Chicken Marbella
Total time: 1 hour
Yields: 10-12
Author: Silver Palate Cookbook
Source: https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella
Ingredients
- 4 chickens (2 ½ lbs each), quartered
- 1 head garlic, peeled and finely pureed
- 0.25 cup dried oregano
- 0.5 cup red wine vinegar
- 0.5 cup olive oil
- 1 cup prunes, pitted
- 1 cup Spanish olives, pitted
- 0.5 cup capers, with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 0.25 cup parsley, chopped
- 0.25 cup cilantro, chopped
Instructions
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 let marinate, refrigerated, overnight.
Preheat oven to 350F.
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. 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 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 reserved juice over chicken.
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 let marinate, refrigerated, overnight.
Preheat oven to 350F.
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. 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 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 reserved juice over chicken.
Notes
You can use chicken breasts (probably 13-14) and slice them in half).
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