Chicken Marbella

Chicken Marbella Recipe

Recipe from HomeLife Magazine | The TableFireflies & Friends by Laura Schupp

5 lbs. chicken pieces (bone-in thighs)
6 cloves of garlic (minced)
2 Tbsp. dried oregano
Salt and pepper to taste
1/4 c. red wine vinegar
1/4 c. olive oil
8-10 pitted prunes
8-10 large pitted Spanish green olives
1/4 c. capers
3 bay leaves
1/4 c. brown sugar
2 Tbsp. fresh Italian parsley (chopped)

Marinate: In a large bowl combine minced garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves. Add the chicken thighs and coat completely. Cover with plastic wrap or seal in a plastic bag. Refrigerate for several hours. (I recommend overnight.)

Cook: Preheat oven to 350 degrees. Place chicken in a 9 x 13 baking dish with ingredients from marinade. Spoon brown sugar on top of chicken pieces. Bake for 50 minutes to 1 hour. Chicken is done when knife inserted into thickest part allows juices to run clear.

Serve chicken on a platter with the prunes, olives, and capers. Garnish with fresh chopped parsley. Makes 6-8 servings. Enjoy.

Hugs out! Laura


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