Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------THE SILVER PALATE COOKBOOK----------------------
4 Chickens,2 1/2lb ea;quartr'd
1 Garlic head, peeled pureed
1/4 c Dried oregano
1 Coarse salt, to taste
1 Ground black pepper,to taste
1/2 c Red wine vinegar
1/2 c Olive oil
1 c Pitted prunes
1/2 c Pitted spanish green olives
1/2 c Capers with a bit of juice
6 Bay leaves
1 c Brown sugar
1 c White wine
1/4 c Italian parsley, finely chop

In a large bowl combine 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 350F. Arrange chicken in a single layer in
one or two 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 frequently with
pan juices. Chicken is done when thigh pieces, pricked with a fork at
their thickest, yield clear yellow juice. With a slotted spoon
transfer chicken, prunes, olives and cpaers to a serving platter.
Moisten with a few spoonfuls of pan juices and springle generously
with parsley. Pass remaining pan juices in a sauceboat. To serve C
hicken Marbella cold, cool to room temperture in cooking juices
before transferring to a serving platter. If chicken has been covered
and refrigerated, allow it to return to room temperature before
serving. Spoon some of the reserved juice over chicken.

Browse by categories