Chicken Marbella


      1 whole chicken, 5 lbs., cut into 8-10 pieces

      ½ head of garlic, peeled and finely pureed

      2 tbsp. dried oregano, coarse salt and freshly ground black pepper

      ¼ cup red-wine vinegar

      ¼ cup olive oil

      ½ pitted prunes

      ¼ cup pitted Spanish green olives

      ¼ cup capers with a bit of juice

      3 bay leaves

      2 tbsp. Italian parsley or fresh coriander, finely chopped


    • Combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and bay leaves in a large bowl. Cover bowl and marinate in refrigerator overnight.

    • Preheat oven to 350 degrees.

    • Place chicken in large, shallow baking pan, and spoon marinade over it evenly.

    • Pour white wine over chicken and sprinkle with brown sugar.

    • Bake for 50-60 min., basting frequently with pan juices

    • Transfer chicken, prunes, olives and capers to serving platter with a slotted spoon. Moisten with pan juices, and sprinkle with parsley.

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