Cruise Ship Recipe for
 from: Chef Paul Dorr

Chef Paul Dorr aboard the Maine Windjammer Association's The Schooner Nathaniel Bowditchtook shares his recipe for Prow's Edge Cruise Magazine for CHICKEN MARBELLA


This is a beautiful and aromatic dish that can easily be expanded to feed a larger crowd. It is just as delicious the next day.

Chicken Marbella - Chef Paul Dorr
Photo: Paul Dorr


8-12 chicken pieces, thighs, drumsticks and split breasts
4 cups red wine
7 tablespoons olive oil, divided
1 cup sliced red onion
2 teaspoons minced fresh thyme
Coarse salt, to taste
Black pepper, to taste
2 cups small whole white mushrooms
2 tablespoons flour
1 ½ cups large pitted prunes
1 ½ cups stuffed green olives

Putting it all together :

Combine the red wine, 4 tablespoons of the olive oil, red onion and thyme in a large non-reactive bowl. Marinate the chicken overnight or for at least 4 hours in the refrigerator. Remove the chicken from the marinade. Strain the marinade and set aside, discarding the solids.

Pat the chicken dry and sprinkle on all sides with salt and pepper. Heat the remaining 3 tablespoons of olive oil in a large, deep skillet. Sauté the mushrooms in the hot oil until browned. Remove the mushrooms, leaving behind any oil.

Sear the chicken in the skillet until browned on all sides. Remove the chicken from the pan, leaving behind any oil and drippings.

Whisk the flour into the drippings and cook 2 to 3 minutes. Whisk the strained marinade into the flour. Bring to a boil and add the chicken, mushrooms, prunes, and olives. Simmer for 20 minutes, or until chicken is cooked through. Remove the chicken to a serving platter and keep warm. Continue to simmer the sauce until it has thickened to a gravy-like consistency. Serve over rice, polenta or egg noodles

For more information about the Schooner Nathaniel Bowditch and the Maine Windjammer Association visit or call 800-807-WIND.

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 Cruise Line Chef Paul Dorr

Chef Paul Dorr with Maine Windjammer Association
        Photo : Amy Wilson

Chef Paul Dorr aboard the Maine Windjammer Association's The Schooner Nathaniel Bowditchtook his first job at sea as a temporary cook while the owners looked for a long-term replacement. He ended up staying for five years.

He then joined the Maine Windjammer fleet where he now runs the galley on the two-masted topsail Schooner Nathaniel Bowditch (with his brother Owen as the captain). When he’s not cooking in Maine, he’s off riding his bicycle.

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