Photography by James Tse
Food Styling by Carol Dundar
First published in Wish November 2005
food
Chicken Marbella
A favourite recipe from a favourite cookbook, The Silver Palate Cookbook by Julee Rosso and Sheila Lukins (Workman Publishing Co., 1982).
Ingredients (Makes 8-10 servings)
| 2 | 3-4 pound chickens, cut into 8 pieces |
| 10 | whole garlic cloves |
| 1/4 | cup dried oregano |
| 1/2 | cup red-wine vinegar |
| 1/2 | cup olive oil |
| 1 | cup pitted prunes |
| 1/2 | cup pitted Spanish olives |
| 1/2 | cup capers |
| 6 | bay leaves |
| 1 | cup brown sugar |
| 1 | cup white wine |
| 1/4 | cup fresh Italian parsley |
Instructions
- In a large bowl, combine chicken with all ingredients except brown sugar, white wine and parsley. Cover and let marinate overnight.
- Preheat oven to 350 F. Arrange chicken in a single layer in one or two large, shallow oven-safe baking dishes and evenly spoon marinade over top. Sprinkle with brown sugar and pour white wine around it.
- Bake for 50-60 minutes, basting frequently with pan juices until chicken is done. With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and garnish with parsley. Great with mashed potatoes, rice or vegetables.
Nutritional information
Nutrients per serving: 578 calories, 32 g fat, 35 g protein, 38 g carbohydrates, 3 g fibre. Excellent source of vitamins B6 and B12, niacin, pantothenic acid, iron, phosphorus, zinc and magnesium.
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Judy writes:
This is THE BEST recipe for a new taste treat. It is "so" worth the efford. Prepare yourself for the best taste treat you've ever had. I threw in a few apricots and just a handful of fresh cranberries for a nice harvest touch. Wonderful!!
—posted October 8, 2007 at 11:23 a.m.
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