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2 - chickens (2.5 lbs each) quartered
1/2 head - garlic, peeled and finely pureed
2 tbsp - dried
1/4 cup - red wine
1/4 cup -
1/2 cup - pitted
1/4 cup - pitted Spanish green
1/4 cup - capers with a bit of juice
1/2 cup -
1/2 cup - white wine
2 tbsp - fresh Italian
or cilantro, finely chopped
coarse salt and freshly ground pepper to taste
How to Make Chicken Marbella
In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes olives, capers with caper juice and bay leaves.
Add the chicken pieces and coat completely with the marinade.
Cover and marinate, refrigerated for several hours or overnight.
Preheat oven to 350 F.
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 the pan juices.
Take a fork and prick the chicken meat to check if the chicken is cooked properly. When it is pricked it should yield clear yellow juice and not pink.
With a slotted spoon, transfer the chicken pieces, prunes, olives, and capers to a serving platter.
Add some of the pan juices and sprinkle generously with parsley or cilantro.
Serve remaining juice in a gravy boat.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.