Chicken Marbella
Preserved from 75 Years of Caring and Sharing, printed page 124.
Servings: 10 servings
Ingredients
- 3½ lb. boneless chicken breasts skin on
- 1 head garlic peeled, finely chopped
- ¼ c. dried oregano
- ½ c. red wine vinegar
- ½ c. olive oil
- 1 c. pitted prunes
- ½ c. pitted green olives drained
- ½ c. capers with bit of juice
- 6 bay leaves
- 1 c. brown sugar
- 1 c. white sugar
- ¼ c. fresh coriander leaf finely chopped; or use fresh parsley
- salt and pepper to taste
Instructions
- Heat oven to 350°F.
- Combine chicken, garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers with juice, and bay leaves. Cover and marinate overnight.
- Arrange chicken in shallow baking pans and spoon marinade over evenly.
- Sprinkle chicken with brown sugar. The printed method also directs the cook to pour white wine around the chicken.
- Bake 50 minutes to 1 hour, basting frequently with pan juices, until chicken is done.
- Transfer chicken, prunes, olives, and capers to a serving platter. Moisten with pan juices, garnish with parsley or coriander, and serve remaining pan juices separately.
Notes
Source fidelity note: The printed ingredient list gives 1 cup white sugar, while the method calls for white wine around the chicken. No white-wine quantity is given. The archive preserves this unresolved source inconsistency.
Source fidelity note: The ingredient list specifies boneless chicken breasts, while the method refers to chicken quarters; both are preserved as printed.