(serves 10–12)
4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and pureed
1/4 cup oregano
coarse salt and ground black 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 cilantro, finely chopped
In a large bowl combine chicken, garlic, oregano, pepper, salt, vinegar, olive, oil, prunes, olives, capers and bay leaves. Cover and let marinate refrigerated overnight.
Heat oven to 350 degrees. Arrange chicken in a single layer in 1 or 2 shallow baking pans (depending on size) and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes-1 hour (you know your oven).
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[…] Becky’s Chicken Marbella 06/20 […]
June 20th, 2010 at 4:30 pm