Chicken Marbella

If you come over to one of Annie and my shabot dinners in the past two years, the odds are good you would have been served Chicken Marbella. The recipe is easy and I, at least, enjoy the outcome

Ingredients

• 8 chicken quarters
• 2 cloves fresh garlic
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 cup Spanish olives
• 1/4 cup capers
• 1/2 cup brown sugar
• 1/2 cup white wine
• 1/4 cup fresh chopped parsley
• Salt, pepper, oregano
• 3 bay leaves (optional)

Directions

1.     Put 8 chicken quarters in a Pyrex dish. Sprinkle with salt and pepper.

2.     Peel and finely chop (with a knife) 2 cloves of fresh garlic.

3.     In a bowl combine:

--chopped garlic

--1 Tablespoon oregano

-- ¼  cup red wine vinegar

-- ¼  cup olive oil

-- ¼  cup Spanish olives

-- ¼  cup capers

--3 bay leaves (optional)

-- ½  cup brown sugar

-- ½  cup white wine

-- ¼ cup chopped parsley (fresh)

Mix together with a spoon.

4.     Pour the mixture over the chicken. Cover the dish (with plastic wrap) and put in the refrigerator. Tastes better if you let sit for many hours, but not necessary.

5.     Add a few extra olives on top

6.     Preheat oven to 375 degrees.

7.     Cook chicken until it is done. Normally about 1 hour to 1 hour and 15 minutes