Page 128 - UMass2018_CookBook

Ingredients
Serves 6 to 8
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, cloves peeled and puréed
1⁄2 cup fresh oregano leaves, chopped, or 1⁄4 cup dried oregano
2 teaspoons salt
1⁄4 teaspoon ground black pepper
2 (3 1⁄2- to 4-pound) chickens, quartered
1 cup dry white wine
1 cup packed light brown sugar
2 teaspoons finely chopped fresh parsley
The Silver Palate's Chicken Marbella
Mitchell Family, New Marlborough, MA
“This briny, sweet combination is the family FAVORITE! The girls (Eliza, Class 2015; Isabel, Class 2016; and Samie, Class 2020) request this at every birthday dinner. I serve it either on top of quinoa or on risotto. And it is even better at room temp the next day. It also is a great dish to make when serving a crowd. I double, and sometimes quadru- ple, the recipe when we are entertaining.” — Leslie Migliaccio Mitchell
Preparation
1. In a large bowl, stir together the oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
2. Preheat oven to 350°F.
3. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade evenly over the chicken. Pour in the wine and sprinkle the chicken with the brown sugar.
118 | TASTE OF HOME