Chicken Marbella

Name: Chicken Marbella
Ingredients: 5 lbs (2.3 kg). boneless, skinless chicken breasts (I also use boneless, skinless chicken thighs); 5 cloves garlic, peeled and finely pureed; 1/8 cup (30 ml) oregano; coarse salt & pepper to taste; 1/4 cup (60 ml) red wine vinegar; 1/4 cup (60 ml) olive oil; 1/2 cup (125 ml) pitted prunes; 1/4 cup (60 ml) pitted Spanish green olives; 1/4 cup (60 ml) capers with a bit of juice; 3 bay leaves; 1/2 cup (125 ml) brown sugar (may need a little more); 1/2 cup (125 ml) white wine; 1/8 cup (30 ml) Italian parsley, finely chopped

13 ingredients

10 steps

Ingredients

5 lbs (2.3 kg). boneless, skinless chicken breasts (I also use boneless, skinless chicken thighs)
5 cloves garlic, peeled and finely pureed
1/8 cup (30 ml) oregano
coarse salt & pepper to taste
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) olive oil
1/2 cup (125 ml) pitted prunes
1/4 cup (60 ml) pitted Spanish green olives
1/4 cup (60 ml) capers with a bit of juice
3 bay leaves
1/2 cup (125 ml) brown sugar (may need a little more)
1/2 cup (125 ml) white wine
1/8 cup (30 ml) Italian parsley, finely chopped

Directions

1

In large bowl, combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and juice and bay leaves.
2

Cover and let marinate, refrigerated, overnight.
3

Preheat oven to 350 degrees (175 C.).
4

Arrange chicken in a single layer in 1 or 2 large shallow baking pans and spoon marinade over (olives, prunes, capers, too).
5

Sprinkle chicken with brown sugar.
6

Pour white wine around chicken.
7

Bake 50 minutes to 1 hour, basting frequently with pan juices.
8

With slotted spoon, transfer chicken, prunes, olives, capers to a serving platter.
9

Moisten with a few spoonfuls of pan juices and sprinkle with parsley.
10

Pass remaining juices in a gravy boat.