"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Marbella Recipe

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Chicken Marbella image
Blythe Marshall

 

This recipe for Chicken Marbella, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Flaherty
Added: Sunday, July 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8lbs Chicken Pieces
1 head of garlic, peeled and put through a press.
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
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

Directions:
Directions:
In a large bowl combine chicken , 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 degrees

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, basting frequently with pan juices.
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.

Number Of Servings:
Number Of Servings:
10 or more portions
Preparation Time:
Preparation Time:
15 min. + baking time
Personal Notes:
Personal Notes:
This is a great dish for a dinner party. If you use drummettes or wings, it makes a great hors d'oeuvre. It is delicious hot or at room temp. It is always a hit.

This recipe comes from "The Silver Palate Cookbook"

 

 

 

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