Ingredients: |
Ingredients: 4 chickens, 2 1/2 pounds each, quartered or cut up. (Or a combination of breasts and thighs with skin and bones
1 head of garlic
1/4 c dried oregano (or fresh equivalent)
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 cilantro, finely chopped.
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Directions: |
Directions:In a large bowl, combine garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Whisk together, and add the chicken to cover. Cover and let marinate refrigerated, overnight.
Preheat oven to 350.
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 (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 chicken marbella 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. |
Personal
Notes: |
Personal
Notes: I have also prepared this with tiny drumsticks and wings for an hors d'oeuvre. This is an AMAZING picnic dish, as it's great at room temperature. Make sure to marinate overnight to get the full flavor.
You can easily cut the recipe in 1/2 for a family dinner. Everyone loves this - for kids, we just remove the prunes (or tell them they are plums)!
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