HL Café’s Chicken Marbella

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/2 cup pitted prunes
  • 3/4 cup pitted green olives
  • 3/4 cup pitted black olives
  • 1/2 cup capers, with brine
  • 1 bay leaf
  • 1 heaping 1/4 cup chopped garlic
  • 1/4 cup dried oregano
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh rosemary
  • 1 Tbsp Kosher salt
  • 2 tsp cracked black pepper
  • 4 lb bone-in chicken pieces
  • 1 cup brown sugar
  • 1 cup dry white wine
  • 1/2 bunch fresh flat-leaf parsley, chopped

Giving this chicken plenty of time (at least overnight) to marinade really makes the flavors sing, so make sure you plan ahead!  Using one pan to both marinate the chicken and then roast it results in less clean-up and more time to enjoy this healthy and beautiful dish.

In medium bowl, make marinade by combining olive oil, vinegar, prunes, olives, capers, caper brine, garlic, herbs, salt, and pepper.  In large roasting pan, place chicken pieces in single layer.  Pour marinade over top of chicken.  Sprinkle with brown sugar and pour white wine throughout.  Let stand in refrigerator overnight.  When ready to cook, bring chicken with marinade to room temperature and preheat oven to 350°F, basting frequently for about one hour or until internal temperature of chicken reaches 165°F.  To serve, remove chicken pieces from pan, place on plates, and scoop sauce from pan over the chicken.  Garnish with chopped parsley and serve hot with long grain jasmine or basmati rice.

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