1 large frying chicken (3 pounds or more)
2 tablespoons minced garlic
2 tablespoons dried parsley
2 tablespoons dried oregano
1/2 cup cooking oil
2 tablespoons salt
pepper to taste
Wash whole chicken and dry well inside and out with paper towels. Mix all of the spices, garlic, salt, pepper and cooking oil together. Smear over chicken inside and out. Bake at 400 degrees for 1 - 1 1/2 hours basting frequently. Serve over rice.
*We like to take all of the remaining juices after you have cooked the chicken and skim as much oil off of the top as possible and then pour remaining juices over the rice and mix it.
Wednesday, October 23, 2013
Chicken Marbella
From The Silver Palate
Serves 10-12
4 chickens, 2 1/2 lbs each, quartered (or a bunch of chicken breasts or tenders)
1 head of garlic, peeled and finely pureed (or just minced)
1/4 cup dried oregano
course salt and fresh ground pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
Mix the above ingredients together and cover and let marinade, refrigerated, overnight. You can marinade in a bowl, bag, or the casserole dish that you will be baking this in.
Preheat the over to 350 degrees.
1 cup brown sugar
1 cup white wine (or apple cider or white grape juice)
1/4 cup Italian parsley or fresh cilantro, finely chopped
Arrange the chicken in a single layer in one or two shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine or cider around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices.
We love this with JoAnn's noodles and nuts, recipe below. Or it is delicious with Allison's carnival rice that she needs to post along with comments and side notes for this recipe. This is a great dish to make for a crowd!
Noodles and Nuts (from Singleness of Heart)
1 cup butter
1 1/2 cup slivered almonds
1/2 cup poppy seeds
3/4 teaspoon salt
16 ounces krinkle noodles
In a skillet over medium heat, melt butter. Add almonds and saute until the nuts are golden brown. Stir in poppy seeds and salt. Cook noodles according to package directions; drain. Pour nut mixture over noodles. Serves 12.
Serves 10-12
4 chickens, 2 1/2 lbs each, quartered (or a bunch of chicken breasts or tenders)
1 head of garlic, peeled and finely pureed (or just minced)
1/4 cup dried oregano
course salt and fresh ground pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
Mix the above ingredients together and cover and let marinade, refrigerated, overnight. You can marinade in a bowl, bag, or the casserole dish that you will be baking this in.
Preheat the over to 350 degrees.
1 cup brown sugar
1 cup white wine (or apple cider or white grape juice)
1/4 cup Italian parsley or fresh cilantro, finely chopped
Arrange the chicken in a single layer in one or two shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine or cider around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices.
We love this with JoAnn's noodles and nuts, recipe below. Or it is delicious with Allison's carnival rice that she needs to post along with comments and side notes for this recipe. This is a great dish to make for a crowd!
Noodles and Nuts (from Singleness of Heart)
1 cup butter
1 1/2 cup slivered almonds
1/2 cup poppy seeds
3/4 teaspoon salt
16 ounces krinkle noodles
In a skillet over medium heat, melt butter. Add almonds and saute until the nuts are golden brown. Stir in poppy seeds and salt. Cook noodles according to package directions; drain. Pour nut mixture over noodles. Serves 12.
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