Chicken marbella

10 servings

Ingredients

Quantity Ingredient
4 Chickens,2 1/2lb ea;quartr'd
1 Garlic head, peeled & pureed
¼ cup Dried oregano
1 Coarse salt, to taste
1 Ground black pepper,to taste
½ cup Red wine vinegar
½ cup Olive oil
1 cup Pitted prunes
½ cup Pitted spanish green olives
½ cup Capers with a bit of juice
6 Bay leaves
1 cup Brown sugar
1 cup White wine
¼ cup Italian parsley, finely chop

Directions

THE SILVER PALATE COOKBOOK

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice. With a slotted spoon transfer chicken, prunes, olives and cpaers to a serving platter.

Moisten with a few spoonfuls of pan juices and springle generously with parsley. Pass remaining pan juices in a sauceboat. To serve C hicken Marbella cold, cool to room temperture in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken. Shared by Sandy Van Bibber, Prodigy ID# XWCG89A.

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