Chicken Marbella is a poultry main entree with a delightful combination of spices and flavors that are distinctively Spanish.
Chicken Marbella Recipe-
- 5 lb. chicken quarters, skins on, bones in (or 2, 2-1/2 lb. whole chickens, quartered)
- 1 whole bulb of garlic, cloves separated, peeled, and pureed
- 4 tbsp. fresh oregano, finely chopped (or 2 tbs. dried oregano)
- Freshly ground course sea salt and black peppercorns
- ¼ cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 12 large, pitted Spanish green olives, chopped in half
- ¾ cup pitted prunes
- 1/3 non-pareil capers, also a tbsp. of the juice
- 3 bay leaves
- 1/4 cup brown sugar
- 1/3 cup good quality, dry white wine (we suggest Chenin Blanc)
- 3 tbsp. fresh cilantro, finely chopped
- Make the marinade by combining the oregano, pureed garlic, salt and pepper (to taste), along with the prunes, capers (and capers juice), olive oil, vinegar and bay leaves in a large bowl.
- If your bowl is large enough to hold all the chicken pieces, place them into the marinade. If not, use large resealable plastic bags (as many as needed), divide the marinade equally among the bags, and equally divide the chicken parts and place them in the bags. Cover the bowl (or seal the bags, and let the chicken marinate in a refrigerator for at least 6 hours, better yet, overnight.
- In an oven pre-heated to 350°F, place the chicken on one or two large, shallow baking pans—do not stack the pieces, each should have its own place directly on the pan bottom. Before sliding the trays in all the way and closing the oven door, pour the white wine around the chicken pieces and sprinkle the brown sugar over them.
- Bake until well done. A good test is taking a thin blade sharp knife and inserting it into the thickest part of the thighs (test at least 2 of them)—the blade should come out with clear yellow juices on it. If there is any pinkness at all, bake some more. Usually an hour is about right, but it depends on your particular equipment. During the hour, every 10 minutes or so, baste the chicken with the juice-infused wine in the pans.
- When well done, remove the pans from the oven and, using a large slotted spoon, transfer the chicken, olives, capers and prunes onto a large, attractive serving platter. Put the pan juices in a pouring container and pour some over the chicken, the garnish with a generous sprinkling of chopped cilantro.
- You are ready to serve your Chicken Marbella! Any remaining juices can be set on the table in a serving bowl for each diner to use au jus.