Back in the day when we were making wine in the garage at Taft Street (late 70’s), interest in home cooking was taking off, and one of the most popular dishes around was a chicken recipe from The Silver Palate Cookbook. It was a rare potluck where Chicken Marbella wasn’t served. It has held up quite well and we still serve it – usually with Taft Street Alexander Valley Merlot.
- 2 chickens, each cut into 8 pieces
- ½ head garlic, peeled and pureed
- 1 tablespoon oregano
- Salt and pepper to taste
- 2 tablespoons red vinegar
- ¼ cup olive oil
- ½ cup prunes
- 2 tablespoons pitted green olives
- 2 tablespoons capers
- 3 bay leaves
- ½ cup brown sugar
- ½ cup white wine
- Chopped parsley for garnish
- In a large bowl combine chicken, garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and bay leaves. Cover and refrigerate overnight.
- Preheat oven to 350. Arrange chicken in a single layer on a large baking pan and spoon marinade on top. Sprinkle with brown sugar and white wine.
- Bake for an hour, basting frequently. Remove to serving platter, moisten with juices, and top with parsley. Pass remaining juices in a sauceboat. Enjoy!