Chicken Marbella

Name: Chicken Marbella
Ingredients: 10 to 12 breasts on bone without skin; 1 head garlic, peeled and finely pureed; 1/4 c. dried oregano; coarse salt and freshly ground black pepper to taste; 1/2 c. red wine vinegar; 1/2 c. olive oil; 1 c. pitted prunes or dried apricots; 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. white wine; 1/4 c. Italian parsley or fresh coriander (cilantro), finely chopped

13 ingredients

10 steps

Ingredients

10 to 12 breasts on bone without skin
1 head garlic, peeled and finely pureed
1/4 c. dried oregano
coarse salt and freshly ground black pepper to taste
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes or dried apricots
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. white wine
1/4 c. Italian parsley or fresh coriander (cilantro), finely chopped

Directions

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.
2

Cover and let marinate, refrigerated, overnight.
3

Preheat oven to 350°.
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 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, yield clear yellow (rather than pink) juice.
8

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

Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro.
10

Pass remaining pan juices in a sauceboat.