CHICKEN MARBELLA
List of Ingredients
6 chicken breasts (either intact or boneless/skinless)
4 cloves of garlic put through garlic press
1/4 cup oregano
salt and fresh-ground pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup stuffed green olives
1/2 cup capers, with a couple of drops of the brine
from the bottle
4 bay leaves
1 cup dry white wine
1 cup brown sugar
Combine all the ingredients on the list from the garlic through the
bay leaves, mix well, and add the chicken, coating well. Cover and
leave to marinate in the fridge for at least six hours.
Preheat oven to 350F. Place the chicken in a baking pan large enough
to hold the chicken in a single layer. Mix the wine with the marinade
and pour the marinade evenly over the chicken. Sprinkle brown sugar
over each of the chicken pieces. For intact breasts, bake for 50
minutes to an hour (depending on the size of the breasts); for
boneless/skinless, about 40 minutes (again depending on size); or till
chicken tests done. Remove bay leaves.
Freezes nicely in containers; keep the sugar-covered side up. Reheats
nicely in the oven at 325F in a baking dish (or roasting pan if you
are reheating more pieces than will fit in a baking dish without
overlapping). Cover the baking dish or roasting pan tightly with
aluminum foil. Reheat about 20-25 minutes for boneless/skinless
breasts or about 45-50 minutes for intact ones. Makes 6 servings. Recipe
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