Chicken Marbella
Description
The marinade for this chicken makes this dish very tasty. The combination of spices, vinegar, prunes, green olives, capers, wine and brown sugar leaves it juicy, tender and so flavorful! Serve it with potatoes, rice or pasta with the gravy.
Ingredients
5 lb. chicken, quartered, bone-in, skin-on
cloves from 1/2 head of garlic, peeled and finely pureed
2 T. dried oregano
coarse salt, to taste
freshly ground pepper to taste
1/4 c. chicken broth
1/4 c. olive oil
1/2 c. pitted prunes
8 large pitted Spanish green olives, halved or Kalamata olives
1/4 c. capers, rinsed
3 bay leaves
1/4 c. brown sugar
1/2 c. white wine
2 T. fresh Italian parsley, finely chopped
Directions
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In a large bowl, combine garlic, oregano, salt and pepper, broth, olive oil, prunes, olives, capers, and bay leaves. Add chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
Preheat oven to 350 degrees.
Arrange chicken in a single layer in a shallow baking pan or pans, and spoon marinade over it evenly. Sprinkle brown sugar over the chicken pieces and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest point, run with clear yellow juices, not pink.
With a slotted spoon, move chicken, prunes, olives, and capers to a serving platter. Pour some of the pan juices over the chicken and sprinkle generously with parsley.
Serves 5-8