CHICKEN‎ > ‎

Chicken Marbella

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Marinating time: 3 hours to overnight
  • Yield: Serves 5-6

Although the original recipe calls for 4 small chickens to be quartered, you could easily do this recipe with 5 pounds of chicken pieces, thighs and breasts. Bone-in pieces would be more flavourful.

INGREDIENTS
  • 4 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
  • Garlic cloves, 5 minced
  • 4 Tbsp dried oregano
  • Coarse salt and freshly ground pepper to taste
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes
  • 1/4 cup or 8 large pitted Spanish green olives, cut in half
  • 1/4 cup capers with a bit of juice
  • 3 bay leaves
  • 1/4 cup brown sugar or preferably a brown sugar substitute
  • 1/2 cup white wine
  • 2 Tbsp fresh Italian parsley, finely chopped
INSTRUCTIONS 
1 Marinate the chicken: In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, sugar substitute, wine and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight. (You can also optionally freeze at this point.)

2 Preheat oven to 350°F. Place chicken in a large baking pan, top with marinade. Arrange chicken in a single layer in the pan and spoon marinade over it along with all the other ingredients: prunes, olives, capers, etc.

3 Bake until done: Bake for 50 minutes to 1 hour, basting occasionally 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 If the sauce is watery, remove the chicken and reduce the sauce  to make it thicker and more flavourful.

5 Serve with pan juices. 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.

6. If serving cold, let the Chicken Marbella cool to room temperature in the cooking juices before transferring to a serving platter. If the chicken has been covered and refrigerator and you are serving it outdoors or at a picnic site, allow it to come to room temperature before serving. By the time you arrive at the al fresco site or have your table set and the sides out, the temperature should be fine. Spoon some of the reserved juices over the chicken.