“Retro” Chicken

I always considered Chicken Marbella from The Silver Palate lexicon to be “company” chicken. Silly, really because it's just a well marinated chicken, dolled up with pantry staples like capers, olives and prunes. I guess I served it to company first and the premise always stuck. Or it could be that the original recipe is for quite a bit of chicken. But the recipe expands and contracts as needed. I figured it out after 20 years and one broken cookbook binding later.

What's terrific about a bulk chicken recipe is the leftovers that almost always follow. This chicken makes a knockout sandwich, salad, or with rice when shredded and braised in its sauce with some additional cooked down onion, wine, stock and tomato paste. Last but not least because I was desperate, as the protein in last week's fried rice du jour. Please don't tell China.

Here's a link to one version. I always use chicken pieces parts, not quarters or halves. They cook quicker and are easier to organize in a pan.

By the by, if you are not familiar with The Silver Palate cookbook, you obviously did not come of kitchen age in the early 90's.


Published by Betsy Karetnick

Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.

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