Chicken Marbella

Classic party recipe from the Silver Palate cookbook. Easy to make.

Chicken Marbella
Adapted from keyingredient.com
Chicken Marbella

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from keyingredient.com

Ingredients

  • 4

    chicken, 2 1/2 lbs each, quartered

  • 1

    head garlic, peeled and finely pureed

  • 1/4

    cup dried oregano

  • coarse salt, to taste

  • freshly ground black pepper, to taste

  • 1/2

    cup red wine vinegar

  • 1/2

    cup olive oil

  • 1

    cup pitted prunes

  • 1/2

    cup Spanish green olives, pitted

  • 1/2

    cup capers, with a bit of juice

  • 6

    bay leaves

  • 1

    cup brown sugar

  • 1

    cup white wine

  • 1/4

    cup parsley, Italian or fresh coriander (cilantro) finely chopped

Directions

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. Arrange chicken in a single later in 1 or 2 large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50-60 minutes basting frequently with pan juices. Chicken is done when thigh pieces pricked with a fork at their thickest, yield clear yellow rather than pink juice With 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 or cilantro. Pass remaining pan juices in a sauce boat. To serve chicken marbella cold, cool to room temperature in cooking juices before transferring to a 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.

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