minutes), then turn and lightly brown them on the other side.
- Remove chicken to a baking sheet lined with foil (the chicken will not be fully cooked at this point).
- Wipe out the pan if necessary, then repeat the browning process with the remaining three chicken breasts.
- Place the baking sheet in the oven and bake the chicken just until it is cooked through. (Test by cutting into a piece or using a meat thermometer – chicken should be 165 degrees).
- Be careful not to overcook the chicken or it will be dry.
- When the chicken is fully cooked, remove from the oven to cool.
PREPARE THE MARINADE:
- In a large saucepan, combine the red wine vinegar, olive oil, white wine, brown sugar, prunes, dried apricots, Spanish olives, capers, garlic, and oregano.
- Heat the marinade to a boil and cook for one minute more.
- Stir in the parsley and remove from heat.
SLICE THE CHICKEN & ADD THE MARINADE:
- Slice each chicken breast diagonally into thin strips.
- Place the chicken into a glass or ceramic casserole or other dish with sides, and pour the marinade over the chicken.
- Wrap tightly and refrigerate for at least 4 hours and up to two days.
- Chicken Breast Marbella can be warmed up before serving, covered tightly with foil or a lid.
- You can also serve it cold or at room temperature.
Are you planning a wedding or event in the Portland area? We’ll gladly answer any of your catering questions. Please feel free to contact us online or give us a call at (503) 222-4553.