Chicken Marbella Derivative

"NOTE: I found the original recipe uncredited on a random website several years ago, and AFTER posting this, found out that it is from the "Silver Palate Cookbook." This version is not the original; it's been altered according to my preferences. (If you have not seen this classic cookbook, check it out, but please don't make the rabbit recipes.) This is a yummy, impressive recipe with strong flavors -- lots of fruit, garlic, wine, and spices combine to make a luscious dark sauce! I have substituted raisins in place of the prunes, but prefer the original way. This dish has been a big hit with dinner guests, even those who are hesitant to eat prunes because of their "reputation". :) (The prep time is high because I like to marinade mine overnight -- actual chopping can be done in under 20 minutes.)"
 
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Ready In:
25hrs
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Seperate the garlic into cloves, then peel and coarsely chop.
  • Place garlic into the food processor (do not process yet!).
  • Coarsely chop the prunes.
  • Add half of them to the food processor, and set the remaining chopped prunes aside.
  • Add vinegar and 1 cup of the wine to the food processor.
  • Whirl everything around until the mixture is almost (but not quite) a puree.
  • Add remaining prunes, remaining wine, oregano, capers, and half of the brown sugar to the mixture.
  • Pulse food processor for a few seconds, just enough to thoroughly mix the ingredients.
  • Poke holes in chicken.
  • Place chicken and bay leaves in a plastic bag, and pour wine mixture over chicken.
  • Marinate 12-48 hours.
  • When it's time to make dinner: Preheat oven to 350.
  • Spray non-stick spray on a shallow baking pan.
  • Arrange chicken onto pan.
  • Remove bay leaves from marinade mixture& discard them.
  • Pour marinade over chicken.
  • Sprinkle remaining brown sugar over the chicken.
  • Bake, uncovered, at 350* for 45-60 minutes, or until chicken is fully cooked.
  • Serve over noodles or rice, and enjoy!

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Reviews

  1. I am in shock that nobody has reviewed this recipe. This is absolutely amazing. I prefer to use the dark meat of the chicken but either one is good. I had this dish at my friend's Aunts house in Miami back in 2000 and have been making it ever since. When I make it, I call it Miami chicken because as most of us do with recipes...I altered it a bit but not too much. Try this, you wouldn't be disappointed
     
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RECIPE SUBMITTED BY

Hi, I'm Maura! My husband live in the Boston area with our wonderful bunnies & rats! I am a self-employed workaholic and love every second of it. :) Besides working, my passions are cooking, reading, old-school video games, doing crafty things, giving makeovers to my friends, and volunteering my time to awesomely worthy causes.
 
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