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Chicken Marbella

Source of Recipe

The Silver Palate


List of Ingredients


4 chickens (2 1/2 lb.. each) quartered
1 head garlic, peeled & pureed
1/4 C dried oregano
S&P to taste
1/2 C red wine vinegar
1/2 C olive oil
1 C pitted prunes
1/2 C pitted green olives
1/2 C caper, with a bit of juice
6 bay leaves
1 C brown sugar
1 C white wine
1/2 C chopped parsley or cilantro



Recipe

Combine all ingredients except brown sugar, wine and parsley. Cover and marinate, refrigerated, overnight. Preheat oven to 350. Arrange chicken in a single layer in 1 or 2 large shallow baking pans and spoon marinade over it evenly. Sprinkle pieces with brown sugar and pour white wine around them.
Bake 1 hour, basting frequently with pan juices. Chicken is done when thighs run clear yellow, rather than pink juice. With slotted spoon, transfer chicken, prunes, olives and capers to serving platter and moisten with a few spoonfuls of pan juices. Sprinkle with parsley. Pass remaining juices in gravy boat.

16 pieces, 10 or more portions. May be served hot or at room temperature.