Ingredients: |
Ingredients: 8 to 10 lbs. . chicken -- breasts, thighs etc. with skin or 4 quartered chicks about 2 1/2 lbs each
1 head garlic
1/4c. dried oregano
coarse salt and fresh ground pepper to taste
1/2 c. red wine vinegar
1/2 c, olive oil
1 cup 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 finely chopped
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Directions: |
Directions:1. In a large bowl combine chicken with garlic, oregano,s & p, vinegar, olive oil, prunes, olives, capers & juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Turn once or twice.
2. Preheat oven to 350.
3. Arrange chicken in a single layer in two large shallow baking dishes and spoon marinade over it evenly. Sprinkle pieces of chicken with brown sugar and pour wine around them.
4. Bake one hour basting frequently with pan juices. Chicken is done when thigh pieces yeild clear yellow juices.
5. With slotted spoon transfer chicken pieces, prunes, olives and capers to a serving platter. Moisten with a few spoonfulls of pan juices, and sprinkle with parsley.
6.Can be served cold -- cool to room temp in cooking juices before transfering to serving platter |
Personal
Notes: |
Personal
Notes: This can easily be divided in half. If leftovers, they freeze beautifully so make enough for another dinner. Great for a dinner party as so much is done ahead. You can even marinate one day, cook the second day, and warm up on the day of serving -- flavors only get better !! If I cook it ahead, I put the brown sugar and wine on it when I reheat it -- works fine. Serve with some good bread to sop up the juices.
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This recipe for Chicken Marbella from Silver Pallate is from