Chicken Marbella question?
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.