Chicken Marbella, Updated
★★☆☆☆
Ingredients
- 1/2 cup good olive oil (118 ml)
- 1/2 cup good red wine vinegar (118 ml)
- 1 1/2 cups pitted prunes, such as Sunsweet (355 ml)
- 1 cup large green olives, pitted, such as Cerignola (237 ml)
- 1/2 cup capers, including the juices (118 ml)
- 6 bay leaves
- 1 1/2 heads of garlic, cloves separated, peeled, and minced
- 1/4 cup dried oregano (59.1 ml)
- Kosher salt and freshly ground black pepper
- 2 (4-pound) chickens, backs removed and cut into 8 pieces
- 1/2 cup light brown sugar, lightly packed (118 ml)
- 1 cup dry white wine, such as Pinot Grigio (237 ml)
Instructions
- Combine olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 Tbsp salt, and 2 tsp black pepper in a large bowl. Add chicken to the marinade. (You can also place chicken and marinade in a 2-gallon resealable plastic bag and squeeze out the air to ensure the chicken is fully coated.) Refrigerate overnight, turning occasionally to ensure the marinade coats all the chicken pieces.\n2. Preheat oven to 350°F (175°C).\n3. Place chicken, skin-side up, along with the marinade in a single layer in a large roasting pan. Sprinkle with brown sugar, 2 tsp salt, and 1 tsp pepper. Pour the wine around (not over) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken reaches 145°F (63°C).\n4. Remove pan from oven, cover tightly with aluminum foil, and rest for 10 to 15 minutes. Discard the bay leaves. Transfer chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with pan juices.
Wine Pairing: Light White (Sauvignon Blanc) — Sauvignon Blanc