Chicken/Port Marbla
Karen Buchanan
ingredients
- 2 1/2 lbs chicken or pork
- 1 head of garlic
- 1/4 tsp. dried oregano
- salt and pepper to taste
- 1/2 c. red wine vinegar
- 1/2 c. olive oil
- 1 cup pitted prunes
- 1/2 spanish green olives
- 1/2 cup of capers w/bit of juice (optional)
- 6 bay leaves
- 1 c. brown sugar
- 1 c. white wine
- 1/4 chopped parsley
directions
- 1
pre heat oven to 350 degrees
- 2
IN a bowl mix chicken/pork, garlic, oregano, S&P, vinegar,olive oil, prunes, green olives, capers and bay leaves. Cover and Marinate in Fridge overnight.
- 3
Place chicken/pork in large glass baking dish, pat with brown sugar and pour left over marinate over chicken/pork. Pour wine all over.
Source: Collen Minden
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