chicken marbella

based on the recipe from the Silver Palate Cookbook

made for us by Mark & Ann, Christmas trip to Utah 2009

serves 6-12

In a large bowl, combine:

4 chickens (2.5 pounds each), quartered (or, 2 skinless boneless thighs per serving needed)

4-6 cloves of garlic, peeled and finely pureed

0.25 cup dried oregano

1 teaspoon salt (or to taste)
0.5 teaspoon pepper (or to taste)

0.5 cup red wine vinegar

0.5 cup olive oil

1 cup pitted prunes

0.5 cup pitted olives (Spanish green, Kalamata, whatever!)

0.5 cup capers with some juice

6 bay leaves

Cover and marinate in the refrigerator for at least six hours, or overnight.

Preheat oven to 350 degrees F.

Arrange chicken in a single layer. Spoon marinade over chicken.

Add:

1 cup brown sugar

1 cup white wine

Bake for 50-60 minutes. Baste frequently.

optional -- When serving, sprinkle with:

0.25 cup Italian parsley, finely chopped.

Can be served hot, or at room temperature.

Even if cooking for only 6 servings of chicken, make the full amount of marinade because the extra sauce is GOOD!!