Friday, March 28, 2014

Friday Food:

This recipe is a variation of one of my favorite recipes from the "The Silver Palate Cookbook" by Jullee Rosso and Sheila Lukins.  The original recipe uses cut up whole chicken and serves 10-12 but I prefer the boneless chicken breasts and smaller serving size.

Chicken Marbella

3 pcs boneless, skinless chicken breasts
1 tsp minced garlic
1 tsp dried oregano
Salt and pepper to taste
2 tbsp of red wine vinegar
2 tbsp olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
2 tbsp capers with a bit of juice
3 bay leaves
Brown sugar
1 cup white wine
finely chopped fresh parsley

Place the chicken in a large bowl. Cover it with the garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Rub the chicken well with the marinade and refrigerate overnight.
Preheat the oven to 350 degrees F.

Arrange the chicken in a single layer in a shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.

Bake for about 40 minutes.

Best serve with couscous or butter rice. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.

Bon Appetit!

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