Don’t let the strange ingredients fool you; this tastes fantastic! The chicken marinades overnight, so a little advanced planning is necessary. This is also a wonderful buffet dish!
Chicken Marbella
Servings 10
Ingredients
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup pitted prunes halved
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with some juice
- 6 bay leaves
- 1 head of garlic minced
- 1/4 cup dried oregano
- Coarse salt and freshly ground black pepper to taste
- 4 pounds boneless chickens breasts or thighs or a combination cut into larger than bite-sized pieces
- 1 cup light brown sugar
- 1 cup dry white wine
- 1/4 cup fresh Italian flat-leaf parsley or fresh cilantro, finely chopped
Instructions
- Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl.
- Add the chicken and stir to coat.
- Cover the bowl and refrigerate overnight.
- Preheat the oven to 350°F.
- Arrange the chicken in a single layer on one or two large, shallow baking pans and spoon the marinade over it evenly.
- Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
- Bake, stirring several times with the pan juices, about 45-50 minutes.
- Remove bay leaves, top with parsley or cilantro and serve.
Notes
This dish is great served over a combination of white and wild rice.
Adapted from Silver Palate.
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