May 8, 2010
- Favorite Recipe!
Dear Mrs. Figgins:
I’d like to share my Aunt Nancy’s famous “Chicken Marbella” recipe.
Our family always look forward to this special lunch several times a year at Aunt Nancy & Uncle Louie’s house.
Please feel free to share it!
Jessica, Norfolk
Dear Jessica:
It sounds absolutely delicious!
No doubt many of us will be trying Aunt Nancy’s recipe soon!
Many Thanks for sharing!
Mrs. Figgins
- Chicken Marbella
Chicken Marbella
Ingredients:
4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper to taste
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 ¼ cup white wine
½ cup Italian parsley finely chopped (you may substitute with fresh coriander)
Preheat oven to 350 degrees.
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. Cover and let marinate, refrigerated, overnight.
Place chicken in a single layer in 1- 2 large shallow baking pans. Spoon marinade over chicken evenly. Sprinkle chicken pieces with brown sugar then pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices.
Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (not pink) juice.
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 the fresh parsley or coriander.
Use a sauceboat for the remaining juices in case anyone would like a little extra!
Advice & opinion on everyday issues by Mrs Figgins with common sense & good old-fashioned-values!
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