Made with small broiling chickens, which are marinated overnight, the Silver Palate's chicken Marbella has been popular on dinner tables sinceits cookbook was published in 1979. The dish never seems to go out of style. Serves 6.
|2||chickens (about 2½ pounds each), cut into quarters|
|6||cloves garlic, peeled and pureed|
|2||tablespoons dried oregano|
|1½||teaspoons kosher salt|
|½||teaspoon black pepper|
|¼||cup red wine vinegar|
|¼||cup olive oil|
|1||cup pitted prunes|
|½||cup pitted Spanish green olives|
|¼||cup capers (with a little juice from the jar)|
|½||cup brown sugar|
|½||cup white wine|
|2||tablespoons chopped Italian parsley|
3. Cook the chicken for 50 to 60 minutes, basting occasionally with the juices in the pan, or until the chicken is cooked through. When the thickest part of the thigh is pierced with the tip of a knife, the juices should be clear, not pink.
4. Use a slotted spoon to transfer the chicken and prune mixture to a serving platter. Moisten with a few spoonfuls of juices from the pan and sprinkle with parsley. Pass the remaining pan juices separately.
Adapted from''The Silver Palate Cookbook"