Our 120 year milestone cookbook has now arrived! This beautiful book contains over 200 recipes and stories from our St Catherine’s community and many stunning images.

There is a limited print run so be sure to get in early.

Looking for a crowd pleasing dish for your summer dinner party? Try this mouth watering Chicken Marbella recipe from our 120 Celebration Recipe Book provided by the Reinke Family.

“This recipe is a family favourite that my mother Jennifer Hawkins cooked many times for us growing up in the Riverina and is also a hugely successful and easy dinner party dish.” Fiona Reinke, Sabrina Reinke (Year 11) and Louisa Reinke (Year 7)

Preparation time 20 minutes, plus overnight to marinate.
Cooking time 40 minutes
Serves 10 to 12

10 – 12 Chicken Fillets
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
Sea salt, freshly ground black pepper
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
¼ cup Italian parsley or fresh coriander or both finely chopped

In a large bowl combine chicken, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate, refrigerated overnight.

Preheat oven to 180°C.

Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken with brown sugar and pour white wine around them.

Bake for 40 minutes basting frequently with pan juices. Chicken is done when pricked with a fork and clear juice evident.

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.

Put remaining pan juices in a sauceboat.

To serve chicken Marbella cold, 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 juice over the chicken.

Great served with cous cous and a green salad.