When I was very little, my family lived in Seattle, and down the street from us lived a lovely lady named Anne, her husband John, and their three boys. The boys were all about the same age as my sisters and me, so we often got together for outings and playtime.
Anne was an excellent cook. We were pretty picky about what of our parents’ cooking we would consume but everything Anne made, no matter how suspect, would pass even the prickliest of eater’s lips (that would be my sister, Laura). I think it was also fun that her kids thought their mom’s food was gross, and we were the magical good kids that ate her cooking.
The last time she came to visit us in Salt Lake, about a year before she passed away, she shared her recipe for Chicken Marbella. She was again tickled by how obsessed we were with her cooking, and lamented that her boys never ate what she prepared. I spent many years thinking this was a recipe that Anne had made up – but recently I’ve noticed it here and there around the internet. I refuse to look at other recipes because it’s Anne’s, darnit, why doesn’t everyone understand that? And it feels like cheating.
It’s one of the few chicken dishes I make – because generally any recipe calling for chicken gets shredded rotisserie thrown in – but when I do make it, I think of Anne and her great cooking.
Anne’s Chicken Marbella
- 6 chicken breasts, trimmed
- 3 Cloves Crushed Garlic
- 1 TBS Oregano
- 1/4 C Olive Oil
- 1/4 C Pitted Prunes
- 10 oz Green Olives with juice
- 1/2 Cup Brown Sugar
- 1 C White Wine
- Black Pepper
- Whisk olive oil, garlic, wine, and brown sugar in a mixing bowl. Pour a few large spoon-fulls into into the bottom of your baking dish and set aside remaining mixture.
- Place chicken breasts in baking dish. Sprinkle with pepper and oregano. Top with prunes, olives and juices trying to distribute evenly. Pour oil/wine/garlic/sugar mixture over the chicken breasts.
- Bake at 350 for 25-30 minutes turning chicken breasts half way through.
For our most recent meal, I made Rice Pilaf (usually I serve this with Wild Rice) and Sautéed Butternut Squash with garlic, butter, and some goat cheese. It wasn’t exactly a “quick” meal but everything was easy to put together and it tasted ok, too.
This is such an easy weeknight meal that I’m linking up here