This is a delicious chicken recipe. Perfect to serve when you have a houseful of company and you need something easy, but something that will blow their socks off.I can think of so many occasions that Chicken Marbella will work, but this would be my favourite. Picture this... you are on your way to a beautiful home by the ocean with good friends. You don't want a lot of hassle on your first night there. You marinate the chicken the day before leaving, arrive at your destination (the Atlantic or Pacific oceans would both work for this), bake for an hour in the oven, make a pot of mashed potatoes, and voila - your friends are truly in awe of how you pulled such a tasty dinner out of your hat. Add good wine, candles, the sound of the pounding surf and you have the beginning of a wonderful weekend. (insert long sigh) Why do I live in the middle of the country?
This recipe calls for 10 pounds of chicken. I made it just for my family and there are plenty of leftovers. Last night, I needed a quick dinner for myself and I heated up some of the chicken on a bed of brown basmati rice and it was almost as good as having it with mashed potatoes. According to my friend Shaila, you can freeze some of the leftovers and the chicken still tastes great. I have no clue as to how many times she has made this chicken, but I'm sure it's in the double digits.
You may look at this recipe and wonder, "Why prunes?" You will have your answer the minute you take your first bite. The prunes turn into soft little blobs of sweetness, caramelizing as they cook. The olives and capers perfectly balance out that sweetness, making this, "a dish for all seasons". I cooked the chicken for about an hour and a half. The chicken tasted almost like it had been barbequed; not crispy, just full of flavour.
Chicken Marbella
10 lbs. chicken pieces (4 small, whole chickens or a bunch of thighs and legs) bone-in or de-boned, it's up to you
1 whole head of garlic, peeled and chopped in a food processor
1/4 c. dried oregano
1 T. kosher salt
1 t. freshly ground black pepper
1/2 c. red wine vinegar
1/2 c. extra-virgin olive oil
1 c. pitted prunes
1/2 c. green olives
1/2 c. capers with a little juice
6 bay leaves
Combine all of the ingredients above in a large bowl. Cover and refrigerate overnight. If you are taking the chicken somewhere the next day, divide the chicken and marinade into large ziploc bags.
When you are ready to cook the chicken, preheat the oven to 350 degrees. Arrange the chicken in a single layer in baking dishes, dividing the marinade evenly between them.
3/4 c. brown sugar
1 c. red or white wine
1/4 c. Italian parsley, chopped fine
Sprinkle the chicken with the brown sugar and pour the wine over everything. Bake for 1 to 1 1/2 hours for bone-in chicken. Bake for 30-45 minutes for boneless chicken. Baste frequently. I would try to baste every 15 minutes or so, less at the beginning and more at the end. When the chicken is finished, sprinkle with parsley and serve.
