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Excellent Chicken Recipe -- Great for Company!

Discussion in 'Food Recipes' started by lainie, Jan 30, 2007.

  1. lainie

    lainie Guest

    A friend gave this one to me last week and I made it last night. Don't tell them it's got prunes in it, just let them taste the dish, they will LOVE it! I recommend chopping the prunes and the olives. Serve with something simple like rice to help soak up all the great juices!


    Chicken Marbella


    Prunes with capers? Not the most appetizing combination if one stops to think about it. However, when cooked together with chicken they create a delectable sweet and sour, savory flavor. The original recipe calls for the chicken pieces to be marinated all night. We found that marinating for 5 hours worked fine.

    2 chickens, 2 1/2 lbs each, quartered
    1/2 head of garlic, peeled and finely puréed
    2 Tbsp dried oregano
    Coarse salt and freshly ground pepper to taste
    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 of juice
    3 bay leaves
    1/2 cup brown sugar
    1/2 cup white wine
    2 Tbsp fresh Italian parsley or cilantro, finely chopped

    1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

    2 Preheat oven to 350°F.

    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 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

    5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.

    Serves 5.

    Adapted from The Silver Palate Cookbook

    Simply Recipes http://www.simplyrecipes.com
     

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