Chicken Marbella
 
 
Serves: 10-12
Ingredients
  • 10 pounds chicken thighs
  • 8 cloves of garlic, finely minced
  • ¼ cup dried oregano
  • 2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ cup red wine vinegar
  • ½ cup extra-virgin olive oil
  • 1 cup pitted prunes
  • ½ cup pitted green olives, sliced
  • ⅓ cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup white wine
Instructions
  1. Divide the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves evenly among two gallon-sized ziploc bags. Add the chicken pieces to both bags and seal tightly. Use hands to distribute marinade evenly around the chicken and refrigerate overnight.
  2. Preheat the oven to 350.
  3. Arrange chicken pieces in a single layer in a large roasting pan or two large baking pans. Pour white wine around chicken pieces. Depending on the size of the chicken pieces, bake 50-75 minutes, until chicken becomes golden brown and juices run clear. Baste with juices every 15 minutes.
  4. Transfer chicken, prunes, and olives to a serving platter and spoon some of the sauce over the chicken. Serve the remaining sauce on the side.
Notes
adapted from The Silver Palate Cookbook
Recipe by at https://dev.gatheranddine.com/chicken-marbella/