Our good friend Jillian bought us this delicious chicken dish as part of our meal train when Norah was born – YUM! It’s from the Silver Palate cookbook.
Chicken Marbella (Serves 6)
2 Roasting Chickens 2 1/2 pounds each, quartered (Jillian used chicken breasts which worked great)
1/2 head of garlic, peeled and finely pureed
4 T. dried oregano
Coarse salt and freshly ground pepper to taste
1/2 cup red wine vinegar
1/2 c. olive oil
1/2 c. pitted prunes
1/4 cup pitted Spanish green olives
1/4 c. capers with a bit of juice
3 bay leaves
1/2 c. brown sugar
1/2 c. white wine
4 T. Italian parsley, finely chopped
In a large bowl combine ingredients through bay leaves. Cover and let marinate, refrigerated, overnight.
Preheat oven to 350
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.
Serve with chicken spooned over top and sprinkled generously with parsley (or cilantro)