Chicken Marbella

By danaheller

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Ingredients

• For the chicken:
• 1 1/2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh rosemary
• 1/2 tablespoon chili powder
• 1/2 tablespoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1/2 cup light brown sugar
• 1/3 cup balsamic vinegar
• 5 boneless chicken breasts, preferably skin on
• For the marbella sauce:
• 1 tablespoon unsalted butter
• 2 teaspoons minced shallots
• 2 teaspoons minced garlic
• 1 tablespoon all-purpose flour
• 3 cups reduced sodium chicken stock, heated
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons minced fresh ginger
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup balsamic vinegar
• 1/2 cup and 2 tablespoons light brown sugar
• 1/4 cup plus 3 tablespoons port wine, divided
• 1 tablespoon cornstarch
• Infused Mission figs:
• 15 dried Mission figs
• 1 cup port or Madeira wine
• Final preparation
• 1/4 cup Madeira
• 1 tablespoon balsamic vinegar
• 1/3 cup reduced-sodium chicken broth
• 15 Spanish olives
• 3 tablespoons capers, drained
• 1/5 cup sliced almonds, toasted

Details

Servings 5

Preparation

Step 1

To prepare the chicken: In a large bowl or container, combine shallots, garlic, rosemary, chili powder, oregano, coriander, nutmeg, cayenne and black peppers and brown sugar. Add vinegar, and stir well to combine. Add chicken, and rub with mixture. Cover and refrigerate overnight.

To prepare marbella sauce: In a large saucepan over medium heat, melt butter. Add shallots and garlic, and sauté until softened. Add flour, and whisk to incorporate. Gradually add the hot broth, whisking well to incorporate. Bring to a boil. Reduce heat to a simmer. Add rosemary, ginger, bay leaf, oregano, coriander, cayenne pepper and nutmeg, and stir well to combine. Add vinegar and brown sugar, and simmer for 20 minutes, stirring occasionally. Add 1/4 cup port and simmer for 10 minutes.

In a small bowl, combine cornstarch and remaining 3 tablespoons port to make a slurry. Whisk into sauce, bring to a boil, reduce to a simmer and cook, stirring occasionally, until thickened (if you want a thicker sauce, add a little more cornstarch dissolved with port).

Meanwhile, in a small saucepan, immerse figs in port or Madeira wine. Cover and cook for 5 minutes. Cool and cut off the stems, and cut into quarters. Set aside.

When ready to serve, remove chicken from marinade, discarding excess (don't be concerned if chicken takes on the color of the marinade). In a large nonstick skillet on medium-high heat, sear chicken for 2 to 3 minutes on each side (you might need to do this in two batches). Remove chicken to a plate, and deglaze pan with Madeira and balsamic vinegar. Add marbella sauce, chicken stock, olives, capers and figs, and stir to combine. Bring to a simmer. Return chicken to pan, and braise on medium heat for 5 to 8 minutes, or until just cooked through (or bake chicken in 350-degree oven for 5 to 8 minutes).

Remove chicken and garnish with olives, capers, figs and sauce to taste. Garnish with toasted almonds.