Christmas Candy Cane Craft

What are you planning to do with the kids on Christmas Eve or Christmas Day? Well this year grandma did a little craft with Benjamin. Here is what you need to get started. Candy Cane Craft Supplies: Triangle Beads Pipe … Continue reading

Chicken Marbella Recipe

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When I am in the mood for deliciously flavorful chicken, my go to recipe is Chicken Marbella. Everyone in the family loves this dish. We usually serve it with greens and polenta. It could easily be paired with mashed potatoes or any grain to help soak up the yummy sauce. Have you figured out what your cooking for the family this holiday season? Then maybe this chicken dish is for you.

Chicken Marbella

Ingredients

  • 2 chickens, 4 pounds each or larger chicken with less sauce, quartered or about 20 drum sticks and thighs with bones and skin (Don’t use skinless boneless, doesn’t work well.)
  • 1 head of garlic, peeled and finely pureed
  • 1/4 cup oregano
  • coarse salt and freshly ground black pepper to taste
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup raisins
  • 1/2  cup pitted prunes
  • 1/2 cup pitted Spanish green olives sliced
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • 1/4 cup Italian parsley finely chopped

Directions

Preheat oven to 350 degrees.

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Very important to marinate to help tenderize chicken and make super moist. (Don’t skip!)

Brown skin in a pan first to seal in juices. Then arrange chicken in a single layer in one or two large baking dishes. I always use two. I mix in brown sugar and wine into sauce and pour equally into baking dishes.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken to a serving dish, leave the liquid. Put remaining sauce in a gravy boat. I have pureed and serve or left as is. Both look and taste delicious.

*Inspired by recipe found on epicurious.com clich HERE for orginal recipe