This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Chicken Marbella

4 2½-pound chickens, quartered
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
coarse salt and freshly ground black pepper to taste
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
¼ cup Italian parsley or cilantro, finely chopped

Heat oven to 350°. In a large bowl, combine the chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and bay leaves. Cover and refrigerate overnight.

Arrange the chicken in a single layer in one or two large, shallow baking pans, and evenly spoon the marinade over it. Sprinkle the chicken with brown sugar, and pour the wine around them. Bake for 50 minutes to an hour, basting frequently with the pan juices. The chicken is done when the thigh pieces, pierced with a fork at their thickest part, yield clear yellow juice.

With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices, and sprinkle generously with parsley or cilantro. Pass the remaining pan juices in a sauceboat.