Chicken Marbella

1 . Stage

In a large bowl, mix together oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper. Add chicken to marinade and cover tightly with plastic wrap. Transfer to the refrigerator and marinate for 2 to 6 hours, tossing mixture every few hours to ensure even marination. 

2 . Stage

Preheat oven to 350°. Transfer chicken and marinade to a large roasting pan. Pour wine all over and sprinkle brown sugar over chicken.

3 . Stage

Bake chicken, basting every 20 minutes with pan juices, until chicken reaches an internal temperature of 150°, 50 to 60 minutes total. 

4 . Stage

Increase oven to 500° and roast until chicken skin is deeply golden, about 15 minutes.

5 . Stage

Remove chicken, olives, and prunes onto a platter and cover loosely with foil. Transfer pan juices to a medium saucepan. Bring the liquid to a simmer over medium heat and let reduce by half, about 6 minutes. Season to taste with salt and pepper and whisk in cold butter and parsley.

6 . Stage

Serve chicken with a drizzle of pan juice reduction.