|
|
Chicken Marbella
You should marinade the
chicken the night before serving. Select pieces that your friends and family
like. I always cut the breasts into 2 to 3 sections. Even if folks don't like
dark meat, they will love the drumsticks, thighs and wings.
PRE-HEAT to 350
Ingredients:
MIX THE FOLLOWING IN A LARGE CONTAINER BIG ENOUGH TO INCLUDE THE CHICKEN
2 garlic clove finely minced
1/2 cup olive oil
1 T of coarse sea salt - or less due to capers and olives being salty - add it
last after tasting the marinade.
2 t pepper - to taste
1 cup olives stuffed with pimentos
1 14-15 oz can of black olives drained
1/2 cup red wine vinegar
12 oz. of packaged pitted bite-size dried plums
3.5 oz of capers
.5 oz dried oregano
6 bay leaves
ADD:
9-10 lbs +- of a variety of chicken pieces and refrigerate it overnight or
longer. Turn it every so many hours in the marinade. I prefer removing at least
1/2 of the fat and skin from the chicken.
PLACE:
Arrange the chicken in two 13x9 pans or one bigger pan.
Pour marinade over the chicken
SPRINKLE with 1 cup of brown sugar.
POUR 1 cup of dry white wine around the chicken pieces
BAKE: for 65 to 85 minutes. About 45 minutes into baking, add some chopped
spring/green onions on the top. Check it at 65 but we found that it needed at
least another 20 minutes.
Sprinkle fresh chopped parsley over the top and serve with all the juices. Rice
is nice long with it along with roasted veggies.
Serves 8-10
|
|
|
