Ingredients
THE SILVER PALATE COOKBOOK
4 chickens,2 1/2lb ea, quartr'd
1 garlic head, peeled & pureed
1/4 cup dried oregano
1 coarse salt, to taste
1 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 italian parsley, finely chop
Directions
In a large bowl combine chicken quarters, garlic, oregano, pepper and
coarse salt to taste, vinegar, olive oil, prunes, olives, capers and
juice, and bay leaves. Cover and let marinate, refrigerated,
overnight. Preheat oven to 350F. 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. Chicken is done when thigh pieces, pricked with a fork at
their thickest, yield clear yellow juice. With a slotted spoon
transfer chicken, prunes, olives and cpaers to a serving platter.
Moisten with a few spoonfuls of pan juices and springle generously
with parsley. Pass remaining pan juices in a sauceboat. To serve C
hicken Marbella cold, cool to room temperture 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 juice over chicken.
Servings: 10 servings
Chicken Marbella Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can follow the history of `recipes` far back into ancient history, in fact as far as the Egyptians, and maybe further still. In practice though, mostly, these ancient recipes were just very basic pictorial recipes for meal preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, there were two books from the 14th Century ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that we all know today, but rather accounts of the types of meals served to the wealthy. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the East, including parsley and basil. The introduction of these new tastes caused an outbreak in publications on food, most of which are now in private cookery archives. For the centuries that followed, the rich and powerful families of the West strove to lay on the best banquets, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery books were starting to become popular due to increased literacy, people having more spare time and being a little richer. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken Marbella recipe.
