Chicken Marbella Recipe

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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.

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

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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