Chicken Marbella

Given it was mere days ago that I toured the picturesque Andalusian town of Marbella located on Spain's Costa del Sol, I thought it a perfect time to recycle this recipe. The version you see here is from the Silver Palate cookbook. This recipe generously feeds 10 to 12 but can easily be divided to make smaller amounts. Olé! 

Ingredients:

• 4 chickens, 2 ½ pounds each, quartered (or just a bunch of thighs)

• 4 to 6 cloves of garlic (to taste), peeled and finely pureed

• 1/8 cup of dried oregano

• ½ cup red wine vinegar

• ½ cup olive oil

• ½ cup pitted Spanish green olives

• ½ cup capers with a bit of juice

• 6 bay leaves

• 1 cup brown sugar

• 1 cup white wine

• ¼ cup Italian parsley or cilantro, finely chopped

• 1 cup pitted prunes or dried apricots or ½ cup of both (dried mangoes are also an option)

• coarse salt and freshly ground pepper to taste

Methods:
In a large bowl combine the chicken, garlic, oregano, salt and pepper, vinegar, olive oil, olives, dried fruit, capers and bay leaves. Marinate overnight in the refrigerator.

When ready to bake, preheat your oven to 350º F. and arrange the chicken in a large shallow roasting pan in a single layer. Sprinkle chicken evenly with brown sugar and pour the white wine into the pan. Baste frequently during the baking process, which will take 50 – 60 minutes. The chicken is done when the juices run clear from the thigh of the chicken when pierced with the end of a sharp knife. Transfer the chicken to a serving platter, using a slotted spoon to capture the olives, capers and fruit to place on top of the chicken. Sprinkle with chopped cilantro or parsley. The remaining juices can be placed in a sauce boat or pitcher. I served this dish with rice but couscous would be equally appropriate. Also good served at room temperature.

This recipe uses breasts and thighs. However, my sister-in-law uses smaller bite-sized pieces of chicken to make this meal easier to eat at a party where people may be dining while standing.