Chicken Marbella | Oregonian Recipes

Name: Chicken Marbella | Oregonian Recipes
Ingredients: 4 chickens, 2-1/2 pounds each, quartered (or 3-1/2 pounds boneless, skinless thighs); 1 head garlic, peeled and finely chopped; 1/4 cup dried oregano; Coarse sea salt and freshly ground black pepper, to taste; 1/2 cup red wine vinegar; 1/2 cup olive oil; 1 cup pitted prunes; 1/2 cup pitted Spanish green 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 or cilantro, finely chopped; 5 cups steamed white rice, for serving

recipes.oregonlive.com

This recipe is adapted from the “Silver Palate Cookbook,” and makes a large amount, making perfect for potlucks.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.

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Ingredients

4 chickens, 2-1/2 pounds each, quartered (or 3-1/2 pounds boneless, skinless thighs)
1 head garlic, peeled and finely chopped
1/4 cup dried oregano
Coarse sea salt and freshly ground black pepper, to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green 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 or cilantro, finely chopped
5 cups steamed white rice, for serving