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Chicken Marbella
Contributed by: Kathy
Although this can be done without the skins and bones, it doesn't
get quite as crispy or browned without the skin, but it is easier
to eat without the bones. A good alternative is to use boneless
chicken thighs with the skin on.
What you need
- 12 Chicken thigh pieces, about 8-9 lbs. (or any combination of chicken pieces)
- 1/2 Cup Red Wine Vinegar
- 1/2 cup olive oil
- 4-5 Bay leaves
- Fresh Oregano or Basil to taste (optional)
- 4-5 Garlic cloves finely chopped
- 1 small jar capers, drained (about 3-4 tablespoons)
- 1/2 cup dried Apricots, cut in half
- 1 cup dried prunes
- 16 Spanish olives, cut in half
- 1/2 cup Kalamata olives, cut in half
- 1/2 cup brown Sugar
- 1/2 cup (approx.) White Wine or Champagne
How to make it
- Marinate Chicken overnight in all above ingredients except brown
sugar and wine. Save them for later.
- Before baking, place chicken fruit and olives in single layer in shallow baking pans.
- Sprinkle with some of the marinade, then with brown sugar. Pour wine
around the sides. Do not add too much liquid - the dish is meant to
roast, not braise.
- Bake at 350 degrees for 1 hr until brown and crispy. Baste
occasionally if desired.
Notes:
1. Boneless chicken (with or without skin) will only require about 45 minutes baking time.
2. This will become crispy even without the brown sugar, but the sugar does provide an additional flavor component.
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