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Chicken Marbella Recipe

   
 

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     Chicken Marbella

Category   Entrees - Maindishes
Sub Category   None
Servings   10 to 12

Ingredients
Chicken Quarters
Garlic
Oregano
Coarse Salt
Freshly Ground Black Pepper
Red Wine Vinegar
Olive Oil
Pitted Prunes
Pitted Spanish Green Olives
 
Capers With A Bit Of Juice
Bay Leaves
Brown Sugar
White Wine
Italian Parsley

Instructions
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, lives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marniade 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.
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.
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 juice over chicken.


Originally Submitted
11/19/2007





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