chicken marbella
 
(1st place winner of the 1999 poison lake rendezvous black pot cook-off!) 
 
4   chickens - 2 1/2 pounds each quartered (or - 2 packages of breasts and
  one package of thighs)
 
1 head  of garlic - peeled and pressed
1/4 cup  dried oregano
1/2 cup  red wine vinegar
1/2 cup  olive oil
1 cup  pitted prunes
1/2 cup  pitted spanish olives
1/2 cup  capers - with a bit of juice added
6   bay leaves
  salt and pepper to taste
 
mix ingredients in a large bowl - transfer to double lined large plastic 
bag, marinate and refrigerate over night. 
prepare 24 coals for blackpot. once coals are ready - pour marinated 
chicken into a 12 inch blackpot. mix together 1 cup of brown sugar and 
1 cup white wine and pour this over the marinated chicken. 
place 12 briquettes under the blackpot and 12 briquettes on the lid of 
the blackpot. at the same time, prepare another 20 coals for use. after 
about 15 minutes, remove the lid from the blackpot to see if ingredients 
are cooking properly - you don't want to burn the food. at the same 
time, baste the chicken with the pan juices and continuing doing so 
about every 15 minutes. if chicken is cooking too quickly, adjust the 
coals appropriately. after about 30 minutes, it will be necessary to add 
more fresh coals underneath the pot as well as on top of the lid. 
this dish is very fragrant and will cause a stir in camp when the lid is 
removed from the pan and the ingredients are basted periodically. 
(this dish is also easily adaptable to home cooking in a regular oven - 
simply place the chicken mixture in a single layer in a 13 x 9 x 2 inch 
baking dish, cook at 350 degrees for one hour.) when i prepared this 
dish for judging, i used boneless, skinless, chicken breasts that i cut 
into about 6 pieces. after the contest, the dish was placed on a table 
for our potluck dinner. 
 
note: we have a "tin tee pee" so i am able to refrigerate my chicken 
mixture in our refrigerator in zip lock bags. however - i have mixed the 
chicken, placed it in plastic bags and stored it overnight in our ice 
chest - so i know it is a recipe that can be prepared in a primative 
camp also. 
 
thank you and enjoy! 
faye gill "flinch" 
sonoma valley muzzleloaders 
flin...@slipnet.com 
 
 
 
 
 
(ID: 75519) Mirror: rec.food.recipes: Tue, Nov 9, 2004


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