Ingredients

The following ingredients have 9 Servings
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 1 ½ cups pitted prunes
  • 3/4 cup pitted Spanish green olives
  • ½ cup capers (a 2-ounce jar), with 1 teaspoon of the juice 
  • 6 bay leaves
  • 1 head of garlic, peeled and puréed (I use this garlic press)
  • 1/4 cup dried oregano
  • 2 teaspoons of salt
  • ¼ teaspoon freshly ground pepper
  • 4 pounds of boneless skinless chicken thighs (18 or so pieces)
  • 1 cup dry white wine (Vermouth works well)
  • 3/4 cup dark brown sugar
  • 1/4 cup of finely chopped flat-leaf parsley or cilantro 

Instruction

  • In a large mixing bowl or plastic container, combine the oil, vinegar, prunes, olives, capers, caper juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken and toss to coat. Cover and marinate in the fridge overnight.
  • Preheat oven to 350ºF. Arrange the chicken in a single layer in two large shallow baking dishes and spoon all the marinade ingredients on and around the chicken. Pour half the wine into each baking pan, and then sprinkle the all chicken pieces evenly with the brown sugar.
  • Bake the chicken for 45-50 minutes, or until it's cooked through, basting with the pan juices after 20 minutes.
  • To serve, transfer the chicken pieces to a serving platter and spoon the prunes, olives, capers and some of the sauce on and around the chicken pieces. Sprinkle with parsley or cilantro. Serve remaining sauce on the side. Chicken Marbella can be served at room temperature.