Chicken Marbella

Chicken Marbella Ingredients

4 Chickens, in pieces	1/2 c Pitted olives
1 Head garlic, pureed (really)	1/2 c Capers
1/4 c Dried oregano (really)	6 Bay leaves
1/2 c Red wine vinegar	1 c Brown sugar
1/2 c Olive oil	1 c White wine
1 c Pitted prunes	1/4 c Chopped Italian parsley or

Instructions for Chicken Marbella

Source: The Silver Palate Cookbook (1979) Method: Combine everything except the last three ingredients and refrigerate overnight. (This is critical -- the marinating transform the disk.) Preheat oven to 350. Arrange chicken pieces in single layer in baking pan(s) and spoon marinade on top. Sprink with brown sugar and pour wine around. Bake 50-60 minutes, basting periodically. Serve chicken, prunes, olives and capers sprinkled with parsley or cilantro and pass pan juices in a sauceboat. I like this particularly well with couscous, but rice or just bread will do. Serving notes: I prefer this the second day. It reheats extremely well and can also be frozen and reheated. It can also be served cool (as for a picnic). It is my favorite dish for family gatherings of twenty or more. I have even persuaded extremely picky children to try this and proclaim it OK (high praise, as you may know) notwithstanding their aversion to various ingredients. Grown-ups too. Posted to JEWISH-FOOD digest V96 #67 Date: Tue, 29 Oct 1996 22:58:36 -0600 (CST) From: Lori Fox

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Brown Sugar	Caper	Chicken
Garlic	Olive	Olive Oil	Oregano
Parsley	Prune	Red wine vinegar	White Wine

Chicken Olive oil Garlic Oregano Parsley Wine Red wine White wine

for flavor and categorization

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