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chicken marbella
4 chickens, 2-1/2 pounds each, quartered
1 head garlic, peeled, finely pureed
1/4 c dried oregano coarse salt and freshly ground black 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
6 bay leaves
1 c brown sugar
1 c white wine
1/4 c Italian parsley or fresh coriander, finely chopped
Preheat oven to 350 degrees.
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 marinate, refrigerated, overnight.
Arrange chicken in a single layer in one or two large, shallow baking pans, 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. Transfer chicken, prunes, olives and capers to a serving platter.
Moisten with pan juices and sprinkle generously with parsley or cilantro.
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.
(10 servings)
Recipe from The Silver Palate Cookbook.
