Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

April 13, 2011

Chicken Marabella for my blogging friend, Katie

Last night, my blogging friend Katie, from North Dakota came out for a visit.  She's actually here, in California on a business trip and was able to squeeze in some time for a visit to the ranch.  We were so excited to have her over! 


When I have guests over, whether it be over night or just for a dinner party, I like to have something that can be prepared in advance and just popped into the oven when I'm ready to begin dinner.  This leaves plenty of time for visiting and enjoying a glass of wine uninterrupted....priorities, right?!

When Katie arrived we began chatting about cooking and she told me she had just bought the ingredients to make one of the chicken dishes from a cookbook I had given her on a previous visit but hadn't had time to make it yet.  It just so happened, this was the same recipe I chose to make for her visit....Chicken Marabella.













The last time I had prepared this very recipe was about two years ago for a dinner party and I don't know why I don't make it more often....it's SO easy and SO delicious!  {recipe below}













Katie and I 'met' on-line through blogging and met in person for the first time just this past January.  She has a real 'prairie' blog titled the 'Pinke Post'.  We had some good quality 'catching up' time before she headed to the valley this morning for her business meeting.

Katie was kind enough to let me stand on the up-hill side for the photo and scrunch down at the same time while Dominic snapped a few pics of us.



Because if she hadn't, our photo may have ended up like this {I'm 5'3" for some perspective}....


















Katie and I have become really good friends over the past year and it's all thanks to social media.  Can't wait for our next visit girlfriend ;)

Chicken Marbella Recipe
Yield: 16 servings

Ingredients:

16 trimmed 6 oz chicken breasts (I cut them in 1/3’s) and or thighs (I use a combo of breasts and thighs)
2 heaping tablespoons minced garlic
¼ cup dried oregano
¼ cup chopped fresh parsley
Salt and pepper to taste
½ cup balsamic vinegar
½ cup olive oil
1 cup pitted prunes
½ cup stuffed green Spanish olives
6 bay leaves
1 cup white wine
1 cup brown sugar
Additional parsley for garnish

Instructions:

In a large bowl combine all the ingredients EXCEPT brown sugar, wine and ½ of parsley. Cover and let marinate in the fridge overnight.
Preheat oven to 350 degrees.
Arrange chicken in a single layer shallow baking dish. Spoon marinade over chicken. Sprinkle chicken pieces with brown sugar. Pour white wine AROUND chicken. Bake for approx. 55 minutes, basting with pan juices. Sprinkle remaining parsley for garnish.

Serve with rice. For guests who don’t like olives or prunes, serve on the side.


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