1/4 cup dried oregano,coarse salt and pepper to taste
1/2 C. red wine vinegar, 1/2 C olive oil
1C. pitted prunes
1/2 C.pitted spanish green olives
1/2 C. capers with a bit of juice
6 bay leaves
1 C brown sugar
1 C. dry white wine
1/4 C. parsley, finely chopped
Instructions
1. 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 LET MARINATE REFRIGERATED OVERNIGHT.
2. PREHEAT OVEN TO 350 F
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.BAKE FOR 50 min to 1HR BASTING FREQUENTLY WITH PAN JUICES. CHICKEN IS DONE WHEN THIGH PIECES PRICKED WITH A FORK AT THEIR THICKEST YIELD YELLOW RATHER THAN PINK JUICE.
Serving
Suggestions
SERVE WITH RICE OR BUTTERED NOODLES
Originally Submitted
4/5/2010
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