CHICKEN MARBELLA

By MaryEllen

Ingredients

• 5 lbs chicken, cut up
• 1/2 head garlic, pureed
• 1/8 cup dry oregano
• salt & pepper to taste
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 cup pitted prunes
• 1/2 cup green olives (Spanish)
• 1/4 cup capers w/bit of juice
• 1/2 cup brown sugar
• 3 bay leaves
• 1/2 cup white wine
• 1/8 cup Parsley or Cilantro
• Servings: 6
• Nutrition Facts
• Serving size: 1/6 of a recipe (16.9 ounces).
• Author Notes
• If chicken has been covered and refrigerated, allow it to return to room
• temperature before serving. Spoon some of the reserved juices over
• chicken.

Preparation

Step 1

1. Preheat oven to 350F degrees. 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. 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.

2. 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 (rather than pink) 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 or cilantro. Pass remaining pan juices in a sauceboat.

3. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 287.22
Calories From Fat (41%) 119.04
% Daily Value
Total Fat 13.43g 21%
Saturated Fat 2.15g 11%
Cholesterol 0mg 0%
Sodium 1935.06mg 81%
Potassium 557.96mg 16%
Total Carbohydrates 31.81g 11%
Fiber 2.57g 10%
Sugar 23.14g
Protein 8.47g 17%