Chicken Marbella
Source of Recipe
Temple David
List of Ingredients
4 chickens, quartered
1 head of garlic, peeled and pureed
1/2 cup dried oregano
salt & pepper
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander, finely chopped
Recipe
1) In a large bowl combine chicken quarters, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers, and juice, and bay leaves. Cover and let marinate, refrigerated overnight.
2) Preheat oven to 350
3) 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.
4) 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.
5) With a slotted spoon transfer chicken, prunes, olives, capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
6) To serve Chicken Marbella cold, cool to room temp in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temp before serving. Spoon some of the reserved juice over chicken
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