chicken marbella

chicken marbella

chicken marbella

1 hour 15 minutes

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Details
  • Serving Size:   5
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   19 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 3 bay leaves
  • 1/4 cup brown sugar
  • 1/4 cup capers with a bit of juice
  • 5 lbs chicken
  • Coarse salt and freshly ground pepper to taste
  • Cloves from 1/2 head of garlic, peeled and finely puréed
  • 1/4 cup olive oil
  • 8 large pitted Spanish green olives, cut in half
  • 2 Tbsp dried oregano
  • 2 Tbsp fresh Italian parsley, finely chopped
  • 1/2 cup pitted prunes
  • 1/4 cup red wine vinegar
  • 1/2 cup white wine
Instructions

In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves.

Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.2 Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.

Sprinkle brown sugar over the chicken pieces and pour white wine around them.3

Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest point, run with clear yellow juices (not pink).4 With a slotted spoon, move the chicken, prunes, olives, and capers to a serving platter.

Pour some of the pan juices over the chicken and sprinkle generously with parsley.

Serve remaining juices in a gravy boat.

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