----THE SILVER PALATE
COOKBOOK----
4 chickens, 2 1/2lb
ea; quartered
1 garlic head, peeled
& pureed
1/4 cup dried oregano (or
2 Tbsp. fresh oregano says KTK)
1 coarse salt, to
taste
1 ground black pepper,to
taste
1/2 cup red wine vinegar
(or balsamic or raspberry vinegar)
1/2 cup olive oil
1 cup pitted prunes (KTK
would add dried cherries)
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,
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
Chicken 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.
Yield: 10 servings |