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!
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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.
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Ina Garten's Chicken Marbella, Updated | Barefoot Contessa | Food Network
How to Make Chicken Marsala
Hey everybody and welcome to another episode of Sunday Cooking with Mom and Me. Today mom is gonna show us how to make Chicken and Mushroo......huh? Chicken Marshmello....what's that? Chicken Marsala??? OK....mom is going to show us how to make Chicken Marsala. Come on in and let her show you how it's done from start to finish. And don't forget to hit those like and subscribe buttons. Recipe is posted down below.
Chicken Marsala
4 Boneless chicken breasts
1.5 cups Marsala cooking wine
8 Mushrooms, sliced
2 cups Heavy cream
4 garlic cloves
1 teaspoon salt
½ teaspoon garlic salt w/parsley flakes
½ teaspoon onion powder
2 dashes black pepper
Heaping teaspoon of flour mixed in 2 teaspoons water
Butter
Olive oil
Coat skillet with olive oil and 2 tablespoons butter. Lightly coat chicken breast with salt and black pepper. Sautéed chicken breast in skillet.
Remove chicken from skillet. Add minced garlic and sliced mushrooms to skillet. Sauté for two minutes. Add 1.5 cups of marsala wine. Add 1 teaspoon salt, 1/2 teaspoon garlic salt with parsley flakes, ½ teaspoon onion powder, and 2 dashes of black pepper. Stir ingredients and allow to cook for 2 minutes. Add 2 cups of Heavy cream and stir in slurry of flour and water. Allow to cook for five minutes. Add chicken back to skillet and allow to simmer for 20 minutes, at least.
Prepare creamed potatoes. Recipe below.
Creamed Potatoes
6 russet potatoes
4 tablespoons softened butter
½ cup of heavy cream
½ teaspoon salt
Pinch of black pepper (1/8 teaspoon if you like black pepper)
Wash, peel, and cut potatoes. Place in a pot and cover with water. Season with 1 teaspoon salt. Boil until tender, about 15 minutes. Drain the water. Pour potatoes in a mixing bowl and add butter. Beat potatoes until creamy. Add heavy cream, milk, salt, and pepper. Mix until smooth and creamy.
Serve chicken over a bed of creamed potatoes. Enjoy!
Quarantine Cooking - Episode 28: Creamy Mushroom Chicken Marsala
Join Chef Mark Segovia in the Neon kitchen as he prepares a creamy mushroom chicken marsala with Tanaya Stumpf, Development Coordinator for St. Mary School in Gilroy, California. Tanaya discusses the meticulous safety measures the school took to bring back their student body in a hybrid in-person/distance learning model.
Video Edited & Produced by: Toni Bowles, The Neon Exchange
#QuarantineCooking #CookBrightly
Ingredients:
Chicken Breast
Mushrooms
Fresh Rosemary
Salt & Pepper
Olive Oil
Heavy Cream
Marsala Wine
Parsley
Cherry Tomatoes
Tools:
Sauté Pan
Knife
Cutting Board
Classic Chicken Marsala | One of the most authentic quick, easy and delicious Italian favorites.
How to make better Chicken Marsala? With this super-fast easy Italian grandma recipe favorite, you’ll have dinner done in minutes.
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Ingredients and seasoning used in the production
- (Marsala Cooking Wine)
Equipment and other items used in the production:
- (Canon m50)
- (Creator laptop)
- (Coman Tripod)
- (Newer lighting kit)
- (Cooking apron)
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6 chicken breast
1 cup flour- with a pinch of salt, pepper and ½ tsp garlic powder
2 pack (16 oz each) of sliced mushrooms
5 cloves of garlic chopped
1 medium size onion chopped
1 tbsp butter
½ cup Marsala wine
2 cups chicken broth - don’t pour the whole broth in the pan, save a ½ cup to thicken the sauce (see ???????????????????? ???????????????????????????????????? below)
Salt and pepper to taste
½ cup parsley chopped
1 tbsp fresh rosemary
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Remaining ½ cup chicken broth
2 tbsp flour
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Made with pan fried chicken, delicious flavorful mushrooms and a Marsala wine sauce that is poured over pasta, potatoes or rice.
After viewing our cooking show in the comfort of your own home, this will be your favorite. Best to serve anytime. Your family will surely enjoy!
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Mukbang Food Youtube Intro - Regular License
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#chickenmarsala,#chicken,#italianfood
433 All About Gluten Free - A Culinary Journey with Luca Paris
Scallops Meuniere, Chicken w Marsala Cream Sauce
Luca's guest: Bethany (WKNE)
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: