Silver Palate Chicken Marbella

Silver Palate Chicken Marbella - start day before

1) Mix marinade:

½ cup olive oil

½ cup red wine vinegar

1 cup pitted prunes

½ cup pitted Spanish green olives

½ cup capers, with a bit of juice

6 bay leaves

1 head of garlic, peeled and puréed

½ cup fresh oregano, chopped, or 1/4 cup dried oregano

2 teaspoons of salt

¼ teaspoon freshly ground pepper

 

2) Add chicken and let marinade overnight - up to 24 hours.

2 chickens, 3 1/2 to 4 pounds each, quartered (I use boneless breasts and thighs.)

-------------------------

Heat oven to 350. 

Use 9 x 13 pan - or whatever. Pour in chicken AND marinade. 

Pour over:

1 cup dry white wine

Sprinkle with brown sugar (original recipe calls for 1 c. I go much lighter) - do NOT stir

Bake for 45 minutes to one hour.

To serve: 

2 tablespoons finely chopped flat-leaf parsley