Italian parsley or fresh coriander (cilantro) 1/4 cup finely chopped
salt & pepper to taste
Instructions
In a large bowl combine chicken, garlic, oregano,
pepper & coarse salt to taste, vinegar, olive oil,
pruned, olives, capers and juice, bay leaves. Cover
and let marinate refrigerated overnight.
Preheat oven to 350F. Arrange chicken in single
layer in one or two large shallow baking pans and
spoon marinade over it evenly. Sprinkle chicken
pieces with with brown sugar and pour white wine
around them. Bake 50 minutes to 1 hour.
With slotted spoon transfer chicken chicken, prunes,
olives and capers to serving platter. Moisten with
a few spoonfuls of pan juices and sprinkle with
parsley or cilantro. Put remaining pan juices in a
sauceboat and serve on the side.
Originally Submitted
1/26/2013
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