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Chicken Marbella
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Serves/Makes:10 approx.

  • 5 lbs (2.3 kg). boneless, skinless chicken breasts (I also use boneless, skinless chicken thighs)
  • 5 cloves garlic, peeled and finely pureed
  • 1/8 cup (30 ml) oregano
  • coarse salt & pepper to taste
  • 1/4 cup (60 ml) red wine vinegar
  • 1/4 cup (60 ml) olive oil
  • 1/2 cup (125 ml) pitted prunes
  • 1/4 cup (60 ml) pitted Spanish green olives
  • 1/4 cup (60 ml) capers with a bit of juice
  • 3 bay leaves
  • 1/2 cup (125 ml) brown sugar (may need a little more)
  • 1/2 cup (125 ml) white wine
  • 1/8 cup (30 ml) Italian parsley, finely chopped
  • In large bowl, combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and juice and bay leaves.
  • Cover and let marinate, refrigerated, overnight.
  • Preheat oven to 350 degrees (175 C.).
  • Arrange chicken in a single layer in 1 or 2 large shallow baking pans and spoon marinade over (olives, prunes, capers, too).
  • Sprinkle chicken with brown sugar.
  • Pour white wine around chicken.
  • Bake 50 minutes to 1 hour, basting frequently with pan juices.
  • With slotted spoon, transfer chicken, prunes, olives, capers to a serving platter.
  • Moisten with a few spoonfuls of pan juices and sprinkle with parsley.
  • Pass remaining juices in a gravy boat.
From The Silver Palate Cookbook.

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