This is one of my all time favorite recipes. It is the first dish that was avalible at the Silver Palate Cafe back in the day and the first recipe I used to feed a crowd. It is a main course that almost everyone LOVES. Because it is marinated overnight ,I usually do it even longer, the chicken is super moist and falls right off the bone. I serve it with an orzo rice or mashed potatoes . It is great hot or room temperature. Often I will triple the recipie and I am always super generous with all the ingredients when I am making the marinade. Sometimes I will just do chicken breast that has the skin on and is still on the bone.
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CHICKEN MARBELLA - SILVER PALATE COOKBOOK
CHICKEN MARBELLA - SILVER PALATE COOKBOOK
Servings10 people
Prep Time20 minutes
Cook Time1 hour
Passive Time12 hours marinading
Ingredients
- 42 1/2 LB chickenquartered
- 1head garlicpeeled and finely chopped
- 1/4 cup dried oregano
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1cup pitted prunes
- 1/2 cup pitted green Spanish olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1cup brown sugar
- 1cup white wine
- 1/4cup Italian parsley chopped fine
- Salt and Pepper to taste
