Chicken Marbella (Karen Hartmann)
Britt-This is the chicken I made when we had the gathering of women in ministry at my house in February 2020, just before the lockdown. Those hours of authentic, open sharing and communal understanding are a treasured memory.
The best part about this recipe is that you can make it ahead, which leaves time to enjoy family and friends at your table.
1 whole chicken cut in pieces or desired parts
2 tbsp. minced garlic
1 tbsp. dried oregano
1/2 c red wine vinegar
1/2 c olive oil
1 c pitted prunes
1/2 c pitted Spanish green olives (and a little juice)
1/2 c capers (and a little of their juice)
6 bay leaves
Kosher salt/ground pepper to taste
1 c brown sugar
1 c white wine
Combine garlic, oregano, vinegar and oil. Pour over chicken. Sprinkle olives, capers and prunes liberally over the top. Add bay leaves and salt and pepper. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Arrange chicken in glass baking pan and make sure it is well covered with marinade. Sprinkle brown sugar over the top. Pour white wine over it, and cook until done, usually 60-80 minutes.
Serve with wild rice or couscous and vegetables.
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