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Chicken Marbella
A sweet and savoury chicken dish perfect to serve to your crowd!
YIELDS
8
Ingredients
- 1/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup pitted prunes, halved
- 1/2 cup pitted green olives, halved
- 1/2 cup capers
- 2 tablespoons caper brine
- 4 bay leaves
- 8 cloves of garlic, peeled and chopped
- 3 tablespoons dried oregano
- 1 1/2 teaspoons of salt
- 1/2 teaspoon freshly ground pepper
- 16, bone-in, skin-on chicken thighs
- 1 cup dry white wine
- 1/2 cup brown sugar
- Flat leaf parsley for garnish
Directions
- In a large bowl (or in a large sealable freezer bag), combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
- Preheat the oven to 350°F.
- Arrange the chicken thighs in a single layer, skin side up, in a shallow roasting pan. Spoon the marinade over it evenly. Pour the wine around the chicken pieces and sprinkle the chicken with the brown sugar.
- Bake the chicken for about 75 minutes, basting every 20 minutes until it is cooked through (145°F), and the juices run clear when pricked with a fork. (If the chicken browns too quickly, cover with foil.)
- Remove the chicken from the oven and let it rest for five minutes.
- Transfer the chicken to a serving platter. Spoon the prunes, olives, capers and juices over the chicken. Garnish with parsley and serve. Enjoy!
