Chicken Marbella

Ingredients:
2 - chickens, 2 1/2 lbs each, quartered
1/2 head - garlic, peeled and finely pur�ed
2 tbsp - dried oregano
1/4 cup - red wine vinegar
1/4 cup - olive oil
1/2 cup - pitted prunes
1/4 cup - pitted spanish green olives
1/4 cup - capers with a bit of juice
3 - bay leaves
1/2 cup - brown sugar
1/2 cup - white wine
2 tbsp - fresh italian parsley or cilantro, finely chopped
coarse salt and freshly ground pepper to taste

By : Adil Siddiqi
Category : Chicken
Servings : 2
Time Taken : 45-60 mins
Rating :

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Method

1. In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes olives, capers with caper juice and bay leaves.
2. Add the chicken pieces and coat completely with the marinade.
3. Cover and let be marinated, refrigerated for several hours or overnight.
4. Preheat oven to 350�F.
5. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.
6. Sprinkle chicken pieces with brown sugar and pour white wine around them.
7. Bake for 50 minutes to 1 hour, basting frequently with the pan juices.
8. 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.
9. With a slotted spoon, transfer the chicken pieces, prunes, olives, and capers to a serving platter.
10. Add some of the pan juices and sprinkle generously with parsley or cilantro.
11. Serve remaining juice in a gravy boat.