Chicken Marbella

* Exported from MasterCook *

CHICKEN MARBELLA

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
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-----THE SILVER PALATE COOKBOOK-----
4 Chickens,2 1/2lb ea -- quartr'd
1 Garlic head, peeled & pureed
1/4 c Dried oregano
1 Coarse salt, to taste
1 Ground black pepper,to taste
1/2 c Red wine vinegar
1/2 c Olive oil
1 c Pitted prunes
1/2 c Pitted spanish green olives
1/2 c Capers with a bit of juice
6 Bay leaves
1 c Brown sugar
1 c White wine
1/4 c Italian parsley, finely chop

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 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 juice. With a slotted spoon transfer chicken, prunes, olives and
cpaers to a serving platter. Moisten with a few spoonfuls of pan juices
and springle generously with parsley. Pass remaining pan juices in a
sauceboat. To serve C hicken Marbella cold, cool to room temperture 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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