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RECIPE: Chicken Marbella

December 14, 2011 1:44PM

Updated: December 14, 2011 1:44PM



MAKES 6 SERVINGS

2 chickens, quartered

4 garlic cloves, minced

3 minced shallots

2 tablespoons dried oregano

1 tablespoon coarse salt

1 teaspoon ground black pepper

¼ cup red wine vinegar

¼ cup olive oil

1 cup white wine

½ cup Cascal Dry White

1 cup pitted prunes

1 cup dried apricots

½ cup pitted green olives

¼ cup capers, rinsed

3 fresh bay leaves

½ cup brown sugar

¼ cup Italian parsley, finely chopped

Marinate chicken in garlic, shallots, oregano, salt, pepper and vinegar for 24 hours.

Heat oil in large pan and, working in batches, brown chicken on all sides, saving the marinade. Place chicken in single layer in big lasagna pan. Deglaze pan with wine and Cascal, reducing by about half. Add reserved marinade and all remaining ingredients to pan, swirl, bring to a boil again and pour mixture over chicken. Bake at 375 degrees for 1 hour, or until done. Remove bay leaves, season and serve.

Andrew Zimmern

Nutrition facts per serving: 973 calories, 58 g fat, 15 g saturated fat, 227 mg cholesterol, 49 g carbohydrates, 35 g sugars, 59 g protein, 1,652 mg sodium, 5 g fiber




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