Chicken Marbella
Chicken Marbella is simply delicious and beloved and embraced by just about everyone who tries it. So give it a whirl, tweak to your taste and enjoy!
Servings 4
Calories 635kcal
Ingredients
- 1 kg chicken pieces skin on
For the marinade:
- 2 teaspoons salt
- Freshly grated black pepper
- 3 garlic cloves peeled and crushed
- ½ cup fresh oregano leaves
- 2 fresh bay leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 100 grams salt-cured un-pitted olives, rinsed
- 4 tablespoons salt-cured capers rinsed
- 14 pitted prunes
Sauce for baking the chicken:
- ½ cup white wine
- 1 tablespoon molasses
- 2 tablespoons brown sugar
To serve the chicken:
- 4 Sprigs of fresh oregano for plating
Instructions
For the marinade:
- Rob the chicken pieces with salt and freshly grated black pepper. Place the chicken in a glass or other non-reactive bowl.
- Add the garlic cloves, oregano leaves, bay leaves, Extra-virgin olive oil and red wine vinegar to the chicken.
- Add the olives, capers and prunes.
- Mix well.
- Cover and refrigerate all day or overnight.
- Every few hours or so use your hands to mix the chicken and the ingredients.
To bake the chicken:
- Preheat the oven to 400°F.
- Place the chicken in the marinade in a baking pan in one layer.
- Whisk the white wine, molasses and brown sugar together.
- Drizzle atop the chicken.
- Bake the chicken 45 minutes to an hour, or until the chicken is golden and cooked through.
- Baste the chicken every quarter of an hour with the pan juices and sauce.
To serve the chicken:
- Serve the chicken directly in the baking pan or remove to a serving platter.
- Sprinkles the chicken with sprigs of fresh oregano.
Nutrition
Serving: 150g | Calories: 635kcal | Carbohydrates: 40g | Protein: 34g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1901mg | Potassium: 794mg | Fiber: 7g | Sugar: 24g | Vitamin A: 743IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 5mg