Chicken Marbello.

This is not the classic Chicken Marbello, which is much more complex, but a close approximation inspired by the original and geared to those who do not want to spend too much time sweating over a hot stove. There are two methods, as follows.


4 cloves garlic, chopped.

¼ cup chopped oreganum leaves.

¼ cup red wine vinegar

¼ cup olive oil

1/2 cup prunes

1/4 cup olives

1/4 cup capers.

2 bay leaves.

Salt and freshly ground black pepper.

¼ cup olive oil.

2 chicken breasts, trimmed.

¼ cup brown sugar [method 2]

½ cup white wine.

1 tbsp chopped Italian parsley

Method 1.

Place garlic, oreganum, vinegar, oil, prunes, olives, capers, bay leaves, salt and pepper in a bowl and whizz to a paste with a kitchen wand. Leave for 2-3 hours for the flavours to combine. Dice the meat and set aside.

Heat the oil in a sauté pan over a hot flame and brown the meat all over. Add the garlic mixture, bring to the boil and simmer gently for a further 10-12 minutes until the meat is cooked through. Serve garnished with chopped parsley.

Method 2.

Prepare the garlic mixture. Place the trimmed chicken breasts in a shallow bowl, pour the mixture over them and allow to marinate for 2-3 hours. Preheat the oven to 240°C. Using an iron skillet, heat the oil over a hot flame and sear the chicken breasts on both sides, pressing with a lifter. When brown sprinkle with the sugar and add the wine and the marinade.

Place in the oven and pan roast for 15 minutes, turning once. Remove from the oven. Keep the meat warm and pour the juices into a serving bowl. Serve on hot plates with a little of the sauce drizzled over and the rest on the side. Garnish with the parsley.

Serves: 2.

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