Chicken Marbella
- Ready In:
- 9hrs 10mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 340.19 g package pitted bite size dried plums
- 99.22 g jar capers, drained
- 14.17 g bottle dried oregano
- 6 bay leaves
- 1 bulb of garlic, minced
- 236.59 ml pimento stuffed olive
- 118.29 ml red wine vinegar
- 118.29 ml olive oil
- 14.79 ml coarse sea salt
- 19.71 ml pepper
- 3628.73 g mixed chicken pieces
- 236.59 ml firmly packed brown sugar
- 236.59 ml dry white wine
- 59.14 ml fresh parsley, chopped
directions
- Combine first 10 ingredients in a large zip-top freezer bag or large bowl. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours( but overnight is best), turning chicken occasionally.
- Arrange chicken in a single layer in 1 or 2 13 x 9 inch baking pans. Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine around pieces.
- Bake at 350F for 50 minutes to 1 hour, baste often.
- Remove chicken , dried plums, capers and olives to a serving platter. Drizzle with 1/4 cup pan juices; sprinkle parsley evenly over top. Discard bay leaves. Serve with remaining pan juices.
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Reviews
-
Wow! Absolutely delicious and SO EASY... I did all the prep the night before, marinated in the fridge, and popped it in the oven when I got home from work the next day! I happened to be out of oregano, so I used basil and a little thyme. I also dislike capers, so I didn't use them. Everything else I followed to a t (but halved the recipe). It looked impressive and tasted even better - I got rave reviews. Thanks!