Chicken piccata ina garten how to#
Chicken piccata ina garten skin#

Ina’s recipe called for 1 teaspoon here, but I used about half that amount. A couple of pinches sprinkled on top was fine. Ina’s recipe called for 2 teaspoons of salt here, but I felt that was a little too much for me.

Sprinkle a few pinches of salt on top of the chicken.

Make sure to pour it around the chicken and not on top of the chicken.

Add the dry white wine to the baking pan.

Chicken piccata ina garten skin#

The chicken should be skin side facing up then arrange the prunes, olives, capers and marinade around the chicken pieces. A 10'x15' could work too if you have smaller chicken thighs or if you're only making 6 chicken thighs instead of 8. Ina’s recipe suggests a 15”x18” dish/pan.

Place the chicken in a large baking dish/pan.

Once the chicken is fully marinated it’s ready to cook! Preheat your oven to 350 degrees.Turn the bag a few times during the marination process. If you do this, make sure to squeeze out the air and massage the chicken and marinade together. I didn’t have space in my fridge for a bowl that size, so I transferred all the chicken and marinade to a 2-gallon Ziplock bag. Turn the chicken a few times during the marination process. Wrap the bowl in plastic and let marinate for 24 hours.Add the trimmed chicken thighs to the marinade and make sure all the chicken thighs are coated well.Give the marinade a good mix until everything is well combined.Also, I added a splash of the brine from the jar of the “bistro blend” olives). (Personal choice: I used a bit more prunes and olives than the recipe called for because I like it that way. Add the olive oil, red wine vinegar, pitted prunes, capers and the juice from jar, bay leaves, the minced garlic, oregano, 2 tablespoons of kosher salt, 1 teaspoon of pepper, olives. For the marinade: Use a large bowl that will fit the marinade and all 8 chicken thighs.If you don’t have a mini, just use a knife to mince it. The garlic should be minced so peel it and run it through your mini food processor.

Check out my video of this recipe and follow along while you cook.Now go forth and cook! Really, cook amazing food for yourself and your loved ones. To keep this on the lighter side you could go with a side salad. Side dishes that pair well with this: mashed potatoes, white rice or buttered egg noodles. There is almost nothing to do but put it in the oven the next night. Then you put everything together in a bowl or large ziplock bag and let it marinate overnight. You do need to trim the fat from the thighs before marinating and cooking. I opted to go with chicken thighs to make things easier. The original recipe calls for cutting up a whole chicken. And again, the smell of the marinade when you make it and then when you cook it is out of this world! Easy Prep if You Opt for Chicken Thighs for Marbella

Chicken piccata ina garten how to#

Before you start your prep, be sure to check out my post on how to trim the fat from chicken thighs.Ĭhicken Marbella packs a punch of flavor and is great to serve at a dinner party. And I do loooove my garlic so I'm all in with it! The great thing about this recipe (which is mostly putting the awesome marinade together) is this is an easy-level recipe. It's seriously the most delicious-smelling marinade my nose has ever met. There are a lot of other things happening in the marinade: olive oil, red wine vinegar, capers with the brine, olives, tons of oregano, pitted prunes, salt and pepper.

There is a whopping head and a half of garlic in this recipe which shocked me at first. Overnight Before cooking: place all chicken and marinade in your pan After cooking: take in the smells and admire its beauty Ina Garten's Chicken Marbella is All About the Marinade But I did and I've never looked back! The marinade smell will drive you crazy! Put chicken in a bowl or bag to marinate I wasn't sure I could finally make the leap and embrace them. When I saw the pictures of this dish I was drooling. The olives came via this very recipe: Ina Garten's Chicken Marbella. The capers had weedled their way into my taste buds over many years. Ultimately, I needed to open my mind to new flavor profiles and so I allowed, finally, olives and capers into my life on a more permanent basis. It could be because I love Ralph's German Meatball Soup and, sure, capers were good in that too. It could be that I love Chicken Piccata and would use capers when I make that. For most of my life, I avoided olives and capers. I know, it sounds intimidating, and I can relate to that. In order to appreciate this recipe, you must adore an olive, caper, red wine vinegar flavor profile with a touch of sweetness in the prunes and brown sugar to off-set what could be an overly savory dish. The Sweet, Briney, Tangy Flavor Profile of Chicken Marbella is a New Must-Have For Me