ALCS Chicken Recipe # 3

Chicken Marbella is a favorite from the Silver Palate Cookbook, celebrating it’s 25th Anniversary, published by Workman. It is only fitting to bring out this recipe for Game 3 since the  first time I had Chicken Marbella, I was in So Cal at the home of a hardcore Loisaida. Even though my friend Sarah cut the recipe in half, it was still a mountain of food for 5 people. I’m pretty sure she cooks with the expectation that the Beasties may drop in for a bite on any given night.  I was amazed at the complexity of the flavors and was thinking about the vibrancy of the dish for days.  When I was considering a powerhouse recipe for a pivotal game, this immediately came to mind.  So, I have brought out the big guns for ALCS Game # 3.

Chicken Marbella

From the Silver Palate Cookbook

4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Preheat oven to 350 degrees.

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

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.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, 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.

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.

Andy Pettitte is a NY classic, so enjoy a crafty lefty with this classic dish…and with the sheer volume of chicken in this one….it may be good enough for another 13 inning game…Go Yanks!