Chicken Marbella
"This was the first main-course dish to be offered at The Silver Palate shop, 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. When prepared with small drumsticks and wings, it makes a delicious appetizer. The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare...."
INGREDIENTS
•
1/2 cup olive oil
•
1/2 cup red-wine vinegar
•
1 cup pitted prunes
•
1/2 cup pitted Spanish green olives
•
1/2 cup capers with a bit of juice
•
6 bay leaves
•
1 head of garlic, peeled and finely pureed
•
1/4 cup dried oregano
•
Coarse salt and freshly ground black pepper, to taste
•
4 chickens (2 1/2 pounds each), quartered
•
1 cup brown sugar
•
1 cup dry white wine
•
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped
Comments & Reviews
Just A Pinch Sweepstakes