chicken marbella

Nan­cy made this for us last year, and it was great.  Appar­ent­ly a clas­sic.  Adding it to the blog now because it’s today’s shop­ping list.

  • 4 chick­ens, 2½ pounds each, quar­tered
  • 1 head of gar­lic, peeled and fine­ly pureed
  • ¼ cup dried oregano
  • coarse salt and fresh­ly ground black pep­per
  • ½ cup red wine vine­gar
  • ½ cup olive oil
  • 1 cup pit­ted prunes
  • ½ cup pit­ted Span­ish green olives
  • ½ cup capers or caper­ber­ries with a bit of juice
  • 6 bay leaves
  • 1 cup brown sug­ar
  • 1 cup white wine
  • ¼ cup chopped Ital­ian pars­ley or cilantro

In a large bowl com­bine gar­lic, oregano, salt and pep­per, vine­gar, olive oil, prunes, olives, capers with caper juice, and bay leaves.  Add the chick­en pieces and coat com­plete­ly with the mari­nade.  Cov­er and let mar­i­nate, refrig­er­at­ed, sev­er­al hours or overnight.

Pre­heat oven to 350°F.  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 the sauce.  Chick­en is done when thigh pieces, pricked with a fork at their thick­est point, yield clear yel­low juice (not pink).

With a slot­ted spoon, trans­fer chick­en, prunes, olives, and capers to a serv­ing plat­ter.  Add sauce and sprin­kle with pars­ley or cilantro.

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4 Responses to chicken marbella

  1. Simon says:

    Where do you get 2.5lb chick­ens around here?

    • blaise says:

      Prop­er-sized chick­ens liv­ing in my fridge, from Skag­it Riv­er Ranch:
      2.33 lb
      2.7 lb
      By the inter­me­di­ate val­ue the­o­rem, we can assume the exis­tence of 2.5lb chick­ens at your local organ­ic pur­vey­or..

  2. Simon says:

    Ah, OK. I get mine from Stokes­ber­ry — I was hop­ing you had a more con­ve­nient sup­pli­er.

  3. Que rico! That’s my kind of cook­ing! I’m in “the kitchen” :-)

    Chef Daniel

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