Ingredients: |
Ingredients: 16 pieces of bone in chicken (this equals 4 chickens that have been quartered)
½ cup olive oil
½ cup red wine vinegar
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers with a bit of the juice
6 bay leaves
1 head of garlic, peeled and finely minced
¼ cup dried oregano
Coarse salt and freshly ground black pepper, to taste
1 cup brown sugar
1 cup dry white wine
¼ cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped.
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Directions: |
Directions:1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
2. Preheat the oven to 350ºF.
3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
4. Bake, uncovered, basting frequently with the pan juices, until the thigh pieces yeild clear yellow (rather than pink) juice when pricked with a fork. This takes at least 1 hour, possibly 1½ hours.
5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a gravy boat.
Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated (leftovers), reheat it in the juices, then allow it to come to room temperature. before serving. Spoon some of the reserved juice over the chicken. |
Personal
Notes: |
Personal
Notes: I use a mix of breasts and thighs with the bone in. I also remove the skin, although the recipe doesn't say to. I NEVER make 16 pieces unless I'm having at least 10 people over. Figure each person will eat 1 piece, with a couple of people eating 2 pieces.
1 head of garlic equals about 10-12 cloves.
Bone-in chicken takes much longer to cook than boneless.
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