Chicken Marbella (Silver Palate) 4/12
4 chickens, (2 1/2 lbs each), quartered - or chicken tenders
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup italian parsley or fresh cilantro, finely chopped
In a large bowl, combine chicken quarters, garlic, oregano, pepper, salt to taste,
vinegar, olive oil, prunes, capers and juice, and bay leaves. Cover and let marinate,
refrigerated, over night.
Preheat oven to 350F
Arrange chicken in single layer in one or 2 large shallow baking dishes 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.
TO serve, use a slotted spoon and transfer chicken, prune, olives, and capers to serving platter.
Moisten with few spoonfuls of pan juices and sprinkle with cilantro or parsley. Pass remaining juices in a
sauceboat.
(16 pieces, 10 or more portions)