Chicken Marbella | Food Wishes
Vložit
- čas přidán 12. 10. 2023
- This is my version of Chicken Marbella, the Silver Palate's most famous dish, which was a viral sensation in New York before that was even a term. This amazing chicken recipe’s secret ingredients are prunes and olives, which may sound like a weird combination, but creates one of the most delicious chicken dishes ever invented. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes.com/chef-john-...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Marbella, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
My friend Katy made this for her birthday party every year. It was delicious and we all enjoyed it every year. Sadly, she died in 2020 (not of COVID). RIP, Katy, may this recipe let your memory live on.
she probably died of salmonella food poisioning........
@@chloedevereaux1801 wtf chloe. Jennifer sorry for your loss and what a nice memory of Katy :)
Sorry about the loss of your friend. Excuse the imbecile comment. Maybe she needs a good case of salmonella to get some compassion
@@chloedevereaux1801 Wow you're a cruel little monster.
I'm sorry for your loss, please, don't pay attention to stupid people...
So glad you decided to make this. I'll have to give this a try. I've made the original and never known anyone who didn't love it. The trick seems to be mot yelling them whats in it. Olives and dried plums/prunes are magic in this, but people lose out overthinking what it will taste like. Sad for them.
A note here...The meat of this recipe makes an amazing sandwich. Rustic bread, mustard aioli, marinated red onion, a slice of mild cheese (optional). Top that with a drizzle of the reduced sauce and cover with a lovely leaf lettuce. Thats how I remember it being made. It came from a little cafe in NE Portland Oregon that used to make it and oh my...I dream of how good it was. The cafe closed and recipe disappeared. A sad thing.
Oh that sounds delicious!
Shame how the good things change or disappear altogether...
Well thanks for bringing it back! Now we all can make your sandwich.
mot yelling ???
@@Johnny_Guitar
Come on! *Not* *telling*
I love the cadence of your speech.
I have never heard of this in my life! Where have I been? I believe you when you say it's one of the most delicious chicken dishes, if not THE most delicious. I'm going to try this. We have a plum tree. I'll harvest and dry next time for prunes. I learned a lot today. Thank you.
This was the first recipe I learned how to make when I worked in my aunt's catering company when I was a teenager. This brings back memories.
I was just thinking this looks great for catering lol
YES! I love it when you share midcentury (plus or minus) bougie restaurant recipes with the youtube generation. this looks phenomenal. thank you for all that you do!
What? Mid century? I don’t think so baby
Uh no, Silver Palate was circa 1990....
Maybe the best Silver Palate recipe. I would never in 1000 years have tried to combine these ingredients if I hadn’t heard it was the most delicious thing ever. So good.
Chef uploads and I click
I knew one of the owners of The Silver Palette. She owned and operated a B&B in a quaint little town I lived in called Saugatuck MI. She bought it after selling the business in NYC. So I know this recipe is gonna be good!
Wow~
I love fun facts..👍😁
I'm now sitting down to my chicken marbella. it was worth the 24 hr marinating time. Full of flavor. I will defiantly do this again. Thanks Chef John.
will definitely vs defiantly ;-)
Holy crap, we prep last night and just ate this.
This is amazing!!!!! Highly recommend.
Really? Thank you
Never heard of it and I was already married in the 1970s. It sounds glorious. I wish my husband was here to enjoy it. He would have loved it with rice.
Chef John is correct when he says that it is one of the most delicious chicken recipes of all time! Instead of the prunes, I use craisins because my family does not like prunes. The flavor is simply amazing. Oh, yes - I've also tried it with boneless chicken breasts and it is also amazing.
To @jmpond4217
These are good suggestions as no-one in my family is particularly fond of prunes, and other than for Coq-Au-Vin, we prefer chicken breasts over chicken thighs.
Oh.. thx
I was going sub with dried apricots but craisin sound awesome too
I saw a stuffed pork loin recipe, recently, and they used prunes. I would totally use the same marinade and stuff the pork loin with prunes / olives / capers and possibly some lemon and onion and parsley and cooked farro / rice / brown rice. Happy cooking everyone! Thanks Chef John!
Bon appétit did this and it’s one of my go to recipes! So good!
Just had this for supper. It is really the most exciting and interesting thing that’s happened to my stomach and taste buds, maybe ever. Fabulous. Thanks for the excellent instructions.
Fun fact! Dried plums are named after the french word for plums....prunes! The same applies to dried grapes. The french word for grapes is raisins. (they are pronounced differently but spelled the same)
Thank you! That's interesting.
and mirabelles is French for plums
@@Katrina.for_art actually it's a type of plum. Like granny smith is a type of apple.
Fascinating, I'm gobsmacked.
Lived in the Calif. central valley amongst lots of commercial "French prune" orchards. The fruit are oblong with sweet yellow pulp, not juicy like other plums. I thought they were good eating right off the tree!
Made it for years! The Silver Palate recipes are amazing.
I bought the Silver Palate Cookbook specifically for this recipe. Prunes, green olives, and capers make a fabulous combination. It's the perfect holiday dish 😊
God that outro always hits!! Been a fan for years and ive never stopped enjoying your content chef john!!!
It looks so delicious 🤩 The unusual combination of prunes and olives makes me think of the moroccan tangines 😊
😋🇲🇦
In 13 hrs since posting, he already has 4.5k thumbs up! When you got it, you got it!
Thank you for bringing back a classic. Just beautiful💋
I’m a decent cook, but never heard of this, can’t wait to try it. I get how it would be beautifully balanced, and delicious. Thanks.
A variation on a Moroccan classic, via NYC's Upper West Side, probably brought by Sephardic refugees after WWII. Also great with apricots instead of prunes, plus preserved lemon. I like to remove the chicken from the pan and set aside on a serving platter, covered to stay warm. Strain the liquids into a fat separator, then cook down quickly to thicken and pour over the chicken and fruit. Great served over couscous.
What is the Moroccan classic called?
@@seaslife60 Moroccan Chicken, also referred to as Chicken Tagine, however a tagine is a clay cooking vessel.
My family’s been making this dish since 1982 the year the book was published. Love it
Can’t wait to try this. I’ve been making the Silver Palate version for family dinners for over twenty years. I also use thighs only, and it’s still one of my favorite chicken recipes! Thank you!
My mother in law makes this all the time. It's awesome.
Made this for our weekly Temelec (Sonoma) potluck last Friday. It was a hit! Especially with yukon gold mashed potatoes with butter, salt, and 1/2 pint heavy cream. The pan sauce was excellent on the mashed potatoes. This dish is a keeper. The leftovers are really good too.
I definitely like dried plums more than prunes. When I was growing up, prunes was something your grandparents had for regularity. I was in my 30s before I realized that they were dried plums and delicious
Edit Apparently, I have to elaborate. I didn't know that prunes were dried plums until my 30s. I knew of prunes as something old people used to have bms. Because of the association (I'm not the only one in the US with this association) is why I use and like dried plums better as a description over prunes
Funny you said that but aren’t dried plums prunes
@Ava-oc1dg yes, that's why I said that.
@@lisapop5219😂😂😂❤
You should try dried grapes too!
@@Ava-oc1dg They are, but everyone associates prunes with old people pooping, so who wants to eat that?
Silver Palette Cookbook taught me so much! I still use it. Yer still the best chef John
Just made this recipe as described by Chef John. It tastes like Coq au Vin but without the bacon. Very good recipe! Easy to pull off but has lots of steps... Your guests will be impressed if your serve them this!
Looks amazingly delicious. Thanks for sharing!
This seemed so intriguing that I had to try it and WOW it was fantastic. So rich in flavour and the mix of salty and fruity was tremendous! Thanks for bringing this recipe out!
You blew my mind when you pronounced it! This was in heavy rotation for us growing up, and I always assumed it was Italian because my mom said "mare-uh-bell-uh" haha
I just happen to have a jumbo pack of bone in skin on chicken thighs in my fridge. I almost think Chef John is spying on me. I am so going to make this recipe, all the flavors going into the dish makes me certain that I will love it.
@andrewknaff9220
If you were wondering why the eyes in that painting in your room seemed to be following you, now you know.
Chef John is like Santa. He doesn’t much care of we’ve been bad or good but he knows what’s in our fridges and pantries!
This is my absolute most favorite dish of all time. Been cooking since the recipe was first published in the Silver Palate cookbook. As a olive lover i definitely add more olives and prunes. If you have fresh bay leaves it really takes it to another level.
Yes, I thought the recipe sounded familiar, I have a couple of their cookbooks, but I had forgotten about this particular recipe which would be perfect for winter.
I always double the sauce. So good for rice, mashed potatoes or bread.
Oooh, Good idea! Thanks
This is my family's absolute favorite. My mom also found it in The Silver Palate cookbook. To me, this chicken is love.
@@JaniceStPeter Yep, I do the same.
I love this dish. Happen to own 2 of the cookbooks ❤ haven’t made this in a long time but after seeing this I’ll make it this weekend. Thank you
Thank you for your new video I always appreciate them
These are the most unusual ingredients I’ve ever seen combined together. You’ve definitely piqued my interest.
I'm from the metro NYC area and EVERYBODY was making Chicken Marbella through the 80s and I think well into the early 90s. It seems to be making a comeback lately. I may give it a try one of these days but I'd skim off some of that chicken fat before serving.
Was going to say the same thing re: fat. Makes it easier to get to the broth if the fat has been removed.
I have made it with boneless, skinless thighs & it’s still great - also cooks MUCH faster (in addition to lowering the fat content,) which is a plus!
That looks amazing, I made this tonight and it was a huge hit! So delicious. Highly recommended!!! Thank you, Chef John.
I first had this in college 40 years ago and started making it soon thereafter; my favorite chicken dish of all time!
Chicken with olives and fruits, whether apricots, dates, or prunes, is always delicious. I ate so many of those dishes in Istanbul.
Looking tasty. Have yourself a good weekend y'all
A note on the ending - If you want to make it a regular thing to do videos based around regional and/or historical dishes like this one, I would LOVE that idea.
Have made this many times from the original Silver Palate recipe, minus about half the sugar. One of my favorites and adored by many guests
Wow....there you are !!! Glad to hear and see you again with a great recipe!!
I’m all about the odd flavor combinations ever since I had a filet mignon served in a horseradish sauce with two sautéed curried bananas. Thankfully someone got adventurous in the kitchen. It was incredible!
Well, I have never forgotten the combination of Earl Grey tea and Creme Brulé I had at a Twinings tea tasting (hosted by Stephen Twining of the Twinings tea dynasty)! So glad I forked out for that!
I WILL try this one. Thank you!
Chicken Marbella is my favorite. Thank you for demonstrating how to prepare it.
Don't know which I enjoy more, your recipes or sense of humor.
Made your recipe and is going in my keeper file. Fantastic. The brown sugar candied onto the skin giving it an amazing texture. Love your channel❤
OH that looks incredible Chef John, thank you for sharing, as this will be this Sunday's dinner for certain!!!
Chef Jon I love your videos; delicious recipes and your fun delivery entertains me:) I love to cook and appreciate what you share. I will try this tonight!
I actually found a new old stock version of this book at our local discount store for $5, and have been thinking of trying this dish. Talk about perfect timing.
I recall having this in Barcelona about 30 years ago and loving it.
Prepared and marinating until tomorrow. Thank you chef John!
Cayenne, that secret ingredient! It’s what makes the world go around you know!
Unless it’s overused. Then it just ruins dishes!
Fantastic recipe and tutorial thank you.
I'll definitely try this or an adaptation. NYT Cooking has a recipe of chickpeas with dates that I thoroughly enjoy. You're onto something with these dried fruits in savory recipes.
Edit: Just saw Yottam Ottolenghi make chicken marbella with dates.
Oooh! That looks super delish!
Yet another recipe from Chef John that you know for sure will work exactly like the video and be just as delicious as his!
Looks tasty John, definitely will give it a try.
Thank you!
Hey, I just bought those exact Rubbermaid flat gallon containers, and for the same purpose: marinating chicken! You've taught me well on many levels, Chef John. A very, very sincere thank-you, for all that you do and have done over the years. 🙂👍
i have the same ones.
Plastics in food are a big health risk, research phalates and reproductive health. Likewise aluminum has been linked with Parkinson's, your best bet is ceramics or stainless.
look amazing, how have I never heard of this before, thanks!
Intrigued by the unusual ingredients we made this dish for dinner last night. We agree it is the best baked chicken dish we’ve ever eaten. Thanks!
Wow. This Chicken thing recipe look delicious I definitely will be making this soon. Thank you chef John!.
Never heard of this dish. However I must say it looks so delicious and I am really excited to try the recipe. Thank you for another wonderful video.
You are, after all - the playa of your chicken marbella...ALWAYS look forward to the food AND the 'after all'. Thank you!
Your videos are so much fun🤗
It's my go-to dish for a large dinner party. I make it a little differently (I double the marinade and I've always used skinless boneless chicken breasts) but it's fantastic.
I was wondering about using skinless boneless chicken and how it would turn out. I don't like things that are bone in. It would also be white meat as opposed to dark.
Gorgeous dish.
Looks great! I like these type of pairings, Cuban Picadillo has green olives and raisins. Delish!
My absolute favourite chicken dish of all time, since my mum used to make it when i was a kid. I still make it often
I made this and it is awesome! Tonight is the second time, so I wanted to double check the recipe. This rocks!
Grade: A, keeper. I researched several recipes and Chef John's seemed most reasonable. Easy to put together, common ingredients, hard to overcook thighs, high return on flavor. Very comforting dish. Notes - good idea to cut prunes to get their sweetness and not the 'pruniness', marinating overnight is a must, I omitted the cayenne and bay leaf and it was fine, the sprinkle of brown sugar is necessary, served over fluffy rice, enjoy. *Update* forget the rice...reheated and served over parmesan mashed potatoes the next day and it was even better!
Thank you chef, I’m going to make this
Just threw my weekend meal plan in the trash. Haven't made Chicken Marbella since the 80s. I love the original dish but I'm going to try your version. I love the idea of using all thighs (and cutting down on the brown sugar. I think in the original there was a lot more, and it was mixed in with the marinade ingredients.) Thanks for reminding me of this fabulous recipe, Chef John!
Unique, Different....Im going to try it!
I wonder if adding plum sauce instead of dried plumes would be interesting. Think I'll give it a try!
Your "it feels right" feels sooooooo....right. ty Chef
Holy smokes... I have recently been put on a severely restricted diet but this dish passes. It looks like a godsend
My mother used to make this. Great memories of my Greenwich Village childhood.
One of my favs
I still have my copy of the cookbook from the early 80s maybe? It's old. Thanks for revitalizing this recipe.
This looks really good. I have the chicken marinating for tomorrows dinner. Thanks Chef for another great recipe.
edit: Made this and it was delicious! A big hit with all the guests, and so easy to prepare ahead so I could enjoy the party too!
😊Thank you Chef!😊
This has to be mind-blowing 😮
I love reading Silver Palate Good Times cookbook, the recipes are so creative and interesting.
Chef John so good he still gets a thumbs up when I think I would hate the food he is cooking.
Oh my God! I was just recalling a recipe that my mom used to make when I was little and although I loved it, never really paid attention to how she made it. It was this same recipe but she used turkey thighs. Now it's on my to do list, ASAP. 🥰😋🤗 Thanks
Gonna try this next week
I will definitely try it!
Never heard of ANYTHING like this, but I am extremely intrigued... 😋
Fantastic! Followed the recipe exactly (including forgetting the bay) and it turned out absolutely delicious! I definitely would not be able to identify the ingredients, had I not been the cook. The flavor is hard to describe, salty, tangy, sweet, savory. Very easy and almost all make-ahead. This will be great for a group!
I will for sure make it again.
*My only note would be to watch the sodium level on the olives you choose. I noticed they vary wildly - 180mg to 390mg per 15g serving. I'm not really salt conscious, but I am glad I chose low for this.
Thanks Chef John!! So good.
On its own, this is perfectly Lo-carb, thanks, Chef John! 😍
Good to see you again sir
I can't wait to try that. It will be soon.
Chef John is my comfort food
it sounds and looks bloody beautiful thank you im a gunna make this one 👍