chicken marbella
(2 RATINGS)
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.
No Image
prep time
20 Min
cook time
1 Hr
method
---
yield
10 to 12 (You can also divide in half to make a smaller portion)
Ingredients
- 4 - chickens (2 1/2 lbs each, quartered)
- 1 - head of garlic, peeled and finely pureed
- 1/4 cup dry oregano
- - course salt and ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup prunes, pitted
- 1/2 cup spanish olives pitted
- 1/2 cup capers
- 6 - bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup finely chopped parsley
How To Make chicken marbella
-
Step 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.
-
Step 2Preheat oven to 350 degrees. Arrange chicken in single layer in one or two large, shallow baking pans and spoon marinade evenly over chicken.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes