Ingredients: |
Ingredients: for 10-12
4 chickens, 21/2 pounds each, quartered ( I just use breasts, cut in half or quartered)
Garlic, peeled and finely pureed, 6 to 12 cloves
1/4 cup dried oregano, or cup fresh oregano
coarse salt, freshly ground black pepper to taste
1/2 cup red wine vinegar ( I use balsamic)
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives ( can use olives with pimento stuffed inside.)
1/2 cup caper with a bit of the juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro) finely chopped.
I put in about a tablespoon of green peppercorns and a tablespoon of pink peppercorns.
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Directions: |
Directions:In a large bowl, combine chicken pieces, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves, green and pink peppercorns. Cover and let marinate, refrigerated, overnight.
Preheat oven to 350º
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, not pink, 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 cilantro.
May serve cold or 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.
16 pieces - 10 or more portions |
This recipe for Chicken Marbella from Silver Palette is from