Chicken Marbella
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
52
Spice
59
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Wine Vinegar (red-)1 cup
Pitted Prunes1 cup
Oregano (dried)1 cup
Brown Sugar1 cup
White Wine (dry)Directions:
1
Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl
2
Add the chicken and stir to coat
3
Cover the bowl and refrigerate overnight
4
Preheat the oven to 350°F
5
Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly
6
Sprinkle the chicken pieces with the brown sugar and pour the white wine around them
7
Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour
8
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter
9
Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro
10
Pass the remaining pan juices in a sauceboat
11
Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl
12
Add the chicken and stir to coat
13
Cover the bowl and refrigerate overnight
14
Preheat the oven to 350°F
15
Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly
16
Sprinkle the chicken pieces with the brown sugar and pour the white wine around them
17
Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour
18
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter
19
Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro
20
Pass the remaining pan juices in a sauceboat