Chicken Marbella

Name: Chicken Marbella
Prep time: 10 min
Total time: 70 min
Yield: 12 Servings
Ingredients: 4 chickens, 2u00bd lb each, quartered; 1 head of garlic, puru00e9ed; u00bc cup dried oregano; salt and pepper, to taste; u00bd cup red wine vinegar; u00bd cup olive oil; 1 cup pitted prunes; u00bd cup Spanish green olives; u00bd cup capers with a bit of juice; 6 bay leaves; 1 cup brown sugar; 1 cup white wine; u00bc cup parsley, chopped

By Leslie Blythe Chicken Baking, Marinating

November 1, 2015

In the early '80s, Chicken Marbella, became a staple of New York dinner parties, especially for Passover Seders. It is so easy and incredibly delicious. The leftovers make great chicken salad and sandwiches.

Prep: 10 mins
Cook: 1 hrs
Yields: 12 Servings

Ingredients

4 chickens, 2½ lb each, quartered

1 head of garlic, puréed

¼ cup dried oregano

salt and pepper, to taste

½ cup red wine vinegar

½ cup olive oil

1 cup pitted prunes

½ cup Spanish green olives

½ cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

¼ cup parsley, chopped

Directions

1Combine all ingredients except brown sugar and white wine, and marinate overnight.   

2Arrange chicken in pan, spoon marinade over, and sprinkle with brown sugar and wine.   

3Bake 50-60 min at 350 degrees, basting often.

Adapted from The Silver Palate Cookbook, by Julee Rosso, Sheila Lukins, 1979, Workman Publishing Co., Inc.

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