Chicken Marbella
Mediterranean style chicken, numbers are adjusted for catering with other main courses present.
Ingredients
At Kitchen
- 3000 grams chicken thigh boneless, skinless
- 1 tbsp minced garlic
- .1 cup oregano dried
- 1 each salt and pepper to taste
- .5 cup red wine vinegar
- .5 cup olive oil
- .5 cup pitted spanish green olives
- .5 cup capers with a bit of juice
- 4 each bay leaves
- 1 cup pitted prunes
On site
- .25 cup brown sugar
- .5 cup white wine
To Serve
- 1 each finely chopped italian parsley or coriander garnish to serve
Instructions
- combine chicken , garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
- Preheat oven to 180ºc.
- Arrange chicken in a single layer in large, shallow baking pans and spoon marinade over it evenly. Distribute prunes around the dish pressing into spaces. Pour white wine around them and sprinkle chicken pieces with brown sugar.
- Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
- With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
- To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
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