Ina Garten's Chicken Marbella, Updated | Barefoot Contessa | Food Network
Ina brings back a 1980s classic chicken dish that blends the flavors of sweet prunes with savory olives and lots of garlic!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Marbella, Updated
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 9 hr 25 min (includes marinating time)
Active: 15 min
Yield: 6 servings
Ingredients
1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio
Directions
Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
Preheat the oven to 350 degrees F.
Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #ChickenMarbella
Ina Garten's Chicken Marbella, Updated | Barefoot Contessa | Food Network
Chicken Mushroom Strudel - Food Wishes
This incredible looking savory chicken and mushroom strudel might seem like it takes some advanced pastry skills, but, as I prove in this video, it does not. And if you’re not into chicken and mushroom, this technique will work with any other type of meat filling. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Mushroom Strudel, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Chicken Marsala Old School #short
Gotta wonder if we'll ever get back to the good old days when going out for Chicken Marsala, a hefty Italian salad and bread loaf with herbed olive oil is a pretty common occurrence.
#chickenmasala #raita #chickengravy #selfcooked #chicken65 #desifoodie #nonvegfood #nonvegetarian #italianchicken #goodfoodgoodmood #foodielife #foodgram #foodiesofyoutube #foodmakesmehappy #happyfoodie #happyfood #cookingwithwine
Chicken Marsala Old School #short
This is my universal Marsala sauce. You can make it and use it over meatballs, chicken, and veal cutlets. The recipe doubles should you want to serve it with rice or mashed potatoes.
Ingredients
3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/4 cup red bell peppers, sliced
1/2 pound mushrooms, sliced
1/2 teaspoon granulated onion powder
1/2 teaspoon granulated garlic powder
2-3 tablespoons flour
1 tablespoon light brown sugar
3/4 cup Marsala wine
1 1/4 cups chicken stock
Salt and pepper, to taste
Instructions
Add olive oil to a heavy hot saucepan. Add onions, bell peppers, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook for about 2 minutes then deglaze the pan with Marsala wine. Add chicken stock and cook until thick and flavors are blended. If you are serving this with Italian beef meatballs, use beef stock. The yield: about 1 cup.
This video contains affiliate links. If you click on one of them, I'll receive a commission.
SUBSCRIBE AND TURN ALL NOTIFICATIONS ON TO SEE VIDEOS.
*Do you have a copy of the Charlotte Pie Authority Cookbook? Pick up your copy today!
I have spent most of my life cooking and baking. I don't know about you but I am a visual learner. If I can see you make or bake something, I can usually remake it.
Each YouTube video is an actual cooking lesson. I explain basic cooking and baking techniques.
Let me stop now and say there is nothing wrong with being a good cook or a mediocre cook. There is something for everyone, novice or not in my YouTube videos. If you are ready to learn, ... let's cook.
SUBSCRIBE AND TURN ALL NOTIFICATIONS ON TO SEE VIDEOS.
Follow me online:
Join My Patreon:
Chicken & Mushrooms Recipe - Almost Naked Breasts!
Learn a simple Chicken & Mushrooms Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Chicken & Mushrooms Recipe !
How to Make Chicken Thighs with Mushroom Sauce
6 Chicken Thighs
Fresh Mushrooms
Olive oil / Crisco
Garlic Powder
Salt
Black Pepper
Paprika
Turmeric Powder
1 Cup Low Sodium Chicken Broth
1 Pt Heavy whipping Cream
Subscribe!
Enjoy!
#Howtomakechickenthighs #Mushroomsauce #Dinnerrecipe #Mealideas
Chicken Marsala
I LOVE CHICKEN MARSALA! Incredible how so few ingredients can make something that tastes so incredible. Obviously goes without saying marsala wine is the key here! If you can't consume alcohol this recipe isn't for you, marsala is a must. :) Though you can sub with port, sherry or madeira.
RECIPE BELOW ⬇️ - or print here:
CHICKEN MARSALA:
GOLDEN CRUSTED CHICKEN:
2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)
1/2 tsp each cooking/kosher salt, pepper
1/4 cup flour
MARSALA SAUCE:
2 tbsp extra virgin olive oil
2 tbsp/30g unsalted butter
2 eschalots (US: shallots), peeled and cut into 1cm / 1/3″ squares (sub ¼ onion finely chopped)
1 garlic, finely minced
2 cups white mushrooms, sliced 0.5cm / 1/5 thick
1 cup dry marsala wine (sub madeira, port or sherry)
1/2 cup chicken stock/broth, low sodium
1/2 cup thickened/heavy cream
1/4 tsp cooking/kosher salt, 1/8 tsp black pepper
1 tbsp finely chopped parsley, for garnish (optional)
1. Pound chicken to even 1 cm / 0.4″ thickness. Sprinkle with salt and pepper, dust with flour. Shake off excess before cooking.
2.Melt half butter and oil in large non stick pan over medium high. Cook first side of chicken for 4 min until golden and crisp, then other side for 2 min. Remove onto plate.
3. Add remaining butter and oil. Once foamy, cook eschalots and garlic for 1 min, then mushrooms ~4 min until soft. Reduce marsala by half. Then add stock, cream, salt and pepper. Simmer few min until thickens to thin cream consistency. Put chicken back in, simmer 1 min. Sprinkle with parsley, serve over mash, pasta, rice, polenta!