ANDREW ZIMMERN MONTREAL RECIPES

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CHICKEN MARBELLA | ANDREW ZIMMERN | RECIPE - RACHAEL RAY SHOW



Chicken Marbella | Andrew Zimmern | Recipe - Rachael Ray Show image

Andrew Zimmern shares his take on chicken Marbella, which might be one of the most famous chicken dishes in America.

Provided by Andrew Zimmern

Number Of Ingredients 22

? cup red wine vinegar
2 tablespoons dried oregano
4 cloves garlic
minced
3 shallots
minced
1 teaspoon coarse salt
1 teaspoon ground black pepper
2 chickens
quartered
2/3 cup olive oil
1 cup white wine
½ cup red vermouth
1 cup dried apricots (Andrew likes the sulfur-free ones)
1 cup pitted prunes
½ cup pitted green olives (Andrews likes to use Lucques)
¼ cup capers
rinsed well
3 fresh bay leaves (dried are fine in a pinch)
½ cup plus 3 tablespoons brown sugar
¼ cup Italian parsley
finely chopped (reserve a little for garnish)

Steps:

  • In a large bowl, combine the vinegar, oregano, garlic, shallots, salt and pepper
  • Add the chicken, coat completely and let marinate, covered, in the refrigerator for 24 hours
  • Preheat the oven to 375°F
  • Heat the oil in a large skillet over medium heat
  • Working in batches, brown the chicken well on both sides, reserving the marinade
  • Place the browned pieces skin-side up in a single layer in a big lasagna pan
  • Deglaze the skillet with the wine and vermouth, reducing by about half
  • Add the reserved marinade, apricots, prunes, olives, capers, bay leaves, ½ cup brown sugar and parsley (except for the garnish)
  • Swirl the ingredients in the liquid until the brown sugar dissolves and bring to a boil again
  • Pour the mixture over the chicken and sprinkle with the remaining 3 tablespoons brown sugar
  • Bake until the chicken is cooked through, about 1 hour
  • Place the chicken on a platter and pour all the ingredients in the pan over the top
  • Sprinkle with the reserved parsley and serve

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