Rona's Chicken Marbella
Niki Resnick
ingredients
- 4 chickens, 2.5 lbs each, quartered
- 1 head of garlic, peeled and finely pureed
- 1/4C dried oregano
- coarse salt and freshly ground black pepper to taste
- 1/2C red wine vinegar
- 1/2C olive oil
- 1C pitted prunes
- 1/2C pitted Spanish green olives
- 1/2C capers with a bit of juice
- 6 bay leaves
- 1C brown sugar
- 1C white wine
- 1/4C Italian parsley or fresh coriander (cilantro), finely chopped
directions
- 1
1. In a large bowl combine chicken, 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
2. Preheat oven to 350
- 3
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
4. Bake for 50 minutes to 1 hours, 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
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 sauce boat.
Source: Niki Resnick
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