Chicken Marbella, I believe, originates in the original Silver Palette Good Times Cookbook. It is a catering standby because of its fragrant Meditteranean scent and how great it packs and holds for events. Chicken marinates with oregano, bay leaves, olives and prunes. Just before baking, a sprinkle of brown sugar and dry white wine are added. I'm not sure if there are kosher for Passover capers. If not, leave them out as everything else should be available. Fresh oregano is fabulous but dried works.
|Number of servings:||2 chickens, 8 - 12 servings|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 2 chickens, cut into pieces
- 2 tablespoons minced garlic
- 2 tablespoons dried oregano, or 1/3 cup fresh
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cups prunes, diced
- 1/4 cup green olives, chopped
- 2 tablespoons capers
- 4 bay leaves
Just before baking:
- 1/2 cup brown sugar
- 1/2 cup white wine
- 2 tablespoons parsley
Cut chicken into pieces. Rinse and pat dry. Set aside in 2 gallon plastic bag or large bowl.
Assemble marinade ingredients. Dice prunes, pit and chop olives and add to measuring cup.
Combine all marinade ingredients and stir to blend.
Add marinade to plastic bag or bowl of chicken. Cover and set aside in refrigerator for at least 8 hours or overnight.
Preheat the oven to 375'. Line a shallow baking pan with foil and arrange chicken in a single layer. Sprinkle with brown sugar and wine.
Bake until chicken is golden brown and 165'. Remove to serving platter, garnish with either sprigs or chopped parsley.
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