Chicken Marbella


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Chef: Bob Emmett

Serves: 10



10 lb(s) chicken; legs, thighs and breasts
1 head garlic, peeled and finely pureed
1/4 cup dried oregano
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
5 leaf/leaves bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander, finely chopped

In a large bowl, combine the chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves.
Cover and let marinate, refrigerated, overnight.
Preheat oven to 350 degrees.
Arrange chicken in a single layer in one or twon large, shallow baking pans and spoon marinade over it evenly.
Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequntly with pan juices.
Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yelloe (rather than pink) juice.
With a slotted spoon, transfer chicken, prunes, olives and capers to serving platter.
Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro.
Pass remaining pan juices in a sauceboat.
To serve chicken marabella cold, cool to room temperature in cooking juices before transferring to a serving platter.
If chicken has been covered and refrigerated, allow it to return to room temp before serving.
Spoon some of the reserve juice over chicken.