Daniel first introduced me to this recipe a few years ago and it’s been on my “Mike’s Favourite List” ever since. Watching him prepare this meal was the first time I had ever been privy to a slowly cooked meal (defined to me as: a meal that takes over an hour to prepare and doesn’t come out of a can). That being said, it is time-intensive only in the sense that the chicken needs to marinate overnight in a heavenly concoction that smells so good you’ll drool in your sleep and have nocturnal visions of a sun-kissed mediterranean beach.
Chicken Marbella calls for an unusual cast of characters, like capers, olives, half a head of garlic, plums and brown sugar, something that a child might dream up if given free reign in the kitchen. But what a combination! My friend Nathalie dropped off frozen chanterelle mushrooms a few weeks ago, so I made wild mushroom risotto as a side dish. If you have leftovers (unlikely), this meal tastes even better the next day.