Name: Chicken Marbella
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on -; Cloves from 1/2 head of garlic, peeled and finely puréed -; 2 tablespoons dried oregano -; Coarse salt and freshly ground pepper to taste -; 1/4 cup red wine vinegar -; 1/4 cup extra virgin olive oil -; 1/2 cup pitted prunes -; 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 -; 1/2 cup white wine -; 2 tablespoons fresh Italian parsley, finely chopped -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Marbella

1. 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on -

2. Cloves from 1/2 head of garlic, peeled and finely puréed -

3. 2 tablespoons dried oregano -

4. Coarse salt and freshly ground pepper to taste -

5. 1/4 cup red wine vinegar -

6. 1/4 cup extra virgin olive oil -

7. 1/2 cup pitted prunes -

8. 8 large pitted Spanish green olives, cut in half -

9. 1/4 cup capers with a bit of juice -

10. 3 bay leaves -

11. 1/4 cup brown sugar -

12. 1/2 cup white wine -

13. 2 tablespoons fresh Italian parsley, finely chopped -

How to cook deliciously - Chicken Marbella

1. Stage

Marinate the chicken: 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 in the refrigerator for at least 2 to 3 hours or overnight.

2. Stage

Preheat the oven to 350°F.

3. Stage

Prepare the chicken in one or two baking pans: Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon marinade over the pieces evenly. Sprinkle brown sugar over the chicken and pour white wine around them.

4. Stage

Bake: Bake for 50 to 60 minutes, 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).

5. Stage

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 the remaining juices in a gravy boat on the side. Did you enjoy this recipe? Let us know with a rating and review!