* Exported from MasterCook *

Chicken Marbella

Recipe By :
Serving Size : 16 Preparation Time :4:15
Categories : Low Carb 0-5 Poultry-Game Birds
2000 New Ethnic-Italian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 2.5 lb chickens -- quartered 1.25k
1 head garlic -- peel & crush
1/4 cup dried oregano
salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
4 tablespoons prunes -- pitted
1/2 cup olives -- spanish pitted
1/2 cup capers -- with a bit of juice
6 bay leaves
1/2 cup splenda
1 teaspoon molasses
1 cup white wine
1/4 cup italian parsley -- or cilantro

In a lg bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Add molasses and splenda to marinade. Stir well. Preheat oven to 350°F-180°C. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly and pour white wine around them. Bake for 50 min to 1 hr, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat.


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Per serving: 532 Calories (kcal); 39g Total Fat; (68% calories from fat); 36g Protein; 5g Carbohydrate; 186mg Cholesterol; 220mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
5.1 carbs, 0.7 fibre,58.4 protein, 59.9 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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