Chicken Marbella
By: Gabriel Cross
Published: Thursday, February 11, 2010 - 3:45pm

Ingredients




4 2.5 lb chickens, quartered
1 head garlic, peeled, pureed
cup dried oregano
1 salt and pepper to taste
cup red wine vinegar
cup olive oil
1 cup pitted prunes
cup pitted, grn spanish olives
cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
cup Italian parsley, or cilantro

Preparation

1 In a lg bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, oil, prunes, olives, capers and juice, and bay leaves. 2 Cover and let marinate, refrigerated, overnight.
 3 Preheat over to 350F.  4 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. 5 Sprinkle chicken pieces with brown sugar and pour white wine around them. 6 Bake for 50 min to 1 hr, 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.  7 With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat.

Comments:
Courtney Cross

This dish is SOOO good. My all-time favourite