May 28, 2007

Chicken Marbella (simply the best even after 25 years)

Chicken Marbella (simply the best even after 25 years)

10 Servings
1/2 cup olive oil, 1/2 cup red wine vinegar, 1 cup pitted prunes, 1/2 cup pitted Spanish green olives, 1/2 cup capers with a bit of juice, 6 dried bay leaves, 1 head of garlic, peeled and finely puréed, 1/4 cup dried oregano (optional), Coarse salt and freshly ground black pepper, to taste, 4 chickens (2 1/2 lbs. each), quartered, 1 cup brown sugar, 1 cup dry white wine1/4 cup Italian (flat-leaf) parsley or cilantro, finely chopped.

In a large bowl combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper. Add the chicken and stir to coat. Cover the bowl and let marinate, refrigerated, overnight.

Preheat the oven to 350°F. 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 brown sugar and pour the white wine around them.

Bake for 1 hour, basting frequently with pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest part, yield clear yellow (rather than pink) juice.With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pour the remaining pan juices into a sauceboat.

Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over chicken.

Курятина "Marbella"

1/2 чашки оливкового масла, 1/2 чашка уксуса из красного вина, 1 чашка чернослива, 1/2 чашки зеленых испанских оливок, 1/2 чашки консервированных каперсов, 1 зубец мелкo нарезанного чеснока, 1/4 чашка сухого орегано (по желанию), соль и перец по вкусу, 1.3 килограмма свежей курятины, 1 чашка коричневого сахара, 1 чашка сухого белого вина, 1/4 чашки мелко нарезанной петрушки, 6 лавровых листочков

В большой посудине смешать все ингридиенты (маринад), кроме вина и вложить куски свежей куратины. Все перемешать, накрыть крышкой и поставить в холодильник мариноваться на ночь.

Нагреть духовку до 350Ф. Положить маринованные куски курятины на деко, выложить маринад на деко и залить оставшейся жидкостью, сверху посыпать коричневым сахаром и полить вином.

Запекать 1 час, поливая соком из того же дека. Вынуть из духовки, остудить и подавать в теплом виде.

Recipe from "Silver Palate" Julee Rosso and Sheila Lukins

Once upon a time - about 25 years ago - a wondrous jewel of a food store opened on Manhattan's Upper West Side. It was christened The Silver Palate. Tiny though it was, the shop's gem-like offerings - from tempting salads to whole meals and heavenly desserts - quickly attracted customers from far and wide. The spot became a refuge for harried executives, neighborhood couples, families and solitary diners who yearned for exciting, honest foods but who didn't have lots of time to prepare them.

Для русско-язычной общины Нью-Йорка я рекомендую посетить магазин на Manhattan's Upper West Side.

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