Chicken Marbella

1. 1

   In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.

2. 2

   Cover and let marinate, refrigerated, overnight.

3. 3

   Preheat oven to 350F (180C).

4. 4

   Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.

5. 5

   Sprinkle chicken pieces with brown sugar and pour white wine around them.

6. 6

   Bake for 50 minutes to 1 hour, basting frequently with pan juices.

7. 7

   Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice.

8. 8

   With a slotted spoon transfer chicken, prunes, olives and cpaers to a serving platter.

9. 9

   Moisten with a few spoonfuls of pan juices and springle generously with parsley.

10. 10

    Pass remaining pan juices in a sauceboat.

* Per serving · 4 servings · Values may vary.

No additional tips available.