Chicken Marbella

Name: Chicken Marbella
Ingredients: 4 chickens, quartered or chicken pieces; 1 head garlic, peeled and finely pureed; 1/4 cup (60 ml) dried oregano; coarse salt and freshly ground pepper, to taste; 1/2 cup (125 ml) red wine vinegar; 1/2 cup (125 ml) olive oil; 1 cup (225 ml) pitted prunes; 1/2 cup (125 ml) pitted Spanish green olives (or pimento stuffed); 1/2 cup (125 ml) capers with a bit of juice; 6 bay leaves; 1 cup (225 ml) brown sugar; 1-1/2 cups (350 ml) white wine; 1/4 cup (60 ml) fresh coriander (cilantro), finely chopped

13 ingredients

11 steps

Ingredients

4 chickens, quartered or chicken pieces
1 head garlic, peeled and finely pureed
1/4 cup (60 ml) dried oregano
coarse salt and freshly ground pepper, to taste
1/2 cup (125 ml) red wine vinegar
1/2 cup (125 ml) olive oil
1 cup (225 ml) pitted prunes
1/2 cup (125 ml) pitted Spanish green olives (or pimento stuffed)
1/2 cup (125 ml) capers with a bit of juice
6 bay leaves
1 cup (225 ml) brown sugar
1-1/2 cups (350 ml) white wine
1/4 cup (60 ml) fresh coriander (cilantro), finely chopped

Directions

1

In a large bowl combine garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.
2

Add chicken and stir to coat all pieces;marinade, refrigerated, overnight.
3

Preheat over to 350 degrees (175 C.).
4

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.
5

Sprinkle chicken pieces with brown sugar and pour white wine around them.
6

Bake uncovered for 50 minutes to 1 hour, basting frequently with pan juices.
7

Chicken is done when thigh pieces, pricked with a fork at their thickest, yeld clear yellow (rather than pink) juice.
8

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
9

Use a gravy separator to take fat from the top of juices.
10

Moisten chicken with a few spoonfuls of juices and sprinkle generously with cilantro or parsley.
11

Pass remaining pan juices in a sauceboat.