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CHICKEN MARBELLA 4 chickens (2 1/2 lb., quartered) 1 head of garlic, peeled and pureed 1/4 c. dried oregano coarse salt freshly ground 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 little juice) 6 bay leaves 1 c. brown sugar 1 c. white wine 1/4 c. Italian parsley or fresh coriander, chopped In a large bowl combine chicken, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, bay leaves. Cover, let marinate, refrigerated, overnight. Preheat oven to 350 degrees. Arrange chicken in a single layer in 1 or 2 large shallow dishes, and spoon marinade over evenly. Sprinkle chicken with brown sugar and pour wine around them. Bake 50 minutes to 1 hour, basting with pan juices. Chicken is done when thighs, pricked, have yellow juice. Serve with prunes, olives and capers on top of chicken and a little pan juice. The rest of the juice use in a sauceboat. Great at room temperature. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |