chicken marbella
(2 ratings)
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I first had Chicken Marbella at a friend's retirement party. Her son (a chef) was kind enough to share the recipe. It has become pretty popular at family gatherings and I share the recipe all the time. I've learned it's origin is from THE SILVER PALATE and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature.
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(2 ratings)
yield
10 to 12 (You can also divide in half to make a smaller portion)
prep time
20 Min
cook time
1 Hr
Ingredients For chicken marbella
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4chickens (2 1/2 lbs each, quartered)
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1head of garlic, peeled and finely pureed
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1/4 cdry oregano
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course salt and ground black pepper to taste
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1/2 cred wine vinegar
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1/2 colive oil
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1 cprunes, pitted
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1/2 cspanish olives pitted
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1/2 ccapers
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6bay leaves
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1 cbrown sugar
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1 cwhite wine
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1/4 cfinely chopped parsley
How To Make chicken marbella
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1In large bowl combine chicken quarters, garlic,oregano, pepper and salt to taste,vinegar,olive oil,prunes,olives,capers and bay leaves. Cover and let marinate, refrigerated, overnight.
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2Preheat oven to 350 degrees. Arrange chicken in single layer in one or two large, shallow baking pans and spoon marinade evenly over chicken.
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3Sprinkle chicken with brown sugar and pour white wine around chicken. Bake for 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces run clear juices when pricked with fork.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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