Chicken Marbella - My mom makes this for company - so excellent - I had to try it for myself. The recipe is from the Silver Palate which was apparently the book (and store) that sparked the Mediterranean cooking movement in the 70s & 80s. The second book was called The Silver Palate Good Times Cookbook - which to me sounds like the quintessential 70s cookbook.
You marinate the chicken in all kinds of seemingly random ingredients like pitted prunes, capers and vinegar - I suggest marinating in a bowl instead of a casserole dish so the chicken gets marinated on all sides. Before popping it in the oven you add a copious amount of brown sugar and some white wine (I love recipes that use wine).
I have to reiterate how important the brown sugar is - it neutralizes the vinegary taste of the marinade to make it a lovely taste instead. If you forget it (like I did the first time making it) the chicken will taste like vinegar and your guests will try to pretend to like it - like they are doing here:
I blame my interim apartment at the time which was not the best place for entertaining. The second time around was much better - after all I had a beautiful dining room to entertain in!
I found those candlesticks in the backyard! Even the backyard of this house is classy!
- 7 Chicken breasts (bone and skin removed)
- 1 Head of garlic chopped
- 2 Tbsp dried oregano
- Salt & Pepper to taste
- 1/2 Cup Olive Oil
- 1/2 Cup Red Wine Vinegar
- 1/2 Cup Capers
- 1/2 Cup Green Olives
- 3 Bay Leaves
- 1/2 Cup Brown Sugar
- 1/2 Cup White Wine
- 1/4 Cup Fresh Cilantro (or Parsely will do)Directions
- Combine all ingredients, except the last 3, in a bowl. Add more olive oil if the chicken is not entirely coated. Marinate in the fridge for at least 2 hours.
- Lay the chicken in a casserole dish and add white wine and brown sugar.
- Cook at 350 for 30-40 minutes.
- Serve topped with fresh cilantro.