Chicken Marbela For A Large Crowd Recipes

CHICKEN MARBELLA, UPDATED

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

EASY CHICKEN MARBELLA

Steps:

• Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.
• Preheat the oven to 325 degrees F (165 degrees C).
• Pour chicken and marinade into a 9x13-inch baking pan.
• Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.

CHICKEN MARBELLA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place the rosemary leaves, lemon juice, butter, garlic, soy sauce, and hot pepper sauce into the work bowl of a food processor, and pulse several times to form a paste.
• Rub the rosemary-lemon mixture underneath the skin of the chicken breast halves, and place chicken into a large Dutch oven. Arrange potatoes, carrots, onion, mushrooms, tomato, prunes, and olives around the chicken. Pour the white wine and chicken broth over the chicken and vegetables.
• Bake in the preheated oven until chicken is no longer pink at the bone and the potatoes are tender, about 1 hour and 15 minutes, stirring chicken and vegetables with pan juices after 45 minutes. An instant-read thermometer, inserted into the thickest part of a chicken breast and not touching bone, should read at least 160 degrees F (70 degrees C).

CHICKEN MARBELLA - SILVER PALATE COOKBOOK

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
• Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
• Bake for 50 minutes to 1 hour, basting frequently with pan juices.
• Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
• With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
• Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
• Pass remaining pan juices in a sauceboat.
• To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

CHICKEN MARBELLA

Steps:

• 1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
• 2. Preheat the oven to 350°F.
• 3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
• 4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
• 5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.

CHICKEN MARBELA (FOR A LARGE CROWD)

Steps:

• Mix everything together except for brown sugar and white wine.
• Put chicken in with it and marinate overnight.
• Then place in a 9x13 inch baking dish and pour white wine all over top, and then sprinkle with brown sugar.
• Bake at 350 for 1 hour making sure that you baste often.
• Use extra sauce in baking dish as gravy.

CHICKEN MARBELLA WITH DATES RECIPE

Steps:

• Place the chicken in a large, non-reactive bowl or ziplock bag and add the garlic, oregano, vinegar, oil, green olives, capers, dates, and bay leaves. Add 1 teaspoon salt and 1 teaspoon freshly cracked pepper. Mix the ingredients well with the chicken, cover the bowl, and refrigerate for 24 hours and up to 48. Stir the ingredients once or twice through the marination process, if possible.
• Preheat the oven to 400 degrees and line the bottom and sides of a large baking tray with parchment paper.
• Spread out the chicken legs on the tray, along with all the marinade ingredients. In a small bowl, whisk together the wine and date syrup and pour evenly over the meat. Place in the oven and cook for 50 - 55 minutes, basting two or three times, until the meat is golden brown on top and cooked through.
• Remove from the oven and transfer everything to a large serving platter. Garnish with chopped fresh oregano leaves and serve.

CHICKEN MARBELLA FROM THE SILVER PALATE

Steps:

• In a large mixing bowl or plastic container, combine the oil, vinegar, prunes, olives, capers, caper juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken and toss to coat. Cover and marinate in the fridge overnight.
• Preheat oven to 350ºF. Arrange the chicken in a single layer in two large shallow baking dishes and spoon all the marinade ingredients on and around the chicken. Pour half the wine into each baking pan, and then sprinkle the all chicken pieces evenly with the brown sugar.
• Bake the chicken for 45-50 minutes, or until it's cooked through, basting with the pan juices after 20 minutes.
• To serve, transfer the chicken pieces to a serving platter and spoon the prunes, olives, capers and some of the sauce on and around the chicken pieces. Sprinkle with parsley or cilantro. Serve remaining sauce on the side. Chicken Marbella can be served at room temperature.