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11/06/2020 By Frodenheng.lu

Chicken Marbella

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Chicken Marbella

Course Main Course
Cuisine North America
Keyword Chicken
Servings 8

Ingredients

  • 120 ml olive oil
  • 120 ml red wine vinegar
  • 200 g prunes pitted
  • 100 g Spanish green olives pitted
  • 100 g capers with a bit of juice
  • 6 bay leaves
  • 1 head garlic peeled and puréed
  • 30 g oregano fresh, chopped
  • salt and black pepper freshly ground
  • 2 chickens 2 kg each, quartered
  • 240 ml white wine dry
  • 200 g sugar brown
  • 2 tbsp parsley flat-leaf, finely chopped

Instructions

  1. In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper to taste. Add the chicken pieces and turn to coat. Refrigerate overnight.
  2. Preheat the oven to 180°C.
  3. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
  4. 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.)
  5. Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 120 ml. Strain into a heatproof bowl, add the parsley and pour over the chicken.

Recipe Notes

Recipe by the New York Times, photo by https://shewearsmanyhats.com/chicken-marbella-recipe/

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Creating this blog means to me sharing with others my “Dada” for food and cooking .
I estimate that you can find all kind of useful information, recipes I found and selecteds and collected.
Myself, although having no Hungarian origins, I pretend being a great specialist for “ gulasch soup”.
As a “Luxemburger“ I have also skills in all the “Lëtzebuerger Spezialitéiten“ like described in the famous song: Donnerknippchen ech kommen elo grad vun enger prachtvoller Friess …
However my highlight is the cheese fondue, that delights me since decades and meanwhile I have experienced numerous combinations of cheese.
But with great pleasure I’m touring also in other countries kitchens, to see what’s on with the “succulent” taste.
Since years I am a great fan of Paul Bocuse, Joël Robuchon, Alfons Schubeck and many others.
In a second life, I shall take their succession, 100%. Trust me! Weider liesen →

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