A very tasty Spanish dish, which goes well with rice or orzo and a vegetable side such as roasted asparagus or green beans and pine nuts.
Marbella is a Spanish town just east of Gibraltar on the Spanish Riviera.
6 chicken thighs and 3 breasts, (breasts cut in 2), skinless, boneless
1 large Spanish onion, chopped
4 cloves of garlic, peeled and finely chopped
2 Tbsp dried oregano
Kosher salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes, fresh or dried
OR dried apricots OR dried sour cherries and golden raisins
8 large pitted Spanish green olives, cut in half
1/4 cup capers with a bit of juice
3 bay leaves
2 tablespoons brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley, finely chopped
YIELD: serves 6 hungry people
COURSE: Chicken & Other Birds
- In a large bowl combine onion, 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, refrigerated, several hours or overnight.
- Heat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle brown sugar over the chicken pieces and pour white wine around them.
- Bake for 30 minutes, basting occasionally with the pan juices. Chicken is done when an instant-read thermometer reads 160 degrees in 3 test spots.
- 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 remaining juices in a gravy boat. This dish is traditionally served with rice or orzo and a vegetable side dish.