Food & Drink Magazine

Wednesdays Unplugged - Chicken Marabella

By Homesmsp @HomesMSP

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!


"It's great to arrive, but the trip's most always most of the fun." ~ Malcom Forbes


Today is my birthday, and in spite of being in the midst of craziness with a couple closings this photo from Lake Tahoe reminds me to spend most of the day relaxing and cooking. With the craziness of summer vacations, granddaughter Sina hasn't had her birthday menu pick yet so I get to make meatballs for her today... think I may make a dessert fruit crisp as my birthday selection. 


Today's recipe I will ever associate with the lake... we were served it both at Sugar Lake in northern Minnesota and at Lake Tahoe this summer. It seems appropriate that I share the recipe! I have misplaced the recipe from Minnesota and when I pulled out the recipe from Lake Tahoe I realize this recipe is big... great for a crowd. Delicious served hot or at room temperature.


Chicken marabella

  • 10 pounds chichen
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish olives
  • 1/2 cup capers with some juice
  • 6 bay leaves
  • 1 head garlic, peeled and pureed
  • 1/4 cup dried oregano
  • Salt and pepper to taste
  • 1 cup brown sugar
  • 1 cup dry white wine
  • 1/4 cup fresh Italian flat leaf parsley

Combine olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano and salt and pepper. Add chicken, stir, cover and refrigerate overnight.

Preheat oven to 350 degrees F.  Place chicken in one layer in flat baking pans, sprinkle evenly with brown sugar and pour wine over the top. Bake for 50-60 minutes. Sprinkle with parsley and serve.

Sharlene Hensrud, RE/MAX Results - Email -

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