Chicken Marbella is the recipe for you if you love briny flavors: chicken is marinated in a vinaigrette of prunes, olives, and capers for the ultimate dinner main.
Prep Time: 0 hours 20 mins
Total Time: 3 hours 45 mins
Yields: 6 servings
- 1/3 c. extra-virgin olive oil
- 1/2 c. red wine vinegar
- 1 c. large pitted prunes
- 1 c. large green olives, pitted
- 1/2 c. capers
- 8 bay leaves
- 1 head garlic, cloves separated, crushed, and skins removed
- 3 tbsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 lb. bone-in skin-on chicken pieces
- 1 c. dry white wine
- 1/2 c. packed brown sugar
- 2 tbsp. cold butter, cubed
- 1/2 small bunch parsley, roughly chopped
In a large bowl, mix together oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper. Add chicken to marinade and cover tightly with plastic wrap. Transfer to the refrigerator and marinate for 2 to 6 hours, tossing mixture every few hours to ensure even marination.
Preheat oven to 350°. Transfer chicken and marinade to a large roasting pan. Pour wine all over and sprinkle brown sugar over chicken.
Bake chicken, basting every 20 minutes with pan juices, until chicken reaches an internal temperature of 150°, 50 to 60 minutes total.
Increase oven to 500° and roast until chicken skin is deeply golden, about 15 minutes.
Remove chicken, olives, and prunes onto a platter and cover loosely with foil. Transfer pan juices to a medium saucepan. Bring the liquid to a simmer over medium heat and let reduce by half, about 6 minutes. Season to taste with salt and pepper and whisk in cold butter and parsley.
Serve chicken with a drizzle of pan juice reduction.
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