MuskogeePhoenix.com, Muskogee, OK

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May 6, 2014

Mysteries good summer reads

(Continued)

CHICKEN MARBELLA

4 chickens, 2 1/2 pounds each, quartered

1 head of garlic, peeled and finely pureed

1/4 cup dried oregano

Coarse salt and freshly 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 or fresh coriander (cilantro), finely chopped

Preheat oven to 350 degrees.

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.

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 (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 sauceboat and serve with a substantial bread to sop up juices.

To serve Chicken Marbella cold for a picnic, cool to room temperature 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 juices over chicken.

Source: The Silver Palate Cookbook.

RICE SALAD

VINAIGRETTE

4 cups prepared white rice

1/2 red bell pepper, chopped

1/2 green pepper, chopped

2 cups fresh green beans, cooked

1/2 cup chopped red onion

1/3 cup prepared vinaigrette (see below)

1/4 cup pimento, garnish

Combine first five ingredients and toss with vinaigrette. Place in clear glass bowl and garnish with pimento. Refrigerate until serving.

Vinaigrette

1/2 cup olive oil

1/4 cup red wine vinegar or Japanese rice vinegar

1 tablespoon Dijon mustard

Ground fresh black pepper and sea salt to taste

1 tablespoon dried parsley

Whisk all ingredients together until well blended.

Source: The Picnic Gourmet.

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