B&T Dinners

Chicken Marbella

Name: Chicken Marbella
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 cut-up chickens, (2½ lbs (1.1 k) each, quartered, bone-in, skin-on (see note); 8 cloves garlic, (minced); 2 tablespoons dried oregano; 2¼ teaspoons kosher salt; 1 teaspoon freshly ground black pepper; ¼ cup red wine vinegar; ¼ cup olive oil; ½ cup pitted prunes; ¼ cup Spanish green olives; ¼ cup capers, (with a bit of juice); 3 bay leaves; ½ cup (packed) light brown sugar; ½ cup white wine; 2 tablespoons freshly chopped Italian parsley

6 servings

분량

20 minutes

활동 시간

1 hour 10 minutes

총 시간

요리 시작

재료

2 cut-up chickens, (2½ lbs (1.1 k) each, quartered, bone-in, skin-on (see note)

8 cloves garlic, (minced)

2 tablespoons dried oregano

2¼ teaspoons kosher salt

1 teaspoon freshly ground black pepper

¼ cup red wine vinegar

¼ cup olive oil

½ cup pitted prunes

¼ cup Spanish green olives

¼ cup capers, (with a bit of juice)

3 bay leaves

½ cup (packed) light brown sugar

½ cup white wine

2 tablespoons freshly chopped Italian parsley

방향

In a large bowl combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, overnight.

Preheat the oven to 350°F (175°C) and set two oven racks in the centermost positions.

Arrange the marinated chicken in a single layer in two 9 x 13-in (23 x 33-cm) baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter (discard the bay leaves). Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat. (Alternatively, if you prefer a crisper, browner skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 in (13 cm) from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn't burn. Then proceed to serve as above.) Serve the chicken hot or at room temperature.

영양 정보

1회 제공량

칼로리

821 kcal

지방 전체

50 g

포화 지방

12 g

불포화 지방

트랜스 지방

콜레스테롤

280 mg

나트륨

963 mg

탄수화물 전체

25 g

식이섬유

2 g

총 당류

18 g

단백질

62 g