Ingredients: |
Ingredients: 8 boneless, skinless chicken breast halves
4 - 6 cloves garlic, minced
1 tbl. dried oregano
Coarse sea salt and freshly ground black pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup pitted prunes, cut in half
1/2 cup Spanish green olives
1/4 cup capers, with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
1/4 cup parsley or cilantro, chopped
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Directions: |
Directions:In a large bowl or gallon zip-loc bag, combine chicken breasts with garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and allow to marinate, refrigerated, overnight.
Preheat oven to 350º.
Arrange chicken breasts in a single layer in one large (or two smaller) baking pan(s). Spoon marinade over evenly, then sprinkle with brown sugar. Carefully pour white wine around them.
Bake, covered with foil, for about 40 minutes. Remove chicken to a serving platter and, using a slotted spoon, artistically place olives, capers and prunes around chicken. Moisten with some of the pan juices, then sprinkle with chopped cilantro or parsley to garnish. Pour remaining pan juices in a sauceboat to serve alongside. I think this is best served with Carolina Gold rice. |
Personal
Notes: |
Personal
Notes: Except for proportions and using boneless chicken breasts, this is pretty much the recipe from the classic and beloved Silver Palate Cookbook. Why mess with perfection?! I've turned to this recipe again and then again when I wanted something easy, dependable and delicious. And if I'm taking it to friends, I always do the math to ensure there's enough for them, and enough for us! Adjust accordingly.
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This recipe for Chicken Marbella is from