Chicken Marbella

This may be the best chicken you ever eat! This recipe is a crowd pleaser, and perfect for picnics because it tastes best at room temperature. The recipe serves 12, but it’s easy to halve or even quarter. It keeps well, so there is no harm in making the full recipe and enjoying leftovers all week long.

pre-oven

pre-oven

It’s important to marinate the chicken at least overnight, and up to 48 hours. This step tenderizes the chicken and infuses it with flavor. When you’re ready to bake, just sprinkle it with brown sugar and pour white wine on top. I typically cut the brown sugar in half, but that’s a matter of personal preference. Capers and olives balance the sweetness of the brown sugar and dried prunes. I substitute Kalamata olives because they’re my favorite, but really any good olive will do.

it's great for guests because all the work is done in advance

it’s great for guests because all the work is done in advance

This dish is beautiful and smells mouth-watering as it comes out of the oven. Sprinkling some fresh parsley over the chicken after baking adds some freshness and brightens up the other flavors. I typically serve this with rice just so I can make the most of the sauce. I hope you enjoy it as much as I do!

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Chicken Marbella via Epicurious

Silver Palate Cookbook

French Potato Salad

July is picnic season, and I plan to focus the remainder of this month’s post on picnic friendly fare to celebrate. Fresh dill, parsley, basil, and scallions keep this salad tasting light and fresh. The mildness of champagne vinegar complements the fresh herbs nicely, although you can substitute red wine vinegar if you can’t find champagne. The recommended cooking time for the potatoes is too long unless you use potatoes large enough that they need to be quartered instead of halved. You want them to be fully cooked, but firm so they keep their shape and texture after tossing with the dressing. Test them with a fork to ensure they are cooked all the way through, if you’re feeling uncertain.

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What makes this recipe particularly picnic-friendly is that it tastes great warm or at room temperature. If you refrigerate the leftovers, be sure to let them come to room temp before diving in. And let me tell you, this potato salad leftover is delicious! This is an ideal side for all sorts of dishes, meaning it’s a fantastic potluck addition as well. Enjoy!

French Potato Salad by Ina Garten

The Food Network            The Barefoot Contessa Cookbook, 1999