Chicken Marbella

10 servings

20 min prep1 hr cook

Ingredients

0.5 cup

olive oil

0.5 cup

red-wine vinegar

1 cup

pitted prunes

0.5 cup

pitted Spanish green olives

0.5 cup

capers with juice

6 count

bay leaves

1 count

head of garlic, peeled and finely pureed

0.25 cup

dried oregano

coarse salt

freshly ground black pepper

4 count

whole chickens, quartered (2.5 lb each)

1 cup

brown sugar

1 cup

dry white wine

0.25 cup

fresh Italian flat-leaf parsley or fresh cilantro, finely chopped

•
Peel and finely puree the garlic.
•
Finely chop the fresh parsley or cilantro.
•
Combine olive oil, red-wine vinegar, prunes, olives, capers with juice, bay leaves, pureed garlic, oregano, and salt and pepper in a large bowl.
•
Add the quartered chicken pieces and stir to coat.
•
Cover the bowl and refrigerate overnight.
•
Preheat the oven to 350°F.

1.
Arrange the marinated chicken in a single layer in one or two large shallow baking pans and spoon the marinade over it evenly.
2.
Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
3.
Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow juice when pricked with a fork, 50 minutes to 1 hour.
4.
Using a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter.
5.
Moisten the chicken with a few spoonfuls of pan juices and sprinkle generously with the chopped parsley or cilantro.
6.
Pass the remaining pan juices in a sauceboat.