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Chicken Marbella

SueSue Byrom
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Serves 10

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Save this recipe 2
Serves 10


  • 4 chickens, 2 1/2 lb. each, quartered
  • 1 head of garlic, pureed
  • 1/4 cup dried oregano
  • Salt and pepper to taste
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 c pitted prunes
  • 1/2 cup Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 c brown sugar
  • 1 cup white wine
  • 1/4 cup chopped parsley
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  • 1

    Combine all ingredients except brown sugar and white wine, and marinate overnight.

  • 2

    Heat over to 350 degrees. Arrange chicken in pan (or pans), spoon marinade over, and sprinkle with brown sugar and wine.

  • 3

    Bake 50-60 min at 350 degrees, basting often. With a slotted spoon, transfer chicken, olives, prunes and capers to serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with parsley or cilantro. Pass rest of juices in a sauceboat.

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