• Original Creations

    Chicken Marbella

    October 8, 2018 /

    You can not begin to imagine the smell in this house right now, or the taste of this Chicken Marbella recipe, that is, unless you’ve tried it for yourself. 

    This recipe is SO easy and delicious, especially for days when you plan to entertain guests and want to streamline the cooking process as much as possible. Being able to enjoy the company

    of your guests without having to stand over a stove all evening is a gift, which, admittedly, I am guilty of. 

    There are several ways to prepare this dish- stovetop, oven, slow cooker, etc.

    What remains the same are the handful of key ingredients- Capers, Prunes, Spanish Green Olives, Garlic, White Wine, Oregano, Brown Sugar, and of course- Chicken!

    The type of chicken you prefer for this recipe and cooking method is up to you, but I personally prefer boneless skinless breast meat, which I cook in a Crock Pot for about 6 hours until the chicken becomes tender and flavors have penetrated through, leaving a flavorful finished product. 

    Chicken Marbella
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    Ingredients
    1. 1 Small Pack of Boneless Skinless (full sized) Chicken Breasts
    2. 1/4 Cup Capers
    3. 1/2 Cup Dried Prunes (sliced)
    4. 1/2 Cup Spanish Green Olives (pitted and halved)
    5. 4 Cloves of Garlic (smashed and rough chopped)
    6. 1 Shallot (sliced)
    7. 2 TSP Brown Sugar
    8. 2/3 Cup Extra Virgin Olive Oil
    9. 2 TSP Champagne Vinegar
    10. 1/4 Cup of White Wine (chardonnay)
    11. 1/2 Cup Chicken Stock
    12. 1/2 TSP Dried Oregano
    13. 4 Bay Leaves
    14. Salt & Pepper (to taste)
    Instructions
    1. Clean and cut chicken breasts in half. Set aside.
    2. Into a mixing bowl, whisk together white wine, vinegar, olive oil, brown sugar, salt, pepper, garlic, & dried oregano.
    3. Toss together prunes, olives, capers, & shallots until well combined and transfer into a crock pot. Nestle in chicken breasts and pour liquid mixture over the top. Top off with chicken stock to submerge the chicken without completely covering the breasts.
    4. Add additional salt, pepper, and bay leaves.
    5. Cook on high for 5 1/2 hours stirring every hour and then break up chicken into smaller pieces with a fork. Let cook for another 30 minutes or so. Serve hot by itself or over rice.
    saristotle https://saristotle.com/
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  • Original Creations

    Crock Pot Mediterranean Chicken

    March 4, 2018 /

    Let’s talk about convenience.

    As someone who likes to make everything from scratch when possible, I never saw myself as a “Crock Pot user” until last year when Rob and I moved into our first place to

    gether. We received a Crock Pot as a housewarming gift which, admittedly, sat in a storage closet for several months.

    One day, after getting tired of repetitive quick dishes and ordering out, I decided to give it a try with a bone in- pork shoulder. Nine hours later, I was hooked. The meat was tender- fall off the bone and had practically no prep time or cleanup involved.

    Since then, I find myself using the crock pot whenever possible (although as a nervous person by nature, I do not leave it unattended as “they” say you can do).

    I mainly use the Crock Pot when trying to clean out our refrigerator. It is a great way to get rid of any leftover produce, condiments, etc. This is where the following recipe derived from.

    Crock Pot Mediterranean Chicken
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    Ingredients
    1. 6 Boneless, Skinless Chicken Breasts (NOT thin sliced)
    2. 1 Shallot (sliced)
    3. 12 Pitted Kalamata Olives (with juice)
    4. 12 Pitted Green Olives (with juice)
    5. 2 TBSP Capers (with juice)
    6. 8 Hot Cherry Pepper Slivers (with juice)
    7. 8 Artichoke Hearts
    8. 1 Bottle of Your Favorite Italian Dressing
    9. 1/4 Cup White Wine
    10. Black Pepper (to taste)
    Instructions
    1. Clean chicken with cold water, place directly into the crock pot. Add in the Italian dressing, white wine, shallot, olives, capers, cherry peppers, & black pepper. Add in a splash of juice from the olives, capers, & cherry peppers to reinforce those flavors and give more depth to the broth. Give a light stir to combine ingredients. Turn Crock Pot on "low" for 3 hours. Add in artichoke hearts (the artichokes will begin to disintegrate if left in for the entire cooking process, which will result in an unfavorable texture in the finished dish) and stir again. Let cook for an additional 6 hours- 9 in total. Once the cooking process has ended, gently break up the chicken breasts with a fork into a few smaller pieces. Platter it up with the remaining olives, capers, etc. and approximately 1/2 of the remaining liquid.
    Notes
    1. **WHITE WINE: I use Sutter Home Chardonnay for all of my recipes when calling for white wine
    2. **NO SALT: Between the dressing and the brines, this dish will be well balanced without adding extra salt
    saristotle https://saristotle.com/

     

     

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