RECIPE

Chicken Marbella American  My deep friendship with a photographer began the day he and his wife made this for me. It was served with a Ridge Zinfandel. Ingredients 2 chickens quartered and jointed 1/4 head garlic, peeled and pureed 2 tablespoons oregano 2 teaspoons coarse salt 2 teaspoons freshly ground pepper 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 cup pitted prunes 1/4 cup pitted Spanish olives 1/4 cup Nicoise olives, pitted if possible 1/4 cup capers with some juice 3 bay leaves 1/2 cup brown sugar 1/2 cup white wine 2 tablespoons parsley finely chopped     Steps 1 In large bowl combine chicken, garlic, oregano, pepper, salt, red wine vinegar, olive oil, prunes, olives, capers, bay leaves. 2 Cover and refrigerate overnight. 3 Next day, heat oven to 350°F. 4 Space out chicken in a shallow baking pan. Pour evenly the remaining marinade over the chicken. 5 Sprinkle on brown sugar and white wine. 6 Bake 50 minutes, basting with pan juices every ten minutes. 7 Pour off the pan juices in a gravy boat. 8 Serve with parsley on top. Yield servings  use metric original recipe: 4  servings Notes Another way of serving this is an appetizer by using small chicken joints. For salt we recommend Baleine Sel De Mar. Product Foodie Kitchen products used in this recipe! Poultry Shearers Stainless Steel Measuring Cups Stainless Steel Measuring Spoons Basting Brush Coarse Sea Salt Sierra Peppermill Tellicherry Pepper If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.