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

Cod Mare Chiaro

This delightful dish was my first experience cooking cod. Cod is a white, flaky fish that can hold up to frying, but  also turns out beautifully in this roasted recipe. Technically this dish takes about 45 minutes to prepare, but all of the work really happens in the first 20 minutes, while the potatoes are roasting.

roast potatoes and saute the vegetables at the same time

roast potatoes and saute the vegetables at the same time

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Since it’s winter and tomatoes aren’t their best, I purchased a colorful assortment of cherry tomatoes, which are still a bit sweet. They were small enough that I only needed to slice them in half rather than chop them, and the mix of red, yellow, and orange tomatoes was stunning. The flavor combinations are undeniably Italian—oregano and basil, olives, capers, and tomatoes, garlic and olive oil. There is nothing surprising about the recipe, but it’s pleasing and healthy in that good-fats, Mediterranean-diet sort of way. I added a side of sautéed kale just for something green, but this could easily be a one-pot meal.

add cod and pan sauce to roasting dish

add cod and pan sauce to roasting dish

oh, the vibrant green of kale

oh, the vibrant green of kale

There are no tricks—it’s fast and easy to prepare. In the summer with fresh tomatoes and basil from the garden I bet it would be salivatingly delicious. Even in February, this recipe is a reminder that a few good ingredients can result in a satisfying, memorable meal.

mangia!

mangia!

Cod Mare Chiaro via Food 52

By Giulia Melucci            July 2009