Saturday, July 23, 2011

Classic Chicken Marbella

Want to have an easy dinner party main dish that just requires throwing into the oven and plating?  Go no further than this classic adapted from the Silver Palate Cookbook.

Chicken Marbella, the classic 1980's party dish is simple, classy, and delicious.  I marinate it overnight but throw ALL of the ingredients into the marinade.  Then about 1 hour before serving, throw it into an oven and serve it with rice-cooker cooked rice.  Can't get much easier than this.

Here's how I make the recipe.

3-4 pounds of chicken thighs (skin on adds flavor and moisture)
1 head of garlic, chopped
1/4 cup dried oregano
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1 cup large green olives, halved or quartered
1/2 cup capers (with a little juice to add 'natural' saltiness)
3 bay leaves
1/2 cup brown sugar
1 cup dry white wine

Marinate the chicken overnight in the refridgerator.  About 1 hour before serving, put into a covered heavy pot into a pre-heated 350°F oven. When you start smelling the sweet smells (usually about 45 min after putting it in, depending upon the size of the chicken pieces) check to see how well cooked the chicken is.  When it's juicy but no longer red, it's done. 

Serve in a shallow dish, garnish with chopped Italian flat leaf parsley on freshly cooked rice.  Spoon the marinade over the chicken and rice.  Yum.

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