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Add a photoThis recipe is modified from the very popular Silver Palate Cookbook Chicken Marbella recipe. It is a great dish for company since it needs to be marinated for 8 hours or overnight. It can be served hot or cold
Ingredientes
- 1/3 cup white wine or verjus
- 12 cloves garlic, minced (about 1 head)
- 2 Tbsp dried oregano
- kosher salt and pepper to taste
- 1/4 cup olive oil
- 1/2 cup pitted prunes
- 1/4 cup dried apricots, cut in half if large
- 1/3 cup pitted green olives
- 1/4 cup capers
- 4 bay leaves
- 1 large or 2 small chickens, cut into pieces
- 1/2 cup brown sugar
- 1/2 cup vermouth or dry white wine
- 1/4 cup minced parsley for garnish
Direcciones
- In a shallow baking dish large enough to hold the chicken in one layer combine white wine, garlic, oregano, salt, pepper, olive oil, dried fruit, olives, capers and bay leaves. Add chicken and toss to coat. Cover and refrigerate overnight.
- Preheat oven to 350 degrees. Turn chicken in marinade so the skin side is up. Top with brown sugar and vermouth or white wine.
- Place dish in oven and bake for one hour or until the chicken is cooked through. Garnish with chopped parsley before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 6 servings | |
| Calories 1117 | |
| Calories from Fat 651 | 58% |
| Total Fat 72.32g | 90% |
| Saturated Fat 19.18g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 582mg | 24% |
| Potassium 998mg | 29% |
| Total Carbs 30.69g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 23.59g | 16% |
| Protein 77.61g | 124% |
