Chicken Marbella is a delicious dish that you begin by marinating the day before, and then just pop it in the oven before dinner. It’s a great balance of salty and sweetness, and the sauce is awesome when mopped up with a piece of bread! The figs and prunes melt away into the sauce, and make it beautifully rich.
I have posted this recipe before, but I slightly changed the instructions. Plus I was never happy with the old photo. It’s hard to take photos of food in an apartment with very little natural lighting!
The recipe I use is from the Whitewater Cookbook, but it originally came from the Silver Palate Cookbook .
What you need:
- 5 lbs chicken pieces (I used bone-in skinless thighs and some drumsticks)
- 6 cloves garlic
- 2 tablespoons fresh oregano or 1 tablespoon dried
- 2 teaspoons salt
- 2 teaspoons freshly ground pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup prunes, chopped into small pieces
- 1/2 cup dried figs, chopped into quarters
- 1/4 cup green olives (I used extra)
- 1/4 cup capers with a bit of juice
- 3 bay leaves
- 1/2 cup brown sugar
- 1 cup white wine
- parsley for garnish
What you do:
1. Combine all the ingredients except the parsley, brown sugar and wine, and pour it over the chicken in a shallow dish. Coat all he chicken in the marinade. Cover the dish and marinate the chicken overnight in the fridge. Turn the chicken pieces once in a while to coat them, if you have time.
2. Preheat the oven to 350F. Sprinkle the chicken with the brown sugar and pour the wine around it. Bake the chicken, uncovered, for 50 minutes. Baste frequently. The chicken should be a deep golden brown colour when it’s done.
3. Garnish each plate with some parsley. I served mine with a fresh crusty baguette, steamed broccoli, and a salad on the side.It is also nice on rice.
This one makes some awesome leftovers!
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