Chicken Marbella

I’m still a little shaken from last week and the deep sadness is continuing to linger on.  My heart is broken for our dear friends because I know the road ahead is going to be long and difficult.  I brought this Chicken Marbella to them and I was able to experience how it is truly more blessed to give than to receive.  I had been aching all week to help and there was absolutely nothing I could do.  Even though I was helpless to change the horrible circumstances, bringing a meal at least allowed me to communicate my love and care for them.

This recipe for Chicken Marbella is adapted from the classic  Silver Palate Cookbook.   It features tender meat accompanied by prunes, olives, and capers in a red wine, garlic, and oregano marinade.  I used all chicken thighs instead of a variety of chicken pieces since the chicken cooks more evenly when each piece is approximately the same size.  I find dark meat flavorful than light meat, but light meat will also work fine if that is your preference.  I omitted the brown sugar because I tend to save sugar for desserts and I didn’t want the dish to be overly sweet since the prunes already add a sweet complement to the savory meat.  This is a great dish to make for big crowds because it’s almost the same amout of work for 4 servings than it is for 10.  The recipe below serves 10-12, but it is easily halved for smaller gatherings.  Some planning ahead is required since an overnight marination is necessary, but then all you need to do is add wine and bake on the day it is served.   It tastes great right out of the oven, room temperature, and even cold.  Chicken Marbella is a spectacular and versatile dish for any occasion.

Chicken Marbella

• Yield: 10-12

Ingredients

• 10 pounds chicken thighs
• 8 cloves of garlic, finely minced
• 1/4 cup dried oregano
• 2 tablespoons kosher salt
• 1 teaspoon ground black pepper
• 1/2 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 cup pitted prunes
• 1/2 cup pitted green olives, sliced
• 1/3 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