Karen Carlson - Marcie's Chicken Havana recipe in the GTU kitchen
During the 10pm news on Tuesday, and also during Good Things Utah the previous morning, there was mention of the delicious smell wafting through the ABC4 news studio. It’s a recipe called, “Marcie’s Chicken Havana,” and was created by a friend of mine who is a chef in Los Angeles, with whom I’ve been friends since college. She has a show that is in the works called “This Girl Cooks.” (
www.marciemcpherson.com).
Anyhoo.. on Good Things Utah, Marti Skold and I cooked up a double batch of her recipe, which serves 8, perfect for Sunday dinner. Here is the link to that segment (again, double the recipe) and it shows you just how easy it is to make:
http://www.abc4.com/mediacenter/local.aspx?videoid=91976@ktvx.dayport.com&navCatId=462So, I’m going to give you the “full-sized” Utah version of the recipe, but of course, if you’d like a smaller portion, everything is easily split in two.
Ingredients:
•8 Chicken Breasts
•8 Thighs
•4 TBS Minced Garlic
•1/2 C. DRIED Oregano
•Salt and Pepper to taste
•1 C. RED WINE Vinegar
•1 C. Extra Virgin Olive Oil
•2 C. Golden Raisins or Currants
•2 C. PITTED Spanish Olives, WHOLE (these will have pimentos in them)
•1 C. Capers
•12 Bay Leaves
•1/2 C. Brown Sugar
•1/2 C. Chardonnay or Chicken Broth
Method:
For the Utah-sized portions, use a 2 gallon Ziplock back. Combine everything except for the last two ingredients. Seal and let marinate, at least 12 to 24 hours, the longer the more tender the chicken. Rotate at 12 hours.
Arrange the chicken in two 9X13 glass baking dishes. Spoon the marinade over the chicken. Sprinkle the pieces of chicken with brown sugar, be generous, use more than it says if need be. Carefully pour the wine or chicken broth in the bottom of the pan.
Bake at 375 for 35-45 minutes...do NOT over-bake or the chicken will be dry. It still cooks in the juices once it comes out.
Serve with Broccoli and Risotto or Mashed Potatoes. (I really like the mashed potatoes, because they taste SO good with the delicious sauce as a sweet-savory topping!)
And while these ingredients may not seem to go together well, you may be shocked by what you taste. Marcie made this for her boyfriend, who despises both capers and olives, and he was supremely impressed!
Let me know how it goes! Happy eating.
