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Chicken Marbella

Course: Main Course
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.