Monday, August 10, 2015

Chicken Marbella

This was the first meal I made for SDP and is also one of my favorites for company.  It sounds strange on paper, but the taste is out of this world.  Good warm OR cold!!  (Great picnic dish!)

Chicken Marbella (Silver Palate Cookbook)

1/4 c olive oil
1/4 red wine vinegar
1/2 c pitted prunes
1/4 c pitted green Spanish olives
1/4 c capers
3 bay leaves
1/2 head of garlic, peeled and minced fine
2 T dried oregano
2 chickens, quartered
1/2 c brown sugar
1/2 cup dry white wine

Combine all of the beginning set of ingredients in a large non-reactive bowl, cover and refriegerate overnight (or all day).

Preheat the oven to 350°.  Arrange the chicken in a single layer in baking pans and spoon the marinade over.  Sprinkle the chicken with the brown sugar and pour the wine over.

Bake, basting now and then with the juices.

Chicken is done when thigh pieces run clear juice instead of pink when pricked with a fork - about 50-60 minutes.

Nice with rice pilaf and a veggie/salad and really cold white wine or white sangria.

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