Chicken Marbella question?

[tunapet]

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.

[Tom P]

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.

[karykat]

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.

[karykat]

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.

[random amblings]

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.

[Jennalynn]

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?

[mcel215]

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.

[sarah galvin]

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