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Chicken Marbella Recipe

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

Contributor:  
Contributor:  
Guff and Vic
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 chickens, 2 pounds each, quartered (can substitute boneless, skinless)
1 head of garlic, peeled and finely pureed
cup dried oregano
coarse salt and freshly ground black pepper to taste
cup red wine vinegar
cup olive oil
1 cup pitted prunes
cup pitted Spanish green olives
cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
cup Italian parsley or fresh coriander (cilantro), finely chopped

Directions:
Directions:
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 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. 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 juices over chicken.

Number Of Servings:
Number Of Servings:
10 - 12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Easy prep since marinating overnight. Great leftovers.

 

 

 

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