Recipe Chicken



Chicken Marbella

I’m on a quest for roast chicken recipes using the whole chicken and when the price is good, I’ll being preparing this for a smaller group.

“Frawley of Bathers’ Pavilion, Balmoral Beach  has made Chicken Marbella from a cookbook bought by her grandmother in the 1980s. She adapts it using dried basil instead of oregano.”

Chicken Marbella

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely chopped

1/4 cup dried oregano

Coarse salt and freshly ground black pepper to taste

4 chickens, 1.25kg each, quartered

1 cup brown sugar

1 cup dry white wine

1/4 cup flat leaf parsley or fresh coriander, finely chopped

Combine the olive oil, vinegar, prunes, olives, capers with juice, bay leaves, garlic, oregano and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.

Preheat the oven to 180C. Arrange the chicken in a single layer in one or two large, shallow baking trays and evenly spoon over the marinade. Sprinkle the sugar over chicken and pour the wine around the chicken.

Bake, basting frequently with the pan juices until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the coriander or parsley.

Serves 16 pieces, 10 or more portions

From The Silver Palate Cookbook, published by Workman and distributed by Hardie Grant, $36.95

Homecook hints Frawley often halves the recipe ingredients for fewer serves. She also replaces the green olives with black ones and lines the baking tray with baking paper so it’s easier to clean.

Note:

This recipe is from Sidney Australia:

Kristy Frawley of Bathers‘ PavilionBalmoral Beach

Oven temperature 180 degrees Celsius =           F

 

 

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