Chicken Marbella
I went to a cooking class at The Cook's Warehouse as part of a Teambuilding Activity with my former company. The class was awesome and I learned how to make this fabulous dish. I will post a picture as soon as I make this again! The best thing about this dish is the dried prunes - I actually toss in a few extra. This is a yummy dish, a crowd pleaser, and easy to make. ENJOY!
Ingredients
4 pounds chicken thighs, boneless and skinless
1⁄2 cup Spanish olives (pitted)
1 head garlic
1⁄2 cup capers
1⁄4 cup dried oregano
6 bay leaves
Course salt and freshly ground pepper
1⁄2 cup brown sugar
1⁄2 cup red wine vinegar
1 cup white wine
1⁄2 cup olive oil
1⁄4 cup Italian parsley, chopped
1 cup prunes, pitted
Directions
In a large bowl combine the chicken, garlic, oregano, pepper and course salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. (We didn’t do this in my class.....it still came out yummy)
Preheat oven to 350°.
Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when pieces pricked with a fork at their thickest, yield clear yellow juice.
With a slotted spoon transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
Ingredients
4 pounds chicken thighs, boneless and skinless
1⁄2 cup Spanish olives (pitted)
1 head garlic
1⁄2 cup capers
1⁄4 cup dried oregano
6 bay leaves
Course salt and freshly ground pepper
1⁄2 cup brown sugar
1⁄2 cup red wine vinegar
1 cup white wine
1⁄2 cup olive oil
1⁄4 cup Italian parsley, chopped
1 cup prunes, pitted
Directions
In a large bowl combine the chicken, garlic, oregano, pepper and course salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. (We didn’t do this in my class.....it still came out yummy)
Preheat oven to 350°.
Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when pieces pricked with a fork at their thickest, yield clear yellow juice.
With a slotted spoon transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
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