Recipe type: Main Dish
Even people who do not like prunes or dried apricots will love this dish. It’s great served with couscous and can be prepared ahead of time making it a wonderful option for entertaining.
- 6 skinless, boneless chicken breasts
- 1 head of garlic, peeled and finely pureed
- ¼ cup dried oregano
- Kosher salt and freshly ground pepper to taste
- ½ cup red wine vinegar
- ½ cup olive oil
- 1 cup pitted prunes or dried apricots
- ½ cup pitted Spanish green olives
- ½ cup capers with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- ¼ cup Italian parsley or cilantro, finely chopped
- In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes or apricots, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
- Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
- Bake in a 350° oven for 50 minutes to 1 hour, basting frequently with pan juices.
- With a slotted spoon transfer chicken, prunes or apricots, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
- To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Recipe adapted from Silver Palate Cookbook.