Chicken Marbella
Norm
This is from the Silver Palate Cookbook. It has been a family favorite for years.
ingredients
- 4 chickens, 2 1/2 lb. each, quartered
- 1 head of garlic, pureed
- 1/4 c dried oregano
- salt and pepper to taste
- 1/2 c red wine vinegar
- 1/2 c olive oil
- 1 c pitted prunes
- 1/2 c 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 chopped parsley
directions
- 1
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
- 2
Preheat oven to 350 degrees Fahrenheit.
- 3
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.
- 4
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.
- 5
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.
- 6
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 juices over chicken.
Source: Norm
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