CHICKEN MARBELLA – SILVER PALATE COOKBOOK

This is one of my all time favorite recipes. It is the first dish that was avalible at the Silver Palate Cafe back in the day and the first recipe I used to feed a crowd. It is a main course that almost everyone LOVES. Because it is marinated overnight ,I usually do it even longer, the chicken is super moist and falls right off the bone. I serve it with an orzo rice or mashed potatoes . It is great hot or room temperature. Often I will triple the recipie and I am always super generous with all the ingredients when I am making the marinade. Sometimes I will just do chicken breast that has the skin on and is still on the bone.

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CHICKEN MARBELLA - SILVER PALATE COOKBOOK

CHICKEN MARBELLA - SILVER PALATE COOKBOOK

Votes: 5
Rating: 3.2
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Course

Main Dish

Cuisine

American, Mediterrarean

Prep Time

20 minutes

Cook Time

1 hour

Passive Time

12 hours marinading

Servings

people MetricUS Imperial

Ingredients

• 4 2 1/2 LB chicken quartered
• 1 head garlic peeled and finely chopped
• 1/4 cup dried oregano
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup pitted green Spanish olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup Italian parsley chopped fine
• Salt and Pepper to taste

Course Main Dish Cuisine American, Mediterrarean Prep Time 20 minutes Cook Time 1 hour Passive Time 12 hours marinading Servings people MetricUS Imperial Ingredients 4 2 1/2 LB chicken quartered 1 head garlic peeled and finely chopped 1/4 cup dried oregano 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted green Spanish olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley chopped fine Salt and Pepper to taste

Votes: 5 Rating: 3.2 You: Rate this recipe!

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