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  Recipe Home » Poultry » CHICKEN MARBELLA
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  CHICKEN MARBELLA
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 227
Ingredients:
4 chickens, 2-1/2-lb. each
1 garlic
1/4 C. oregano, dried
salt and fresh pepper
1/2 C. red wine vinegar
1/2 C. olive oil
1 C. prunes, pitted
1/2 C. olives, green
1/2 C. capers
6 bay leaves
1 C. brown sugar
1 C. white wine
1/4 C. parsley, Italian
Instructions:
Divide chicken into quarters. Combine in a large bowl with peeled and finely pureed garlic, oregano, pepper and course salt to taste, vinegar, olive oil, prunes, olives, capers (with a bit of caper juice) and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350. 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 an hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield a 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 (fresh coriander). Pass remaining pan juices in a sauceboat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving 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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