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| Chicken Marbella served with fresh veggies from Solace Farms, home of The Fancy Chicken |
A few years back, when I was in the beginning stages of chicken farming, I got to know two lovely gentlemen who were owners of The Fancy Chicken. Over the years they have helped me immensely by dispersing their chicken knowledge, sharing a few chicks, kindly giving me fertilized eggs to attempt to hatch. Most recently, we have purchased several of their fresh, free range broiler hens. (Heaven forbid I eat one of my own Ladies!)
The recipe below came to me through a dear friend, Sherry Haddox who gifted me with the lovely Austin Jr League cookbook. This is how we chose to prepare one of those fresh Fancy Chickens and it was DELICIOUS!
Chicken Marbella
(Courtesy of the Austin Jr League cookbook with a few modifications for our dietary lifestyle)
3 large chickens, cut into quarters
1/2 C coconut sugar
1/2 C Olive Oil
1/2 C balsamic vinegar
1 C prunes, pitted
1/2 C chopped fresh basil
1/2 C pitted green olives
1/2 C capers
1 T minced garlic
Salt and pepper to taste
1 C dry white wine
1/2 C chopped flat-leaf parsley
Place the chicken quarters in the seal-able plastic bags. Combine the coconut sugar, olive oil and balsamic vinegar in a bowl and mix well. Stir in the prunes, basil, green olives, capers, garlic, salt and pepper. Pour over the chicken and seal tightly. Marinate in the refrigerator for 8 to 10 hours, turning bags occasionally.
Arrange the undrained chicken quarters in a single layer in the large baking pan. Drizzle with the wine. Bake at 350 for one hour, basting frequently. Remove the chicken and sauce to a serving platter. Sprinkle with the parsley.
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| Chicken Marbella ready for the oven |
