Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Marinate the chicken
In a large bowl, combine the bay leaves, peeled garlic cloves, pitted prunes, pitted green olives, capers with a little of their juice, red wine vinegar, olive oil, and oregano. Season well with salt and pepper. Add the cut-up chicken and turn to coat, lifting the skin a little so the marinade gets right onto the meat. Cover and refrigerate overnight, or at least 30 minutes if you are short on time.
- 2
Roast
Preheat the oven to 350 degrees F. Transfer the chicken and all of the marinade, prunes, olives, and capers included, into a large oven-safe skillet or baking dish, spreading the pieces out so they do not overlap. Pour the white wine around the chicken and sprinkle the brown sugar over the top. Roast for 50 to 60 minutes, basting with the pan juices a couple of times, until the skin is golden and the internal temperature reads 165 degrees F.
- 3
Make the sauce and serve
Move the chicken to a serving platter and spoon the prunes, olives, and capers over the top. Set the roasting pan over medium heat, bring the juices to a boil, and reduce to about 1/2 cup of sauce. Strain it, pour it over the chicken, and finish with chopped parsley.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Chicken Marbella
Created by: WholeFoodWendy
Ingredients
- 1 whole chicken
- 3 bay leaves
- 1 garlic
- 1/2 cup prunes
- 1/2 cup green olives
- 1/4 cup capers
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tbsp dried oregano
- salt
- pepper
- 1/2 cup white wine
- 1/4 cup brown sugar
- 2 tbsp parsley
Instructions
- Marinate the chickenIn a large bowl, combine the bay leaves, peeled garlic cloves, pitted prunes, pitted green olives, capers with a little of their juice, red wine vinegar, olive oil, and oregano. Season well with salt and pepper. Add the cut-up chicken and turn to coat, lifting the skin a little so the marinade gets right onto the meat. Cover and refrigerate overnight, or at least 30 minutes if you are short on time.
- RoastPreheat the oven to 350 degrees F. Transfer the chicken and all of the marinade, prunes, olives, and capers included, into a large oven-safe skillet or baking dish, spreading the pieces out so they do not overlap. Pour the white wine around the chicken and sprinkle the brown sugar over the top. Roast for 50 to 60 minutes, basting with the pan juices a couple of times, until the skin is golden and the internal temperature reads 165 degrees F.
- Make the sauce and serveMove the chicken to a serving platter and spoon the prunes, olives, and capers over the top. Set the roasting pan over medium heat, bring the juices to a boil, and reduce to about 1/2 cup of sauce. Strain it, pour it over the chicken, and finish with chopped parsley.