Chicken Marbella
 One of the most popular dishes from the Silver Palate Cookbook, Chicken Marbella has been a family favorite for decades. Loved it back then; still love it now! Ingredients 2 cut-up chickens, 2½ pounds each, quartered, bone-in, skin-on (see note) 8 cloves garlic, minced 2 tablespoons dried oregano 2¼ teaspoons kosher salt 1 teaspoon freshly ground black pepper ¼ cup red wine vinegar ¼ cup olive oil ½ cup pitted prunes ¼ cup Spanish green olives ¼ cup capers, with a bit of juice 3 bay leaves ½ cup light brown sugar ½ cup white wine 2 tablespoons freshly chopped Italian parsley 2 cut-up chickens, 2½ pounds each, quartered, bone-in, skin-on (see note) 8 cloves garlic, minced 2 tablespoons dried oregano 2¼ teaspoons kosher salt 1 teaspoon freshly ground black pepper ¼ cup red wine vinegar ¼ cup olive oil ½ cup pitted prunes ¼ cup Spanish green olives ¼ cup capers, with a bit of juice 3 bay leaves ½ cup light brown sugar ½ cup white wine 2 tablespoons freshly chopped Italian parsley Instructions In a large bowl combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, overnight. Preheat the oven to 350°F and set two oven racks in the centermost positions. Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them. Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink). With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter (discard the bay leaves). Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat. (Alternatively, if you prefer a crisper, browner skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn't burn. Then proceed to serve as above.) Serve the chicken hot or room temperature. Note: You can substitute all white or dark meat depending on what your family likes. I've also seen appetizer versions made entirely with small drumsticks and wings. In a large bowl combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, overnight. Preheat the oven to 350°F and set two oven racks in the centermost positions. Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them. Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink). With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter (discard the bay leaves). Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat. (Alternatively, if you prefer a crisper, browner skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn't burn. Then proceed to serve as above.) Serve the chicken hot or room temperature. Note: You can substitute all white or dark meat depending on what your family likes. I've also seen appetizer versions made entirely with small drumsticks and wings. Nutrition Information Powered by Per serving (6 servings) Calories: 821 Fat: 50 g Saturated fat: 12 g Carbohydrates: 25 g Sugar: 18 g Fiber: 2 g Protein: 62 g Sodium: 963 mg Cholesterol: 280 mg Per serving (6 servings) Calories: 821 Fat: 50 g Saturated fat: 12 g Carbohydrates: 25 g Sugar: 18 g Fiber: 2 g Protein: 62 g Sodium: 963 mg Cholesterol: 280 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.