Chicken Marbella (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
5 cloves garlic, minced
02 -
¼ cup dried oregano
03 -
Salt and pepper to taste
04 -
½ cup red wine vinegar
05 -
½ cup olive oil
06 -
1 cup pitted prunes
07 -
½ cup pitted green olives
08 -
½ cup capers with a bit of juice
09 -
6 bay leaves
10 -
4 pounds chicken pieces (thighs and breasts)
11 -
½ cup packed brown sugar
12 -
1 cup dry white wine
13 -
¼ cup fresh parsley, chopped, for garnish
# Step-by-Step Directions:
01 -
In a large bowl, combine garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers with juice, and bay leaves. Mix thoroughly to create the marinade.
02 -
Add chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for 2 hours or overnight to allow flavors to infuse.
03 -
When ready to cook, preheat oven to 350°F (175°C).
04 -
Arrange chicken in a single layer in a large baking dish. Spoon marinade evenly over chicken. Sprinkle with brown sugar and pour white wine around the pieces.
05 -
Bake for 50 minutes, basting frequently with pan juices. Chicken should be nicely browned and cooked through, with sauce reduced to a syrupy consistency.
06 -
Transfer chicken, prunes, olives, and capers to a serving platter. Moisten with several spoonfuls of pan juices and garnish generously with chopped parsley.
# Helpful Notes:
01 -
Marinate the chicken for at least 2 hours, or overnight for optimal flavor development.
02 -
Use a spacious baking dish to ensure even cooking.
03 -
Baste chicken frequently during baking to maintain moisture and enhance flavor.
04 -
For less sweetness, reduce the quantity of prunes.
05 -
Adjust vinegar amount to moderate tanginess according to preference.