Recipe By : The Silver Palate Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chickens (2-1/2 lb ea) -- quartered
1 Garlic head; peeled & pureed
1/4 c Dried oregano
1 Coarse salt -- to taste
1 Ground black pepper -- to taste
1/2 c Red wine vinegar
1/2 c Olive oil
1 c Prunes -- pitted
1/2 c Spanish green olives -- pitted
1/2 c Capers -- with a bit of juice
6 Bay leaves
1 c Brown sugar
1 c White wine
1/4 c Italian parsley -- finely chop
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.
Preheat oven to 350 F. 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. 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 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. Pass remaining pan juices in a
sauceboat.
To serve Chicken Marbella cold, cool to room temperture 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.
