Chicken Marbella
source: The Silver Palate Cookbook
(only slightly adapted)
Ingredients
- 1/2 cup Olive Oil
- 1/2 cup Red Wine Vinegar
- 1 cup pitted Prunes
- 1 cup pitted Spanish Green Olives
- 1/2 cup Capers with a bit of the juice
- 6 Bay Leaves
- 7 cloves of Garlic peeled and minced (original recipe calls for 1 head of garlic)
- 1/4 cup dried Oregano
- course Salt and freshly ground Pepper to taste
- 8-10 pounds of bone-in Chicken pieces
- 1 cup Brown Sugar
- 1 cup dry White Wine I used Chardonnay
- 1/4 cup fresh Italian Parsley flat-leaf or fresh Cilantro, finely chopped
Instructions
- Combine the olive oil, vinegar, prunes, olives, capers, and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl or store in a heavy duty Zip-loc bag overnight or for up to 2 days in refrigerator.
- Preheat oven to 350 degrees F.
- Arrange the chicken in a single layer in one or two large shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
- Bake, basting once our twice with the pan juices, until the thigh pieces yield clear juice when pricked with a fork. Bake time is approximately 1 hour give or take 10 minutes.
- With a slotted spoon, transfer the chicken, prunes, olives and capers oa serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with the parsley or cilantro. Pour the remaining pan juices in to a gravy dish
Notes
I served this with Rice Pilaf, and a salad. Simple as that and beautifully enough!
Marinating over night or even in my case for 48hours is essential to the moistness of the finished dish. The leftovers if you have any are even better than the first day. This recipe is ingenious!
Note: Chicken Marbella is good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer.
To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.
To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.
Nutrition
Calories: 1084kcalCarbohydrates: 35gProtein: 86gFat: 61gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 11gTrans Fat: 19gCholesterol: 341mgSodium: 861mgPotassium: 960mgFiber: 3gSugar: 28gVitamin A: 142IUVitamin C: 2mgCalcium: 120mgIron: 8mg
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