Chicken Marbella

Name: Chicken Marbella
Ingredients: Olive oil spray; 1/2 to 3/4 pound chicken breasts or thighs; 1/4 cup pitted prunes, chopped; 1/4 cup pitted Spanish green olives, halved; 2 tablespoons capers, with a bit of juice; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 1/4 cup white wine; 2 tablespoons light brown sugar; 2 teaspoons dried oregano; 2 teaspoons finely chopped fresh parsley; 6 to 8 new potatoes, cubed; Sea salt; 2 portobello mushrooms, sliced; 8 to 10 Brussels sprouts (about 6 ounces), trimmed and halved lengthwise; 2 bay leaves

16 ingredients

19 steps

Ingredients

Olive oil spray
1/2 to 3/4 pound chicken breasts or thighs
1/4 cup pitted prunes, chopped
1/4 cup pitted Spanish green olives, halved
2 tablespoons capers, with a bit of juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup white wine
2 tablespoons light brown sugar
2 teaspoons dried oregano
2 teaspoons finely chopped fresh parsley
6 to 8 new potatoes, cubed
Sea salt
2 portobello mushrooms, sliced
8 to 10 Brussels sprouts (about 6 ounces), trimmed and halved lengthwise
2 bay leaves

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Arrange the chicken in a single layer in the pot.
4

Sprinkle with the prunes, olives, and capers.
5

In a small bowl, mix the vinegar, olive oil, wine, brown sugar, oregano, and parsley until the sugar dissolves.
6

Pour half of the mixture evenly over the chicken.
7

Add the potatoes and season lightly with salt.
8

Spread the mushrooms in a layer.
9

Top with the Brussels sprouts.
10

Pour the rest of the liquid over all and tuck the bay leaves into crevices.
11

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12

Serve immediately.
13

Calories: 584
14

Protein: 32g
15

Carbohydrates: 66g
16

Fat: 21g
17

Cholesterol: 75mg
18

Sodium: 110mg
19

Fiber: 7g