Chicken Marbella

4 chickens 2 1/2 pounds each, quartered
1 head of garlic, peeled and pureed
1/4 cup dried oregano
Coarse salt and fresh ground pepper to taste
1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted spanich 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 or cilantro, finely chopped

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers with juice and bay leaves.  Cover and let marinate, refrigerated overnight.

Preheat oven to 350

Arrange chicken in a single layer in one or two large shallow 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  (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to serving platter.  Moisten with a few spoonfuls of pan juices and sprinkle with parsley or cilantro.  Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature 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 the chicken.

16 pieces, 10 or more portions.


When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre.