Recipe - Chicken Marbella

4 Chickens, in pieces
1 Head garlic, pureed (really)
One fourth cup Dried oregano (really)
One half cup Red wine vinegar
One half cup Olive oil
1 cup Pitted prunes
One half cup Pitted olives
One half cup Capers
6 Bay leaves
1 cup Brown sugar
1 cup White wine
One fourth cup Chopped Italian parsley or
cilantro (fresh)

Source: The Silver Palate Cookbook (1979)

Method: Combine everything except the last three ingredients and
refrigerate overnight. (This is critical the marinating transform the
disk.)

Preheat oven to 350. Arrange chicken pieces in single layer in baking
pan(s) and spoon marinade on top. Sprink with brown sugar and pour wine
around.

Bake 5060 minutes, basting periodically.

Serve chicken, prunes, olives and capers sprinkled with parsley or cilantro
and pass pan juices in a sauceboat. I like this particularly well with
couscous, but rice or just bread will do.

Serving notes: I prefer this the second day. It reheats extremely well
and can also be frozen and reheated. It can also be served cool (as for a
picnic). It is my favorite dish for family gatherings of twenty or more. I
have even persuaded extremely picky children to try this and proclaim it OK
(high praise, as you may know) notwithstanding their aversion to various
ingredients. Grownups too.

Posted to JEWISHFOOD digest V96 #67

Date: Tue, 29 Oct 1996 22:58:36 0600 (CST)

From: Lori Fox lef@ogc.wustl.edu