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Chicken Marbella

August 2, 2009, 11:19 am

Posted by nowserving in The Kitchen
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Chicken Marbella

1 cup dried pitted prunes
1 cup pitted green olives
2 tb capers, drained
6 cloves garlic, chopped

4 bay leaves
2 tb dried oregano
1/4 ts dried red pepper flakes
1/4 cup olive oil
1/4 cup red wine vinegar
4 lbs bone-in chicken pieces
coarse salt
freshly ground pepper
1/4 cup brown sugar
1/2 cup dry white wine

In a shallow glass dish or resealable plastic bag, combine first nine ingredients. Season chicken pieces liberally with salt and pepper. Add chicken to marinade, turning well to coat. Marinate, covered in refrigerator for several hours or overnight.

Preheat oven to 400 degrees. Prepare a baking dish with non-stick cooking spray.

Place chicken pieces in baking dish. Pour marinade over chicken. Sprinkle with brown sugar and pour white wine into dish.

Bake for one hour, basting occasionally. Remove chicken pieces to serving platter. Defat juices if necessary, and pour over chicken. Arrange prunes and olives around chicken.

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Comments

Posted by grainofsalt
on August 24, 2009, 2:28 pm

This is a delicious dish! When I've made in the past I substituted boneless thighs for the bone-in pieces; I just find sometimes I'm too lazy to remove all the bones when I'm eating

The saltiness of the olives and capers is balanced perfectly by the dried fruit. Yum!

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Posted by nowserving
on August 24, 2009, 6:45 pm

This is really a fantastic dish, Annie! Agreed, the savory/sweet balance is the key!

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