Friday, October 22, 2010

Snaps From This Month's Neighborhood Pot Luck

Baby Rawls basked in the adoration of his fans after he took his first three steps!
Reggie the wonder-mailman made and brought this.
"Most of my big ideas come from the backs of catalogues I deliver."

Donna's Caramelized Vidallia Onion Tarts

And I made the old standby crowd pleaser
Chicken Marbella
Chicken Marbella Recipe

* 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on

* 1/2 head of garlic, peeled and finely puréed

* 2 Tbsp dried oregano

* Coarse salt and freshly ground pepper to taste

* 1/4 cup red wine vinegar

* 1/4 cup olive oil

* 1/2 cup pitted prunes

* 1/4 cup pitted Spanish green olives

* 1/4 cup capers with a bit of juice

* 3 bay leaves

* 1/2 cup brown sugar

* 1/2 cup white wine

* 2 Tbsp fresh Italian parsley or cilantro, finely chopped
1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
2 Preheat oven to 350°F.
3 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.
4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Serves 5.
Cost of chicken dish?  $20.00
Cost of seeing Papa Joe with a piece of Pampas Grass on the duck ramp trying to separate the ducks having a lovers tryst ?  Priceless


  1. Dearest Suzanne- Could you help me understand this one part:
    2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on

    Can you buy them quartered? And then does that mean you only end up with 8 pieces?
    The recipe sounds divine and I would truly like to give it a whirl, but I am chicken challenged. Couldn't be done with boneless skinless?

  2. I use skinless legs and thighs.
    I add extra olives and prunes because they are soooo good.
    Even though the brown sugar sounds weird - it makes it.
    Don't forget the wine in the bottom it makes it soooo tender. Let me know what you think?