Chicken Marbella

By nancystrini

From the Silver Palate Cookbook. Apparently I'm the only one in the world who hasn't heard of this dish. It's amazing. SEE NOTES BELOW.

Ingredients

• 4 chickens, 2 1/2 lbs. each, quartered
• 1 heard of garlic, peeled and finely pureed
• 1/4 cup dried oregano
• coarse salt and freshly ground black pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup pitted Spanish green olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup parsley, chopped

Details

Preparation time 10mins
Cooking time 110mins

Preparation

Step 1

Preheat oven to 350.

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 overnight.

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.

With a slotted spoon transfer chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonsful of pan juices and sprinkle with parsley.

SPECIAL NOTES: I used the same amount of ingredients above for a large package of boneless, skinless chicken thighs. It was not too much liquid. I substituted apricots (California style) for the prunes and did not puree my garlic (I peeled and smashed it whole).