Ingredients: |
Ingredients: 2 chickens, 21/2 pounds each, quartered
1/2 head of garlic, peeled and finely pureed
2 T. dried oregano
coarse salt and ground black pepper to taste
1/4 C. red wine vinegar
1/4 C. olive oil
1/2 C. pitted prunes
1/4 pitted Spanish green olives
1/4 C. capers with a bit of juice
3 bay leaves
1/2 C. brown sugar
1/2 C. white wine
2 T. Italian parsley or fresh coriander (cilantro), finely chopped
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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, bay leaves.
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 chicken 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 a 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 Marbela 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. |
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