- INGREDIENTS
- PREPARATION
- NUTRITION
- THE STORY
Ingredients: Marinated chicken, dried figs, capers, olives and onions in a sweet, tangy sauce.
Description:
From a legendary old-country recipe comes Chicken Mirabella, a culinary adventure that combines dried fruit, olives and pearl onions in a unique flavor-forward sauce. It’s a culinary voyage that marries sweet and tangy tastes for a flavor that’s encantada. Simply delightful!
Serving suggestion:
Chicken Mirabella will please your palate all by itself, but it tastes great with a side serving of broad noodles.
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Simple steps to a fast, fresh dinner!
Just 15 minutes from package to table. Simply sear the meat, simmer the other ingredients and serve!
Prepare right on the stovetop
Just 15 minutes from package to table. Simply sear the meat, simmer the other ingredients and serve!
Prepare right on the stovetop
- Thaw meat, vegetable and sauce packets overnight in refrigerator or in microwave (defrost setting), until food can be separated.
- Heat 1 tablespoon of oil or non-stick cooking spray in a skillet over medium heat.
- Sear the meat for 3 to 5 minutes or until golden brown on all sides, stirring occasionally.
- Add contents of vegetable packet, stir to heat.
- Add 1 cup water and contents of sauce packet.
- Stir to combine.
- Simmer for 8 to 10 minutes over medium-low heat until meat is thoroughly cooked, vegetables are hot and sauce has thickened.
- Serve immediately.
This fanciful dish is adapted from a venerable and popular recipe first published in the Silver Palate Cookbook and called—not surprisingly—Chicken Marbella. I used to make this dish all the time at my first real restaurant job, using bone-in chicken that was marinated overnight then baked uncovered. As it baked, the juices and marinade thicken to form a rich, tasty sauce.
Along with its complementary blend of flavors, the Bold Eats version of Chicken Mirabella offers a wild combination of sweet and savory ingredients. Check it out: prunes, olives, capers, brown sugar, vinegar and herbs.
A taste and texture combo
If that sounds a little crazy, I don’t blame you. At first, it sounded strange to me, too. But once I tasted the dish, and once our patrons sampled it, everyone agreed that the ingredients in our Chicken Mirabella might be far-fetched, but the taste and texture was fabulous.
For example: We added dried figs to complement the dried plums (or prunes, as most of us call them) and to provide a different and hopefully intriguing variation of flavor and texture.
By the way, Mirabella is actually a city in the Andalusia region of Spain (in the state of Malaga). It is a wealthy, resort city justly famous for its fine cuisine. So in addition to the ingredients previously mentioned, we also included the traditional staples of Mirabella: olive oil, garlic, balsamic vinegar and onions.
These days, my family often refrigerates a batch of Bold Eats Chicken Mirabella to take with us on picnics. It’s a lot better tasting than “chicken in a bucket.” We hope you’ll agree!
—Curtis Smith, Certified Executive Chef and Culinary Consultant for Bold Eats
Along with its complementary blend of flavors, the Bold Eats version of Chicken Mirabella offers a wild combination of sweet and savory ingredients. Check it out: prunes, olives, capers, brown sugar, vinegar and herbs.
A taste and texture combo
If that sounds a little crazy, I don’t blame you. At first, it sounded strange to me, too. But once I tasted the dish, and once our patrons sampled it, everyone agreed that the ingredients in our Chicken Mirabella might be far-fetched, but the taste and texture was fabulous.
For example: We added dried figs to complement the dried plums (or prunes, as most of us call them) and to provide a different and hopefully intriguing variation of flavor and texture.
By the way, Mirabella is actually a city in the Andalusia region of Spain (in the state of Malaga). It is a wealthy, resort city justly famous for its fine cuisine. So in addition to the ingredients previously mentioned, we also included the traditional staples of Mirabella: olive oil, garlic, balsamic vinegar and onions.
These days, my family often refrigerates a batch of Bold Eats Chicken Mirabella to take with us on picnics. It’s a lot better tasting than “chicken in a bucket.” We hope you’ll agree!
—Curtis Smith, Certified Executive Chef and Culinary Consultant for Bold Eats