- 1/2 cup olive oil
- 1/2 cup red wine red wine vinegar
- 1 cup pitted prunes
- 1/2 cup pitted Spanish Spanish green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 head garlic , peeled and finely puréed
- 1/4 cup dried dried oregano
- Coarse 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 dry white wine
- 1/4 cup fresh Italian (flat-leaf) Italian (flat-leaf) parsley or fresh cilantro cilantro , finely chopped
Preheat the oven to 350°. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.
Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.
Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Copyright © 1982 by Julee Rosso and Sheila Lukins. Excerpted by permission of Workman Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.