"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

CHICKEN MARBELLA Recipe

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This recipe for CHICKEN MARBELLA, by , is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
8 CHICKEN LEGS SKIN ON BONE IN OR BREASTS SCORE SKIN A FEW TIMES
5 GARLIC CLOVES CRUSHED
OREGANO LEAVES, PLUS MORE FOR SERVING
3 T RED WINE VINEGAR
3 T OLIVE OIL
6 T CAPERS, PLUS 2 T BRINE
4 C MEDJOOL DATES, PITTED AND QUARTERED LENGTHWISE
2 BAY LEAVES
SALT AND PEPPER
DRY WHITE WINE
1 T MOLASSES

Directions:
Directions:
PLACE CHICKEN IN A LARGE NON REACTIVE BOWL. ADD GARLIC, OREGANO, VINEGAR, OIL, OLIVES,CAPERS, DATES, AND BAY LEAVES WITH 1 TSP SALT AND A GOOD GRINE OF PEPPER.
GENTLY MIX EVERYTHING TOGETHER, COVER BOWL AND MARINATE 1 TO 2 DAYS STIRRING A FEW TIMES. PREHEAT OVEN TO 400. SPRED CHICKEN ON MED HIGH SIDED BAKING PAN. WISK TOGETHER THE WINE AND MOLASSES AND POUR OVER MEAT. PLACE IN OVEN AND COOK 50 MIN. BASTING A FEW TIMES UNTIL MEAT IS GOLDEN BROWN AND COOKED THROUGH. REMOVE FROM OVEN AND SPRINKLE WITH OREGANO.

Personal Notes:
Personal Notes:
BETTER TO MARINATE A FEW DAYS, BUT CAN BE COOKED RIGHT AWAY. JUST SEASON THE CHICKEN WITH SALT AND PEPPER WHICH WOULD OTHERWISE GO INTO THE MARINADE, RUBBING THOROUGHLY ONTO THE SKIN BEFORE COMBINING WITH THE REST OF THE INGREDIENTS AND BAKE.

 

 

 

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