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Show #19
Guest: Jody Perze
Silver Palate Chicken Marbella
4 chickens, 3 lbs. each, quartered or fully cut up
1 head of garlic, about 10 cloves, finely pureed
1/4 cup dried oregano
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted dried plums ( prunes)
1 cup pittted green olives (whole)
1/2 cup caprers with a bit of their brine
6 bay leaves
salt and pepper to taste
Combine all ingredients and let marinate ovenight
Preheat oven 350 degrees
1 cup brown sugar
1 cup white wine of your choice
1/4 cup italian parsley or cilantro finely chopped
Arrnge in single layer with marinade wvenly distributed over chicken
Pour white wine around chicken careful to not wash off marinade and sprinkle with brown sugar
Bake for 50 minutes to 1 hour or until thigh juices run clear
To serve at room temp. allow chicken to cool in the cooking juices
Ask for Stephen Shoaf
P.O. Box 549
303 Long Avenue
Port St. Joe, FL 32456
Tel: 850.229-8217 Fax: 850.229.8392
eMail: wshoaf@theappliancesolution.com
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