Chicken Marbella
List of Ingredients
submitted by Debbie
4 chickens, 2 1/2 lbs. each, quartered
1 head garlic, peeled and finely pureed
1/4 C dried oregano
coarse salt and freshly ground pepper, to taste
1/2 C red wine vinegar
1/2 C olive oil
1 C pitted prunes
1/2 C pitted Spanish green olives
1/2 C capers with a bit of juice
6 bay leaves
1 C brown sugar
1 C white wine
1/4 C Italian Parsley or Cilantro, finely chopped
Recipe
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 350.
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 (til done), basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and 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.
To serve Chicken Marbella cold, cool to room temperature 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.
Source: The Silver Palate Cookbook
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