Chicken Marbella

OH MY GOD THIS RECIPE IS SO GOOD.  How I wish I could take credit for it, but it's from The Silver Palate Cookbook. It's the most flavorful chicken dish I've ever had. I would make it way more if I could just remember that it needs to be refrigerated overnight (a very important step) and therefore involves that “thinking ahead” skill that I lack.  If you can plan ahead, make this!! Also, how pretty does it look for a dinner party? Pass it around family style with some polenta or rice or mashed potatoes!

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 pureed

¼ cup dried oregano

2 tsp salt

¼ tsp pepper

2 whole chickens, quartered (ask butcher to do this!)

1 cup dry white wine

1 cup brown sugar

2 TBSP freshly chopped parsley

In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. REFRIGERATE OVERNIGHT.

The next day:

Preheat oven to 350 degrees.

Arrange the chicken in a single layer in a shallow roasting pan (or you might need 2 pans); spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.

Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)