The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the cookbook have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here. It serves 8 generously. It is a beautiful dish!
4 large cloves garlic (peeled and crushed)
1 tbsp chopped oregano leaves (or 1/2 tbsp dried oregano)
(1/4 cup) red wine vinegar
(1/4 cup) olive oil
1/2 cup prunes
1/4 cup green olives
1/4 cup capers in brine (with some brine)
3 fresh bay leaves
flaky sea salt and freshly ground black pepper
4 boneless skin on chicken breasts
6 boneless skin on chicken thighs
(1/2 cup) brown sugar
(1/2 cup) white wine
2-3 tbsp chopped Italian parsley
To make the marinade: In a large bowl place garlic, oregano, vinegar, oil, prunes, olives, capers with some brine, bay leaves and salt and pepper to suit your taste. Remember capers and olives may be salty. Stir to combine.
Arrange chicken in a single layer in a roasting or baking dish and spoon marinade over chicken. Toss together and leave overnight in the fridge.
Preheat oven to 350 Degrees.
Making sure the chicken is skin-side up in the roasting dish and sprinkle chicken with brown sugar. Pour white wine over chicken.
Place chicken in oven and bake, basting occasionally, till chicken is cooked and skin is golden, approximately 45 minutes to 1 hour.
Toss chicken in juices and serve hot sprinkled with parsley.
Serve with mashed potatoes, rice or pasta. Delish! www.monicaskitchen.com