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Monday, February 06, 2006

Chicken Marbella

This is one of my all time favorite recipes given to me by a friend in Canada! I know that you more than likely will not have all the ingredients on hand but it really is worth adding them to your weekly list. This is a great dish to make when you have company coming over, you just basically all the ingredients to the chicken, marinade it, and then bake. Serve with plain white or brown rice and a green vegetable or salad. Leftovers are great heated up or cold! Use the sauce that it makes to pour over the rice for added flavor!


4 large chicken breasts
1 garlic head, peeled & pureed/pressed
1-2 T. dried oregano
coarse salt, to taste
ground black pepper ,to taste
1/2 cup red wine vinegar (or balsamic or raspberry vinegar)
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted green olives
1/2 cup capers with a bit of juice(I omit these b/c capers are not my favorite)
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup italian parsley, finely chop

In a large bowl/ziplock bag combine chicken, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350F. Arrange chicken in a single layer in a shallow baking pan and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when the thickest part of the breast is no longer pink or about 170*.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices in a sauceboat.


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