This Chicken Marbella recipe is briny, piquant and incredibly flavorful which gives this nostalgic feeling for many. The meat is tenderized with a marinade of prunes, olives, capers and herbs. This recipe will give your dinner a savory and delicious feel and will leave you full.

This recipe is from Delish and don't forget to click on the link to get them.

Ingredients

• 1/3 cup extra virgin olive oil

• 1/2 cup red wine vinegar

• 1 cup large pitted prunes

• 1 cup large green olives, pitted

• 1/2 cup capers

• 8 bay leaves

• 1 head garlic, cloves separated, crushed, and skins removed

• 3 tablespoon dried oregano

• kosher salt

• freshly ground black pepper

• 6 lb. bone-in skin-on chicken pieces

• 1 cup dry white wine

• 1/2 cup packed brown sugar

• 2 tablespoons cold butter, cubed

• 1/2 small bunch parsley, roughly chopped

Preparations

Step 1

In a large bowl, mix together oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper. Add chicken to marinade and cover tightly with plastic wrap. Transfer to the refrigerator and marinate for 2 to 6 hours, tossing mixture every few hours to ensure even marination.

Step 2

Preheat oven to 350 F. Transfer chicken and marinade to a large roasting pan. Pour wine all over and sprinkle brown sugar over chicken.

Step 3

Bake chicken, basting every 20 minutes with pan juices, until chicken reaches an internal temperature of 150 F, 50 to 60 minutes total.

Step 4

Increase oven to 500 F and roast until chicken skin is deeply golden, about 15 minutes.

Step 5

Remove chicken, olives, and prunes onto a platter and cover loosely with foil. Transfer pan juices to a medium saucepan. Bring the liquid to a simmer over medium heat and let reduce by half, about 6 minutes. Season to taste with salt and pepper and whisk in cold butter and parsley.

Step 6

Serve chicken with a drizzle of pan juice reduction.

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