Ingredients
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10 lbs chicken
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1 head garlic, peeled and finely pureed
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1/4 cup dried oregano
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coarse salt & freshly ground black pepper
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1/2 cup red wine vinegar
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1/2 cup olive oil
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1 cup pitted prunes
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1/2 cup pitted spanish green olives
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1/2 cup capers with a bit juice
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6 bay leaves
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1 cup brown sugar
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1 cup white wine
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1/4 cup Italian parsley (cilantro) or 1/4 cup fresh coriander, finely chopped (cilantro)
Instructions
- Preheat oven to 350 degrees.
- 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.
- 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 (rather than pink) juice.
- With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
- Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
- Pass remaining pan juices in a sauceboat.
- 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.