Title: Chicken Marabella
Categories: Poultry
Yield: 10 Servings
| 9 | lb | Chicken; (3) cut up |
| 1 | | Garlic; entire head* |
| 1/4 | c | Oregano; dried |
| | | Salt and pepper; taste |
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Olive oil |
| 1 | c | Prunes; pitted |
| 1/2 | c | Spanish olives; pitted |
| 1/2 | c | Capers |
| 6 | | Bay leaves |
| 1 | c | Brown sugar |
| 1 | c | White wine |
| 1/4 | c | Parsley; finely chopped |
*Peel and finely puree the garlic. In large bowl combine all the
ingredients EXCEPT brown sugar, wine and parsley. Cover and let marinate in
the fridge overnight. Preheat oven to 350 degrees.
arrange chicken in single layer in shallow baking pans. Spoon marinade
over chicken. Sprinkle chicken pieces with brown sugar. Pour white wine
AROUND chicken. Bake for 50 min to 1 hour. Basting frequently with pan
juices. Serve with noodles or rice. Sprinkle with parsley. Serve sauce
(remaining juices) on the side. This sounds 'weird', but I guarentee it is
delicious. Can be served hot or cold. This recipe was adapted from THE
SILVER PALATE COOKBOOK, authors Julee Rosso and Shiela Lukins. my daughter
has served this many times to guests who don't like 'olives or prunes'.
Serve on the side