Chicken Marbella - Silver Palate Cookbook
photo by Darkhunter
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 lbs chicken
- 1⁄2 head garlic, peeled and finely pureed
- 1⁄8 cup dried oregano
- 1⁄2 to taste coarse salt & freshly ground black pepper
- 1⁄4 cup red wine vinegar
- 1⁄4 cup olive oil
- 1⁄2 cup pitted prunes
- 1⁄4 cup pitted spanish green olives
- 1⁄4 cup capers with a bit juice
- 2 1⁄2 bay leaves
- 1⁄2 cup brown sugar
- 1⁄2 cup white wine
- 1⁄8 cup Italian parsley (cilantro) or 1/8 cup fresh coriander, finely chopped (cilantro)
directions
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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 juices over chicken.
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Reviews
-
This is a recipe our family has used for years and years, (about 18 years!). We would use Cornish game hens around Christmas and Thanksgiving, and one year we marinated a turkey. We usually marinate for at least 24 hours, sometimes two or three days. We also used 1 cup red wine vinegar, 1 cup olives, and added 1 cup apricots (which I always picked out, but it adds so much to the marinade). We also use 8 bay leaves. This is quite possibly the best recipe ever....sooooo good!!! Thank you for posting it!
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Tweaks
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>