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Chicken Marabella

Source of Recipe

by Marsha, from "The Silver Palette Cookbook," by Julee Rosso and Sheila Lukins


Recipe Introduction

THIS IS ONE OF MY ABSOLUTE FAVORITE CHICKEN DISHES!

List of Ingredients

4 2-1/2 pound chickens, quartered (I use BSCB or Bone-in Chicken Breast)
1 cup brown sugar
1 cup white wine
1 cup parsley or cilantro, chopped

Marinade:
1 head garlic, peeled and pureed
1/4 cup oregano
Salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup prunes
1/2 cup Spanish green olives
1/2 cup capers with some juice
6 bay leaves


Recipe

Combine marinade ingredients, pour over chicken and marinate in refrigerator overnight. (I put it in ziploc bags, already portioned out in the fridge.)

Arrange chicken in a single layer in 1 or 2 baking pans. (Or use the crockpot - it works fine for me.) Pour marinade over chicken evenly. Sprinkle with brown sugar and pour wine around pieces.

Bake at 350 degrees for 30-60 minutes, basting occasionally with pan juices. Chicken is done when juices run clear in thigh pieces. (In the crockpot I empty the bag of thawed marinated chicken and had the wine and brown sugar. Set the temp to low or high depending on the amount of time I have.)

Transfer chicken, prunes, olives and capers to a serving platter; moisten with pan juices and sprinkle with parsley. Serve remaining juices on the side. Serves 10.

Approximate nutritional information, per serving: 775 calories, 43 g total fat, 10 g saturated fat, 225 mg cholesterol, 600 mg sodium, 59 g protein, 33 g carbohydrate.