Hello Laura!

Here is this delicious dish from Silver Palate Cookbook. I must be honest, if you do not own a copy of this book, get it. Everything in it is scrumptious!! Also get the Silver Palate Good Times Cookbook. Both of these books have holiday dishes, dishes for New Year's, Fall, Winter, etc. Just lovely books....

By the way, I neaver lived in New Jersey, I have family in Fords, NJ, Union City, NJ. And of course, my favorite fictional family, the Sopranos live in "Joisey". I lived in "da Bronx" from 1964 to 1974. I have treasured Northern memories....

Enjoy the dish Laura. Everytime I make it my family ooohs and aaahs about it. Serve it with rice or mashed potatoes to make good use of the delicious gravy it makes. Yuummmm!!!!

Your Friend, Gina

Silver Palate's Chicken Marbella

This chicken dish is well suited for a large buffet or party. The recipe is easily halved.

Serves 12

5 lbs. boneless, skinless chicken breasts
1 head of garlic, minced
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup coriander
handful of dried apricots

In a large bowl combine chicken , garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots, olives, capers and juice, corriander and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees Fahrenheit.
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.

With a slotted spoon transfer chicken, prunes, apricots, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices. 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.