Foodie Friday/Monday *Updated so you guys can send in more recipes!*

We haven’t swapped recipes here on the ‘Bloomr for a while, have we?

Well, tonight I made a really, really good dish for the first time and I think every one of you should run right out and get everything you need to make it this weekend– IT IS THAT GOOD, PEOPLE!

It’s called Chicken Marabella, and the recipe comes from my good friend Lynnie. (I am the only one who calls her that, by the way– her name is Lynne. I dunno why, she’s just always looked like a Lynnie to me. That name seems a better fit for someone who would carry a chicken purse into a fancy restaurant in New Orleans.)

I actually think she got the recipe from the original famed Silver Palate cookbook, which is one of my all-time favorites, and then made a couple of slight alterations. Lynnie is a great dinner party-giver. She has such a sense of style, she sets a lovely table and her food is always beautifully presented. This dish is perfect for company because you put all of the ingredients together a day ahead of time and then let it marinade for 24 hours (or more– mine ended up marinating for 2 days, because we had a last-minute change of plans on the night I had originally intended to serve it!) When it’s time to cook, you just kind of dump it in a big baking dish and set the oven at 350 for an hour. Lynnie says she likes to make a big pot of rice and mound it into the middle of a serving platter, then spoon the chicken mixture all around the edges. She also says that it’s even better reheated the second day– I’ll have to get back to you on that one, but dang, it sure was good tonight!

Here’s a picture of the finished product (not mine, I was too busy eating it to photograph it):

OK, here’s the recipe. Now don’t let the weird-sounding mixture of ingredients throw you– they totally work together, in a kind of sweet/salty, savory/fruity kind of way. And  if any of you ever do make it (I’m looking at you, LindaB), you gotta let me know how you like it. It’s definitely going to have a permanent place in my repertoire.

Note: I halved this recipe when I made it, and it totally filled one large (9 x 13 or 10 x 14) glass baking dish. This version would fill two dishes, and feed a large dinner party!


  • 8 each bone-in chicken breasts, thighs and legs (24 pieces total)
  • Head of garlic (be liberal)
  • ½ cup red wine vinegar
  • ½ olive oil
  • ¼  cup oregano
  • 4 cups of mixed fruits and olives: dried apricots, prunes, figs and green olives  (I snipped the dried fruits  in half)
  • 1 cup of capers (little bit of the juice)
  • 6 bay leaves
  • ¼ cup fresh parsley
  • 1 cup white wine
  • 1 cup brown sugar
  • salt and pepper, and if desired, a little dash of beau monde (island blend) spice

Marinate in ziplock bags overnight, rotate. Layer chicken in 9 X 13 baking dish(es), tuck in fruit around it, bake at 350 for an hour or until done.

Serve it with a big pile of rice in the middle of a platter, place chicken and fruit around the edges.

37 Responses

  1. chillybean

    ooohhhh…..we are so making this! (ha…it will have to wait for two weeks though. we have already planned our menu and shopped for the next week. ahhh…the life of a large family!)

  2. belinda

    That looks really good. I just discovered a new favorite page on face book “Crock Pot Girls” Here are a couple of the recipes I found on there. We will be trying these out. I have always used my crock pot a lot. Wish I had found these when we were having all of those 100+ degree days.

    Cheesy Crockpot Chicken (7.5 PTS)
    2 lbs. boneless skinless chicken breasts
    2 Cans 98% fat-free cream of chicken soup
    1 can cheddar cheese soup
    …1/4 teaspoon garlic powder
    Cut chicken into bite size pieces. Put chicken in the bottom of the crockpot. Add rest of ingredients on top. Cook 8 hours on low. Serve over rice or noodles. (Points include rice)
    Per Serving: 328 Calories; 8g Fat; 55g Protein; 5g Carbohydrate; 1g Dietary Fiber; 146mg
    Cholesterol; 631mg Sodium.

    Fruit Dump Dessert
    2 cups frozen fruit (peaches, berries etc)
    1 tablespoon cornstarch
    1/2 teaspoon vanilla
    1/4 cup brown sugar
    1/2 teaspoon cinnamon
    9 ounces white or yellow cake mix
    5 tablespoons melted butter
    Spray inside of crockpot with nonstick cooking spray. Place fruit in crockpot. add in cornstarch and vanilla. Sprinkle on brown sugar and cinnamon. Pour dry cake mix over all. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours. I have used cinnamon swirl muffin mix here also. Enjoy!!

  3. LindaB

    We were away for the weekend and I just got back……and was thinking to myself, “What can I make for dinner this week that I haven’t made a zillion times?” And VOILA! Here’s a recipe that’s tried and tested by YOU, and it’s simple too! I’m tryin’ your recipe this week…..maybe even tomorrow. I love it that the chicken is on the bone. I am so tired of dry chewy boneless, skinless, flavorless chicken breasts! When they cut it off the bone, the juices drain out! Duh!

    I do have one problem though……..the one cup of white wine. (Did I mention I grew up in a Baptist home?) I do have one bottle of red wine—-a Christmas gift from hubby’s boss three years ago. Will that do? Or what about white grape juice? Or I could go to a restaurant and order a glass of white wine and a to-go cup! I’ll work on that. And one more question—-are the olives the regular pickled kind, or the authentic greek-type olives? I’ll let you know how it turns out. Thanks for the recipe!

    And Belinda, your recipes look DELICIOUS too! I know pretentious gourmet cooks poo-poo the idea of using canned soups in recipes, but I still love it! It’s convenient and fast—–and tastes good! Especially anything with cream of mushroom soup! Yum!

  4. tori

    LindaB– Go to the grocery store and get a bottle of white cooking wine. Tust me, no one would ever drink that recreationally, Baptist or no Baptist! (Just remember it has a lot of salt in it, so season with a light hand.) And you use plain ol’ green olives (I did the kind without pimentos in them, but it really wouldn’t matter.

  5. LindaB

    Okie dokie! I’ll get on it! Thanks!

  6. Phyllis S

    Love this Tori, will try it soon. Unlike Linda B, I do have wine, several bottles and yes I am Baptist, we just hide it when the preacher comes!
    Belinda, love the crock pot recipe, one of my favorite ways to cook, thanks.

    Tori, this is esp. for you. You can substitute shrimp, but for me it has to be crawfish.

    Crawfish Alexander

    Keep the recipes coming…..

    Courtesy Chef Louie Finnan

    ¼ stick unsalted butter
    2 T. all-purpose flour
    ¾ c. heavy cream or whipping cream
    ¼ t. granulated garlic
    ¼ t. Cajun seasoning
    1 T. salted chicken stock
    ¼ c. mushrooms
    ¼ c. green onions, coarsely chopped
    1 oz. brandy
    ¼ c. crawfish tails, cooked
    ½ lb. angel hair pasta, cooked

    Melt butter in a heavy sauce pan. Stir in flour and blend thoroughly. Gradually whisk in cream and continue to stir over medium heat until sauce is smooth and thick. Add all other ingredients, except pasta, and continue to whisk approximately 3 minutes. Remove from heat and serve over cooked pasta. Makes approximately 1 cup of sauce and serves 2.

    I do not use brandy, just found it hid the taste of the seafood..just personal preference.

  7. tori

    Phyllis S– That sounds unbelievable! (You know how I feel about crawfish…) I’m making this! And yeah, I’ve got wine around here, too– but we Non-Denoms can get away with murder!

    Belinda– Not only am I gonna make your chicken recipe, I am totally passing it on to Madi! I sent her to college with one of my crockpots, and she has been asking me for recipes.

    Keep ‘em coming, folks!

  8. Phyllis S

    Winter is coming, I promise…….

    Crock-Pot Split Pea Soup (Crock Pot)
    Surprise everyone with how great split pea soup can taste. This Crock-Pot soup recipe is a cinch to make and serves a crowd. Give it a try.
    Serves: 8
    • 1 pound split peas
    • 1 ham bone (with some meat left on) or 2 ham hocks
    • 1 carrot, diced
    • 1 onion, diced
    • 1 stalk celery, diced
    • 2 quart water
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    1. Combine all ingredients in Crock-Pot.

    2. Cover and cook on LOW for 8 to 10 hours. Remove ham bone, cut meat off, dice, and return meat to soup.

    Also freezes well….

  9. Gramma Jac

    How is Madi doing at college,…and how are Mommy, Daddy, and big sister doing without her? (I keep thinking of her when I’m not near my computer to ask!)

  10. belinda

    Tell her to add a can ot rotel and green chilis to it. It needed a little something.

  11. LindaB

    Okay, I’m still working on the recipe——-Walmart didn’t have dried figs nor cooking wine. I guess the folks in Clio don’t do much cooking with either. We’re pretty backward here. And if we’re not backward, we’re Baptist. LOL (J.K. you Baptists out there.) But I’ll make it before the weeks out.

    But I have something else to ask you, Tori! I got the new R.T. CD in the mail today and was reading the credits……and BTW, WHY do they print them so small? Anyway, I see that you wrote a few of the songs on that CD. (YAY! TORI!!) And I’m just so curious——how does the conversation go around your house when it’s time to come out with (or as you music biz people say, when it time to drop)———- a new CD? IF that’s not too personal a question?

    Russ: Gee, Honey, it’s about time I made a new album. Can you write me a few songs right after you take the girls shopping and to the dentist, walk the dogs, water the flowers, trim the shrubs, make dinner, and paint the brick fireplace? Oh, and write on your blog and do your Homecoming Radio gig, of course?” I wish I was a fly on the wall about that time!

  12. Gramma Jac

    Or maybe it’s “Russ, these songs pour out of me like water from a spring! All these new songs are just hanging around,…get off your Taff tush and make a new CD!” Tee hee!

  13. Gramma Jac

    Who else wants to put words in their mouths?! Sorry Tori!

  14. Phyllis S

    LindaB and Gramma Jac you girls are crazy and so funny. Thanks for the smiles this morning.

    LindaB, the fly on the wall is singing, everyone in the Taff household has to take part. If you can not find dried figs, let me know and I will send you some, don’t think I should mail you the wine, USPS is not user friendly about liquids.

  15. Phyllis S

    Oh LindaB, I forgot to ask if you needed me to send you some crawfish to cook….hahahahaha!

  16. LindaB

    Dear Phyllis, PLEASE keep your crawfish right there in Louisiana where they belong! Ya know, when I mow our lawn, our back yard is quite swampy most the time and these little creepy things with pinchy little claws build these mounds of mud…….and I think they’re crawfish of some kind. And crawl out of them when the mower approaches, and I MOW THEM DOWN!!! And I think of you……..and say to myself, “Phyllis would grab those slimey muddy nasty looking things right out of the ground and cook ‘em up and EAT THEM!!! And take them to Myrtle Beach!!! And I throw up in my mouth a little. I looked them up——-they feed on DEAD plants and animals! DEAD, Phyllis!

    I also found out that there are unsafe crawfish that you shouldn’t eat. And the way to tell is: if the tail is straight, that means they were dead before they were plunged into the boiling water and you shouldn’t eat them. You will get very sick. But if their tail is curved, it means the crawfish cringed at the boiling water inferno and contracted his tail in pain and horror. Now, I don’t think I’ll eat EITHER! But you go ahead.

    And…. I love you, Sweetpea! Bless your heart for thinking of me! ;)

  17. Gramma Jac

    If I met Phyllis and she handed me a plate of crawfish, I WOULD have eaten them,…now, I’m not so sure! Thanks Linda!

  18. LindaB

    Oh Gramma Jac, be careful when you met Phyllis—–she loves alligator too! She’ll whip you up an alligator gumbo! Ask her about the time she woke up in bed and came face to face with one! It’s another world down there in Cajun country!

  19. Gramma Jac

    I consider myself warned! :-)

  20. Phyllis S

    Gramma Jac, Take everything LindaB tell you with a grain of salt, maybe a very very small grain of salt. I have to tell you everything she said is true, but them again NO ONE has better food than we do in south Louisiana (ask Tori).

    Linda, I am going to post a picture on facebook to you of the appetizer we had last night that was over the top good. I took the pic just for you. Just in case someone else is interested it was alligator wings ( I know alligators do not have wings, but neither do buffalo’s) They we so, so good…

  21. LindaB

    Ask Tori???? You mean the girl who loves to visit cemetaries? And got married on Halloween? Whose dog eats it’s own poop? Ask HER what’s good to eat?

    No thanks.

  22. Phyllis S

    Tori, where are you, I need help! Please!!!!!

  23. LindaB

    I am, however, going to try the above recipe…….since it doesn’t have any ingredient that was once crawling around in some dark swamp somewhere…….or would eat ME in a nano second if he found me first!

    And, I just bought The Silver Palate Cookbook on ($4.00) and the Silver Palate Basics Cookbook ($.50). Can’t wait ’til they get here. I NEED some new things to cook.

  24. Phyllis S

    Linda, I Fed-Ex’ed swamp water to you this morning, use it as broth for your soup, just don’t look at the water before you pour it in.

  25. JeffHolton

    My wife makes Chicken Marabella several times a year.

    I’m pretty sure this has a measurable effect on preserving our marriage.

    Not that it’s conditional, but it sure does help! :)

  26. Phyllis S

    OK, JEFFHOLTON, be nice and share the recipe for the Chicken Marabella. I really need to taste something that has a profound effect on preserving a marriage. I may need some help with mine, only been married 45 years.

  27. LindaB

    Yes, Jeff! Please ask your wife to share her recipe with us!

    And Phyllis, you know I’m just pushing your buttons, Girl! I’d absolutely LOVE to visit your beautiful haunting state of Louisiana……and have dinner with you anywhere! I couldn’t taste your beloved crawfish because of my shellfish allergy, but I’m dying to try a real authentic New Orleans beignet! And eat at Two Sisters (I believe that’s the name). And listen to some real live jazz!!!

  28. LindaB

    Jeff! I visited your blog and read some of the stuff you wrote and LOVED it! Really enjoyed reading what you wrote!

  29. Phyllis S

    Linda, I know what buttons you are pushing, my crawfish buttons….hahah
    As I have told you many times, you have a room waiting in south Louisiana waiting to be used. Live jazz (one of my favorite things about New Orleans), beignets, Court of Two Sister and I am adding one more, Bananas Foster.

    This invitation is for all our friends on here….come on down for a great time, we know how to party and eat!

  30. LindaB

    Oh my! Thank you so much, Phyllis! I looked up Court of Two Sister’s menu yesterday and I’ve already decided what I will order! I’ll be ready!

    And…..I LOVE bananas foster! I tried to make it one time—–didn’t have a recipe, was just gonna “wing it”…….put some butter in a skillet and sauted the bananas in some butter, sprinkled some brown sugar over all with a handful of pecans, a couple tablespoons of cream, and a tad of vanilla……cooked it a while…..and put it over some ice cream. My friend and neighbor came down and we were all set to try it. But when we took a bite, the brown sugar had sort of turned into Super Glue and stuck our teeth together—–we couldn’t open our mouths! I’m not even kidding! Then we started giggling and it was a mess! So……I need me some REAL bananas foster in New Orleans!

  31. LindaB

    Tori, I’ve got all the ingredients for your chicken recipe now! But we had chicken the last two days. We’re going away tomorrow, but before we go, I’m gonna put the chicken in the marinade and then fix it Saturday. I’m getting excited!

  32. delightedabroad

    Hey, folks I’m doing a little jig – I just got Russ’ new CD !!!!

  33. dferrell

    I just finished listening to Russ’ new CD. WOW!Another wonderful project!

  34. Shella

    I, too, have been listening to Russ’ new CD, and really enjoy the music, the lyrics, the production…well, the whole thing. The song “Go Play in the Sun” has been running through my mind all day. Love it.

  35. delightedabroad

    I don’t have a favorite yet. They are altogether wonderful, I’m thrilled

  36. cropnotesandcrafts

    This is one of my go to dishes when company is coming. I use the recipe from the Silver Palate Cookbook and even a lot of picky eaters like this dish! The sweet and savory together is a party in my mouth! Yum! Foodies unite!!!! Thanks for sharing!

  37. LindaB

    I made Lynnie’s recipe and it was DELICIOUS! We all liked it very much! After watching me mixing up the marinade, Alanna said, “I thought it was going to taste funky, but it’s really good!” And that is the highest compliment! I put pictures on Facebook if you want to see it. Thanks Tori for sharing!

    Here’s my recipe to add to the other’s—–it’s Barbecued Chicken, and we’ve been making it in our family for over fifty years! (I just realized this fact today and had to go take a nap. Where does the time go??) I remember my grandmother making it in her coal stove way back when I was a girl. It was before you could buy bottled barbecue sauce apparently.

    We cut up two chickens (keep the neck and back to make chicken broth later), flour the pieces, and brown them on both sides in a mixture of butter and canola oil. (about 1/4 c. oil and 1/2 stick of butter….not too high heat or you’ll burn the butter.) Then put the browned pieces in a baking dish (9×13). Slice two onions and put over the chicken.

    Then make this sauce:

    2 T. cider vinegar
    2 T. Worcestershire sauce
    1-2 t. salt
    1 t. chili powder
    1 t. paprika
    3/4 c. catsup
    1/2 t. black pepper
    1/8-1/2 t. red pepper (depending on how hot you want it to be…I’d start out at 1/8 t.)
    3/4 c. water

    Mix all ingredients and pour over chicken. Bake for one hour covered at 350 degrees in the sauce, turning chicken once in the sauce to coat it all good. Remove lid and let bake fifteen minutes more. My grandmother found this recipe in the Farm Journal years and years ago. It’s still good… us, that is. I hope you like it.

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