A New Take on Something Old

With fall upon us, are you looking for a new meal idea to add to your dinner rotation?

What about adding in some prunes??? You’ve probably shied away from them – they’ve always gotten a bad rap! So bad, in fact, that the California Prune Board tried to officially change the name to “dried plums”! But prunes are so much more than your grandmother’s favorite fiber. They contain vitamins and minerals, including potassium, iron and retinol. They’re also rich in vitamin k and contain beta keratin and antioxidants. And they help prevent osteoporosis (something all of our followers should be aware of)!

So if you’re looking for a way to add prunes to your diet – here’s a sweet and savory dish to try! After a big hike in Vermont with a group of friends we made Chicken Marbella – a classic dish from the Silver Palate cookbook that contains prunes. It’s a sweet, savory, tangy twist on a plain chicken dinner. This is the perfect meal to have after spending time outside on a crisp autumn day. One of the best things about Chicken Marbella is that it’s easy to prepare and it marinates overnight. So it’s great when you’re planning ahead. Marinating the chicken for such a long time enhances and marries the flavors: salty capers and olives, tangy balsamic vinegar and white wine with sweet prunes and brown sugar. It’s also a dish that is even better the next day!

Prunes are more than what you think – they’re a sweet option.  And Chicken Marbella is an autumnal delight!

Chicken Marbella

INGREDIENTS

• ½ cup olive oil
• ½ cup red wine vinegar
• 1 cup pitted prunes
• ½ cup pitted Spanish green olives
• ½ cup capers, with a bit of juice
• 6 bay leaves
• 1 head of garlic, peeled and puréed
• ½ cup fresh oregano, chopped, or 1/4 cup dried oregano
• 2 teaspoons of salt
• ¼ teaspoon freshly ground pepper
• 2 chickens, 3 1/2 to 4 pounds each, quartered
• 1 cup dry white wine
• 1 cup brown sugar* (we use a lot less brown sugar!)
• 2 tablespoons finely chopped flat-leaf parsley

PREPARATION

1. In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
2. Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
3. Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
4. Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chickenkW. used significantly less brown sugar.

Recipe by: The Silver Palate