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Recipe by Michelle Cola Hasen and Randi Cola

Chicken Marbella

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Chicken Marbella
Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

9 Hours, 30 Minutes
Diets
- Gluten Free

Ingredients

Main ingredients

  • 1 head garlic, minced

  • kosher salt

  • pepper

  • 1 cup brown sugar

  • 1 cup Baron Herzog Chenin Blanc or other white wine

  • 1/2 cup fresh parsley

Directions

Prepare the Chicken

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Combine prunes, olives, capers, caper liquid, oregano, vinegar, olive oil and garlic in large shallow ovenproof dish. Season with salt and pepper.

3.

Add chicken, tossing to coat. Cover and refrigerate eight hours or overnight.

4.

Uncover chicken and sprinkle with brown sugar.

5.

Pour wine over chicken and bake one hour covered. Uncover chicken and bake 30 minutes or until golden brown.

6.

Broil for five minutes, if you prefer the skin lightly brown. Garnish with parsley.

Notes:

Allowing chicken to marinate overnight is essential to really soak up all the flavours as well as producing a tender and juicy chicken.

Credits

Recipe excerpted from Like Mother Like Daughter (2019). Adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Photography by Ariel Tarr & Michelle Diamond.

Recipe tags

capers classic Like Mother Like Daughter Michelle Cola olives prunes Randi Cola roast chicken Shabbos white wine
Chicken Marbella

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