Chicken Marbella

By bdeedman

Main course or appitizer portions... Overnight marination; travels well, picnic fare

Ingredients

• 8-10 # chicken pieces
• 1 head garlic, peeled and pureed
• 1/4 C dried oregano
• salt and fresh ground pepper
• 1/2 C red wine vinegar
• 1/2 C olive oil
• 1 C pitted prunes
• 1/2 C Spanish olives green
• 1/2 C capers with juice
• 6 bay leaves
• 1 C brown sugar
• 1 C white wine
• 1/4 C Italian parsley or cilantro chopped

Preparation

Step 1

Combine chicken pieces, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves in plastic bag. Let marinate overnight, refrigerated.

Preheat oven to 350*

Arrange chicken in shallow baking pan in single layer and spoon marinade over all. Sprinkle chicken with brown sugar and pour white wine around them

Bake 50min-1Hr, basting freq. Chicken is done when thighs yield clear liquid when pricked.

Transfer chicken, prunes, capers, olives with slotted spoon to serving platter. Moisten with pan juice and sprinkle with cilantro. Use remaining juices as gravy.

Can be served at room temp.