Sunday, September 14, 2008

Moderngear Food: Chicken Marbella

This amazing dish is courtesy of another amazing dish - one Alexis Z. From A-Z Alexis is a mom to Helen, a wife to Bryan, a dynamite cookie baker and an all-around wonderful woman. She made this great recipe for my husband and I when we were in Vancouver a while ago, and I've made it three times since - it just keeps getting better!

Here's a question to ask yourself - do you like the wonderfully briny tastes of olives and capers? If you do then just stop what you are doing, run to the store and get the ingredients. Go now! We'll wait for you...

By the way, it is just great on a bed of wild and brown rice...

6/8 chicken breasts, or a mixture of legs and breasts
1 head of garlic, crushed
1/4 cup dried oregano
1/2 cup red wine vinegar
1/4 cup olive oil
1 cup pitted prunes
1/2 cup green olives (I use a full cup, and add in purple olives too)
1/4 cup capers
6 bay leaves
salt and pepper

1 cup white wine
1 cup brown sugar
1. Combine all ingredients into an oven-proof baking dish, casserole dish or roaster, and marinate in the refrigerator overnight.
2. Before baking, pour 1 cup white wine over dish, and sprinkle with 1 cup of brown sugar.
3. Bake at 350 for about 50 minutes.
4. Enjoy!

Bon App├ętit!

1 comment:

Kathryn said...

this is my "go to" dish for entertaining big groups - has been for 20 years!

so yummy and so easy