Ingredients
-
10
-
1
-
1/4
-
-
1/2
-
1/2
-
1
-
1/2
-
1/2
-
6
-
1
-
1
-
1/4
-
-
Directions
Chicken Marbella – Silver Palate Cookbook, This is from the Silver Palate Cookbook, and I love their food I have seen this recipe for years and finally decided to try it and I am so glad I did! Prunes, capers and olives just didn’t sound good, but I was SO wrong! I usually use legs and thighs, marinate them for about 6 hours in a plastic zip-top bag, and turn them every couple of hours Only change I made was using 2 heads of roasted garlic instead of the 1 head of raw garlic (that’s HEAD, not clove ) I always use skin on, they brown and caramelize to a rich deep color I urge you to try this be brave and do it, you will be pleasantly suprised! : ) This makes a large amount, you can easily halve this recipe Prep time does not include marinating time Hope you enjoy! Correction For the large quantity it IS 4 2 1/2 lbs chicken, sorry for ommision of the 4 in the original post But Zaar won’t let me put 4 chickens in the recipe , I still have my Silver Palate cookbook that I bought over 20 years ago It is marked up with changes I have made in some recipes I changed this recipe by using a pork loin roast! You talk about yum? I invited friends in my church who had made it with chicken and it is delicious made that that way! Presentation on a long platter, deep enough to hold all the marinade/sauce I hate prunes BUT in the sauce it adds just enough sweetness to balance the saltyness of the spanish olives and the Capers When I want to impress new guests, this is my signature recipe Wonderful as leftovers Serve with a parmesan cheese Risotto cooked slowly with chicken broth You can add mushrooms, small shrimp or some small vegetables , Maple syrup is nice (reduced amount) instead of the sugar
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Bake For 50 Minutes to 1 Hour, Basting Frequently With Pan Juices. |
|
5
Done
|
Chicken Is Done When Thigh Pieces, Pricked With a Fork at Their Thickest, Yield Clear Yellow (rather Than Pink) Juice. |
|
6
Done
|
With a Slotted Spoon Transfer Chicken, Prunes, Olives and Capers to a Serving Platter. |
|
7
Done
|
Moisten With a Few Spoonfuls of Pan Juices and Sprinkle Generously With Parsley. |
|
8
Done
|
Pass Remaining Pan Juices in a Sauceboat. |
|
9
Done
|
to Serve Chicken Marbella Cold, Cool to Room Temperature 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 Juices Over Chicken. |
