Chicken Marbella Recipe

Ingredients

	3 1/2 lbs. chicken breasts, cut to 6 pieces, skin intact
	6 garlic cloves, peeled and pureed in food processor
	2T fresh oregano, minced
	2 tsp. salt
	1 tsp. ground black pepper
	1/4 c red wine or sherry wine vinegar
	1/4 c olive oil
	1/2 c pitted prunes
	1/2 c pitted Spanish olives

	1/8 c capers
	3 bay leaves
	1/2 c brown sugar
	1/2 c white wine (such as a dry Reisling or White Burgandy)
	1/8 c fresh cilantro or Italian parsley


Instructions


In large zip lock bag (or split into two bags equally), combine chicken, garlic puree, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and bay leaves. Coat chicken breasts thoroughly with marinade and place in a flat baking pan to refrigerate overnight.


Arrange chicken pieces in single layer in large baking or roasting pan and pour marinade over chicken. Sprinkle with brown sugar in even layer over top and pour white wine around perimeter of pan.


Bake uncovered @ 350F , basting with pan juices at regular intervals, for 40 minutes. Test chicken by piercing breast in thickest area with a knife. Juices should run clear.


To serve, allow chicken to rest for 5 minutes and transfer to platter with tongs or a slotted spoon. Spoon solids and a small amount of sauce over chicken and reserve liquids to transfer to gravy boat to serve with chicken.


Serving Suggestions

Sprinkle with fresh cilantro or parsley and serve with pan juice liquids.

Originally Submitted 9/22/2016

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