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Delicious recipe
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<blockquote data-quote="recoveringenabler" data-source="post: 613967" data-attributes="member: 13542"><p>I just made this last night and it was very, very good. Here is the recipe:</p><p></p><p><span style="font-family: 'arial'"><strong><u>Chicken Marbella</u></strong></span></p><p><span style="font-family: 'arial'"></span></p><p><span style="font-family: 'arial'"></span></p><p><span style="font-family: 'arial'">1- 5 pound chicken or 2-21/2 chickens, cut up</span></p><p><span style="font-family: 'arial'">1/2 head of garlic</span></p><p><span style="font-family: 'arial'">1/8 cup of dried oregano</span></p><p><span style="font-family: 'arial'">course salt and pepper to taste</span></p><p><span style="font-family: 'arial'">1/4 cup olive oil</span></p><p><span style="font-family: 'arial'">1/4 red wine vinegar</span></p><p><span style="font-family: 'arial'">1/2 cup pitted prunes</span></p><p><span style="font-family: 'arial'">1/4 cup Spanish olives</span></p><p><span style="font-family: 'arial'">1/4 cup capers with a bit of juice</span></p><p><span style="font-family: 'arial'">3 bay leaves</span></p><p><span style="font-family: 'arial'">1/2 cup brown sugar</span></p><p><span style="font-family: 'arial'">1/2 cup white wine</span></p><p><span style="font-family: 'arial'">1/8 cup of parsley or fresh cilantro finely chopped</span></p><p><span style="font-family: 'arial'"></span></p><p><span style="font-family: 'arial'"></span></p><p><span style="font-family: 'arial'">1. In a large bowl combine chicken , garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate refrigerated overnight.</span></p><p><span style="font-family: 'arial'">2. Preheat oven to 350 degrees</span></p><p><span style="font-family: 'arial'">3. 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.</span></p><p><span style="font-family: 'arial'">4. Bake for 50 minutes to an hour, basting frequently with pan juices. Chicken is done when thigh pieces pricked with a fork run clear not pink.</span></p><p><span style="font-family: 'arial'"> 5. 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. </span></p><p><span style="font-family: 'arial'">6. Serve with crusty bread</span></p><p><span style="font-family: 'arial'"></span></p><p><span style="font-family: 'arial'">I made it with rice which I served with the chicken on top and some of the pan juices, it was great.</span></p><p><span style="font-family: 'arial'"></span></p></blockquote><p></p>
[QUOTE="recoveringenabler, post: 613967, member: 13542"] I just made this last night and it was very, very good. Here is the recipe: [FONT=arial][B][U]Chicken Marbella[/U][/B][/FONT] [FONT=arial] [/FONT] [FONT=arial]1- 5 pound chicken or 2-21/2 chickens, cut up[/FONT] [FONT=arial]1/2 head of garlic[/FONT] [FONT=arial]1/8 cup of dried oregano[/FONT] [FONT=arial]course salt and pepper to taste[/FONT] [FONT=arial]1/4 cup olive oil[/FONT] [FONT=arial]1/4 red wine vinegar[/FONT] [FONT=arial]1/2 cup pitted prunes[/FONT] [FONT=arial]1/4 cup Spanish olives[/FONT] [FONT=arial]1/4 cup capers with a bit of juice[/FONT] [FONT=arial]3 bay leaves[/FONT] [FONT=arial]1/2 cup brown sugar[/FONT] [FONT=arial]1/2 cup white wine[/FONT] [FONT=arial]1/8 cup of parsley or fresh cilantro finely chopped[/FONT] [FONT=arial] [/FONT] [FONT=arial]1. In a large bowl combine chicken , garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate refrigerated overnight.[/FONT] [FONT=arial]2. Preheat oven to 350 degrees[/FONT] [FONT=arial]3. 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.[/FONT] [FONT=arial]4. Bake for 50 minutes to an hour, basting frequently with pan juices. Chicken is done when thigh pieces pricked with a fork run clear not pink.[/FONT] [FONT=arial] 5. 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. [/FONT] [FONT=arial]6. Serve with crusty bread I made it with rice which I served with the chicken on top and some of the pan juices, it was great. [/FONT] [/QUOTE]
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