Name: Chicken Marbella
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1/3 c. extra-virgin olive oil -; 1/2 c. red wine vinegar -; 1 c. large pitted prunes -; 1 c. large green olives, pitted -; 1/2 c. capers -; 8 bay leaves -; 1 head garlic, cloves separated, crushed, and skins removed -; 3 tbsp. dried oregano -; Kosher salt -; Freshly ground black pepper -; 6 lb. bone-in skin-on chicken pieces -; 1 c. dry white wine -; 1/2 c. packed brown sugar -; 2 tbsp. cold butter, cubed -; 1/2 small bunch parsley, roughly chopped -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Marbella

1. 1/3 c. extra-virgin olive oil -

2. 1/2 c. red wine vinegar -

3. 1 c. large pitted prunes -

4. 1 c. large green olives, pitted -

5. 1/2 c. capers -

6. 8 bay leaves -

7. 1 head garlic, cloves separated, crushed, and skins removed -

8. 3 tbsp. dried oregano -

9. Kosher salt -

10. Freshly ground black pepper -

11. 6 lb. bone-in skin-on chicken pieces -

12. 1 c. dry white wine -

13. 1/2 c. packed brown sugar -

14. 2 tbsp. cold butter, cubed -

15. 1/2 small bunch parsley, roughly chopped -

How to cook deliciously - 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.