ABCD Design Serves up Dinner, Lunch and even Dessert in Her Trusty Pyrex!
For those of you who don’t know me, my name is Amy Beth Cupp and four years ago I married Mr. D. That makes me “ABCD!” and I’ve got a digital sketch book called ABCD Design where I write about making a house a home. First I was an artist, then trained to be a chef and a floral designer, and after that I worked with an interior designer and as a stylist. On any given day, depending on what has inspired me I will write about it.
I recently co-founded a lifestyle chat on Twitter with Canadian interior designer Jonathan Legate called #DesignTV. And that is how I got asked to write a post for Design DNA! My topic? Pyrex! In my opinion a kitchen without Pyrex is like having a kitchen without a sink. Really, what kitchen doesn’t have at least one or two Pyrex dishes? My grandmother had them, my mother has them, I have them. I can not imagine life in my kitchen without my Pyrex!
They’ve asked me to share one of my favorite Pyrex recipes with you today. I have many Pyrex recipes, but the mixture of prunes, apricots, garlic, capers and olives in this is one is too good not to share. Chicken Marbella is from the Silver Palate cookbook. It’s one of the first dishes I ever made for the Mister when we we were first dating, so it is a recipe that is near and dear to my heart.
Chicken Marbella is such a spectacular party dish. The recipe measurements below are good for 10-12 servings -or- prepare it as a dish that you can eat off of for days on end. Reason being: it tastes amazing hot or at room temperature and it always tastes better the second day after baking! Keep in mind that the overnight marinating is essential to the moistness of the finished product. The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic or luncheon fare.
6-8 whole chicken breasts (12-14 halves)
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes (This recipe calls for only prunes, however I always add a cup of apricots as well!)
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
Directions: Don’t forget! This recipe tastes better the second day, so it pays to plan ahead! The first day I make it I like to serve it hot with brown rice rice couscous. On the second day, I serve it room temp with arugula salad = It’s so super delish! Not to mention, you only need a simple Pyrex baking dish or two to make the recipe.
Day one: In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
Day two: Preheat oven to 350 degrees Fahrenheit. Arrange chicken in a single layer in one or two large, shallow Pyrex baking dish and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro.
Pass remaining pan juices in a sauceboat.
To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
What’s that above, you ask? It’s dessert – of course! Apple Raspberry Crisp made in nothing other than a Pyrex baking dish. Enjoy the recipes!