Ingredients: |
Ingredients: 4 chickens, 2-1/2 lbs. each, quartered
1 head of garlic, peeled and finely pureed
1/4 c. dried oregano
Coarse salt and freshly ground pepper, to taste
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted 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 or fresh coriander (cilantro), finely chopped
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Directions: |
Directions:In a large bowl, combine chicken, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and marinate, refrigerated, overnight. Preheat oven to 350 F. Arrange chicken in a single layer in a shallow baking pan and spoon marinade over the top. Sprinkle chicken with brown sugar and pour white wine around them. Bake for 50-60 minutes, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork, 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 juices in a sauceboat.
To serve cold, cool to room temperature in cooking juices before transfering 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. |
This recipe for Chicken Marbella is from