Chicken Marbella
Ingredients:
4 lbs. of chicken pieces (cut into small pieces) or chicken cutlets, pounded thin (preferred)
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
coarse salt & freshly ground black pepper to taste
½ cup red wine vinegar (not balsamic…too strong)
½ cup extra virgin olive oil
1 cup of golden raisins
½ cup pitted Spanish green olives
½ cup of capers with a slight bit of the juice
4 bay leaves
1 cup brown sugar
1 cup white wine
¼ cup Italian parsley or fresh coriander (cilantro), finely chopped
Instructions:
Origin of recipe: Nancy Amoroso Binger found it from The Silver Palate Cookbook and made this recipe for the DECA Multi-Cultural Fest in January ’04, which was held at Deer Park H.S. where Nancy teaches. The original recipe called for 1 cup of prunes, but Nancy adapted it to replace with 1 cup of golden raisins. Delicious for a crowd or for a great dinner with friends. Enjoy!
4 lbs. of chicken pieces (cut into small pieces) or chicken cutlets, pounded thin (preferred)
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
coarse salt & freshly ground black pepper to taste
½ cup red wine vinegar (not balsamic…too strong)
½ cup extra virgin olive oil
1 cup of golden raisins
½ cup pitted Spanish green olives
½ cup of capers with a slight bit of the juice
4 bay leaves
1 cup brown sugar
1 cup white wine
¼ cup Italian parsley or fresh coriander (cilantro), finely chopped
Instructions:
- In a large bowl combine the chicken, garlic, pepper and salt to taste, vinegar and olive oil, raisins, olives and capers with juice, and bay leaves. Cover and let marinate, refrigerated, overnight in a non-reactive container (glass or Corningware) Stir all ingredients several times during the marinating time, if possible to make sure all ingredients are coated.
- Preheat oven to 350 degrees.
- Arrange chicken in a shallow cooking pan and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
- Bake for 50 minutes to 1 hour.
- Remove all ingredients with a slotted spoon to a serving dish and put sauce in a gravy boat. Serve with Arborio or Risotto rice or small shells or bow ties (cooked al denté), which have been drained and coated with olive oil.
Origin of recipe: Nancy Amoroso Binger found it from The Silver Palate Cookbook and made this recipe for the DECA Multi-Cultural Fest in January ’04, which was held at Deer Park H.S. where Nancy teaches. The original recipe called for 1 cup of prunes, but Nancy adapted it to replace with 1 cup of golden raisins. Delicious for a crowd or for a great dinner with friends. Enjoy!