Note, you can use chicken pieces and If you read the recipe
and are put off
by the combination of prunes and olives or if you think it has
too much garlic
-- do not worry! This is one of the best dishes EVER.
You will be amazed
at how good it smells while its marinating. It is an excellent
dish because it is really delicious cold.
4 chickens, (2 1/2 lbs each), quartered or 16 chicken pieces
1 head of garlic, peeled and finely pureed
1/4 CUP dried oregano
coarse salt and pepper to taste
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
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup italian parsley or fresh cilantro, finely chopped
In a large bowl, combine chicken quarters, garlic, oregano, pepper,
salt to taste,
vinegar, olive oil, prunes, capers and juice, and bay leaves.
Cover and let marinate, refrigerated, over night.
Preheat oven to 350F
Arrange chicken in single layer in one or 2 large shallow baking
dishes 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.
TO serve, use a slotted spoon and transfer chicken, prune, olives,
to serving platter. Moisten with few spoonfuls of pan juices and
sprinkle with cilantro.
Pass remaining juices.
This can also be chilled and served cold.
(16 pieces, 10 or more portions)
NOTE: I made Chicken Marbella for 55 last night. I used cut up chicken breasts, because people had to eat standing at the party. I used 18 pounds of chicken,it worked out great. People loved it.
Thanks for a great recipe, Doug.
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