Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

Chicken Marbella w/Pierogies, ( 24 )




Source of Recipe


link


Recipe Link: http://www.giorgiofoods.com/foodservice/chicken_marbella.htm

Chicken Marbella w/Pierogies, ( 24 )

72 each Giorgio Potato & Onion Pierogies,
boiled 4 minutes
10 pounds Chicken breast, skinned and boned
2 heads Garlic, peeled and minced
1/2 cup Dried oregano
2/3 cup Olive Oil
to taste salt & pepper
1 cup Red Wine vinegar
2 cups Prunes, pitted
1 cup Spanish green olives, pitted
1 cup Capers with a bit of the juice
12 each Bay leaves
2 cups Brown Sugar
2 cups White wine
1 cup Parsley or fresh coriander (cilantro)

In a large bowl, combine chicken pieces, garlic, oregano, pepper, and salt
to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay
leaves. Cover and let marinate overnight. Preheat oven to 350°F. 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 win around them. Bake for 45 minutes, basting frequently with pan
juices. Add pierogies and cook and baste an additional 15 minutes. With a
slotted spoon, transfer the chicken, prunes, olives and capers to a serving
platter. Moisten with juice and sprinkle with parsley or cilantro.
Yield: 24 servings