Chicken Marbella from Shaun Tinman at Frae
Unlike the original recipe from the Silver Palette cookbook, we’ve prepared ours as chicken cooked over the charcoal BBQ and served with the accompaniments suspended in the sauce.
SERVES
6
PEOPLE
COOKING TIME
60
MINUTES
Ingredients
12 chicken thighs, skin on olive brine reserved from gordal green olives
2 tablespoons aged malt vinegar
small bunch thyme
1 head crushed garlic
3 shallots, diced 4 bay leaves 250ml (9fl oz) white wine splash of Madeira 1 1/2 litres (2 1/2 pints) good quality chicken stock
1 can gordal green olives, torn in half 25g (1oz) capers
50g (2oz) pitted prunes, roughly chopped knob of butter
2 tablespoons chopped parsley
freshly ground black pepper
