The Silver Palates Chicken Marbella Recipes

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
• Arrange chicken in a single layer in one or two large, shallow baking pans 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, basting frequently with pan juices.
• Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
• With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
• Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
• Pass remaining pan juices in a sauceboat.
• To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Steps:

• In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
• Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
• Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
• Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

Steps:

• Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
• Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
• Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.

Steps:

• Add olives and capers to the container of a food processor; process until fairly smooth; set aside.
• Position oven rack so that it is in the center of the oven; preheat to 400°.
• Add balsamic vinaigrette, olive/caper mixture, garlic, oregano, bay leaves, and prunes in a mixing bowl; stir well to combine.
• Add in chicken tenders; fold in.
• Transfer mixture to a 13x9 inch glass or ceramic casserole dish; make sure chicken tenders are in one layer and not on top of one another.
• Sprinkle the brown sugar evenly over the chicken.
• Pour the wine around the tenders (not on top of the chicken, otherwise the brown sugar will get rinsed off the top of the chicken) Bake for 25-30 minutes or until the chicken has carmelized on top and juices run clear.
• Discard bay leaves.
• Good served warm with rice or couscous; also good served cold.