CHICKEN MARBELLA

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Chicken Marbella 10 servings
4 chickens, 2 1/2lb ea; quartered
1 garlic head, peeled & pureed
1/4 cup dried oregano (or 2 Tbsp. fresh oregano says KTK)
1 coarse salt, to taste
1 ground black pepper,to taste
1/2 cup red wine vinegar (or balsamic or raspberry vinegar)
1/2 cup olive oil
1 cup pitted prunes (KTK would add dried cherries)
1/2 cup pitted spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup italian parsley, finely chop

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste,
vinegar, olive oil, prunes, olives, capers and
juice, and bay leaves. Cover and let marinate, refrigerated,
overnight. Preheat oven to 350F. 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 pan juices. Chicken is done when thigh pieces, pricked with a fork at their
thickest, yield clear yellow juice. With a slotted spoon transfer chicken, prunes, olives and
cpaers to a serving platter. Moisten with a few spoonfuls of pan juices and springle
generously with parsley. Pass remaining pan juices in a sauceboat. To serve Chicken
Marbella cold, cool to room temperture in cooking juices before transferring to a serving
platter. If chicken has been covered and refrigerated, allow it to return to room temperature
before serving. Spoon some of the reserved juice over chicken.

Chicken Marbella#2
4 chickens, pieced in quarters
1 head garlic, pureed
1/4 c. dried oregano
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1/2 c. pitted Spanish olives
1/2 c. capers with bit of juice
6 bay leaves
1 c. brown sugar
1 c. white wine
1/2 c. chopped parsley
In large bowl, combine chicken, garlic, oregano, vinegar, olive oil, prunes, capers, olives and bay leaves. Add half
cup each of wine and brown sugar. Cover and refrigerate overnight. Preheat oven to 350°. Arrange chicken in large shallow pans and pour marinade over. Sprinkle with remaining wine and brown sugar. bake 50 to 60 minutes, basting with juices.