I just made this last night and it was very, very good. Here is the recipe:
Chicken Marbella
1- 5 pound chicken or 2-21/2 chickens, cut up
1/2 head of garlic
1/8 cup of dried oregano
course salt and pepper to taste
1/4 cup olive oil
1/4 red wine vinegar
1/2 cup pitted prunes
1/4 cup Spanish olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
1/8 cup of parsley or fresh cilantro finely chopped
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.
2. Preheat oven to 350 degrees
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.
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.
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.
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.
Chicken Marbella
1- 5 pound chicken or 2-21/2 chickens, cut up
1/2 head of garlic
1/8 cup of dried oregano
course salt and pepper to taste
1/4 cup olive oil
1/4 red wine vinegar
1/2 cup pitted prunes
1/4 cup Spanish olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
1/8 cup of parsley or fresh cilantro finely chopped
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.
2. Preheat oven to 350 degrees
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.
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.
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.
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.
