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Chicken Marbella question?

t
tunapet Apr 6, 2008 03:04 PM

I have read the rave reviews for this recipe and really want to cook it for a dinner party this weekend but have a concern as I have never had it before...... I can't seem to wrap my brain around how the chicken skin is appetizing at the end of the cook time if you don't brown it first? I just keep picturing limp soggy skin? Would it be better to skin the pieces? I read the recipe as essentially a braise? Input/reassurances from those who have made it would be greatly appreciated.

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  1. sarah galvin Apr 6, 2008 03:48 PM

    Don't think so much! lol It works, somehow!

    1. Jennalynn Apr 6, 2008 03:57 PM

      Just make it...

      FWIW, I use apricots instead of prunes, or a mix... and I add a bit more brown sugar on top as it cooks.

      I must make this 8 - 10 times a year. It was a long standing favorite at the Silver Palate store for a long time so something must work right?

      1 Reply
      1. re: Jennalynn
        mcel215 Apr 7, 2008 07:18 PM

        I am going to try the apricots the next time I make this dish. Somehow, I have felt the prunes are overpowering this dish lattely. I don't know why. Perhaps, I am just in need of a change.

      2. k
        karykat Apr 6, 2008 04:11 PM

        I think I have made it with skinless boneless chicken breasts I kind of cut into long strips. And was planning on making it again for a dinner party that way.

        If you go ahead the other way, report back. It would help me finalize things for my own thing later in the month.

        1 Reply
        1. re: karykat
          r
          random amblings Apr 6, 2008 05:34 PM

          I, too, have made this with boneless breast for ease of serving buffet style. Do remember to adjust the time since you are not cooking larger bone-in pieces so the chicken cooks more quickly. I also use part prunes, part apricots. Yum.

        2. Tom P Apr 7, 2008 04:38 PM

          It gets very crispy. The liquid only comes up about 3/4 of the way over the chicken, so at least part of the skin on each piece is exposed. And when you add the brown sugar to it it crisps up very nice.

          it's a great dish. Looks gorgeous, tastes great.

          1 Reply
          1. re: Tom P
            k
            karykat Apr 7, 2008 07:13 PM

            Hmmm. I did it skinless last time and thought it was great but maybe I need to do it this way next time. I have a potluck coming up soon and will be bringing this.

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