Chicken Marbella
2 chickens, 2 ½ pounds each, quartered, skins removed
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
coarse salt and freshly ground pepper to taste
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes, dried apricots, dried figs or any combination of your favorite dried fruits
½ cup pitted Spanish green olives
½ cup capers with a bit juice
6 bay leaves
½ cup brown sugar
1 cup white wine
¼ cup Italian parsley or fresh coriander (cilantro), finely chopped
In a large bowl combine chicken quarters, garlic, oregano, pepper, and coarse salt to taste, vinegar, olive oil, dried fruits, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
Preheat oven to 350 degrees Fahrenheit.
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 the pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon, transfer chicken, dried fruits, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
8 pieces, 5 or more portions
dutchbaby's notes: I am a great fan of all the Silver Palate cookbooks. This is by far my favorite recipe of Rosso and Lukins'.
Modifications to the original recipe:
* The original recipe calls for 4 chickens instead of two, but I didn't change the proportions of the remaining ingredients because double the amount of sauce is a real bonus!
* The original recipe calls for prunes only, I like to use other dried fruits as well.
* The original recipe call for 1 cup brown sugar, I prefer to add only ½ cup.
angel-in-love's notes: Made the same recipe modifications as dutchbaby plus: I used only chicken tenders and I tried to find apricots that are not too sweet.
1 comment:
I added even less brown sugar, maybe 1/4 cup (not packed) and that is with 1 1/2 times the quantities of the rest so that there is lots of liquid, and added that to the marinade instead of the sprinkle option. I also just used an easy 2.5 pound of frozen ice glazed chicken tenders (ssshhh), and threw in a bit of the fresh herbs I had growing (chives, basil).
Post a Comment