Chicken Marbella- more savory ?

[richmondfoodie]

I want to make Chicken Marbella for a crowd next weekend but want to make it less sweet and more savory. Ideas?

[richmondfoodie]

great Ideas. I'll let you know on the 14th how it went the night before!

[Karen_Schaffer]

You can leave out the brown sugar entirely with no problem. I did it accidentally the first time and never looked back. I also like using half apricots half prunes. The apricots have a slight tartness to them and they look so pretty. I usually halve the dried fruits for better distribution. And I'm sure my capers/olives were measured generously. Even with all these changes, I still consider it on the sweet side! (But I love it.)

[richmondfoodie]

Great ideas, hope this works! It is for 14 adults and the only complaint I ever hear about the dish is that it is too sweet. I think I'll cut the sugar keep the prunes and add the capers!

[2chez mike]

Yeah. The brown sugar is the big culprit. The prunes on their own will add a hint of sweetness yet still keep the dish within in the realm of savory.

[2chez mike]

I would cut way down, or even totally omit the brown sugar. Next, I would cut down on the prunes. Then, use the driest white wine you can find.

Those ingredients, in order of sweetness, are where all the sweetness is coming from in Chicken Marbella.

[goodhealthgourmet]

what he said.

;)

no, seriously, 2chez mike was spot-on. you can also up the acidic/briny components - vinegar, capers, olives - a little bit, but depending on the type/source of capers olives you use, watch out for the salt.