This is a recipe that I have to pass out whenever I make the dish. It is a great party dish, easy to prepare for a crowd, and I love it because of its simplicity and wonderful sweet-sour taste.
The chicken gets incredibly juicy and tender and the prunes and olives add a sweet and sour taste. The chicken is brined over night and the next day simply finished in the oven. It couldn't be easier. It can be served cold or warm.
To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.
12 boneless chicken breast halves, cubed
1 head garlic, peeled and chopped
¼ cup dried oregano
Freshly ground black pepper
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes
½ cup pitted green olives with pimiento (small size, or chop larger ones)
½ cup capers with a bit of juice
6 bay leaves
1 cup light brown sugar
1 cup white wine
¼ cup flat leaf parsley, chopped (optional)
1. In a large nonreactive (glass or stainless steel) bowl, combine chicken, garlic, oregano, pepper, vinegar, oil, prunes, olives, capers, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350°F. Arrange chicken in a single layer in shallow baking pan, and spoon marinade over it. Sprinkle with the brown sugar and pour in white wine. Bake 35-40 minutes, uncovered, basting frequently with pan juices. Place in a bowl, sprinkle with parsley. Best served at room temperature. Can be made ahead (a couple of days); this dish improves with age!
Don't skip on the sugar