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Chicken Marbella
Submitted by Holocaust Survivor George Stern, Atlanta, Georgia


4 chickens, 2 1/2 lbs each, quartered
1 head garlic, pureed
¼ cup dried oregano
salt/pepper to taste
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes
½ cup Spanish green olives
½ cup capers with a bit of juice
6 bay leaves
1-cup brown sugar
1 cup white wine
¼ cup chopped parsley


Combine all ingredients except sugar and wine, and marinate overnight
Arrange chicken in pan and spoon marinade over; sprinkle with brown sugar and wine
Bake at 350 for 50-60 minutes, basting often
Serves 10 or more. Leftovers make a great chicken salad.


Recipes: Poultry, Chicken,Kosher

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