This recipe came to me from my friend Sue and then coincidently from Rosie as well.
So, I knew I must make it!
It did not disappoint!
Olives?? Hell yeah. I'm all over that.
Chicken Marbella
1/2 cup olive oil
1/2 red wine vinegar
1 1/2 cup large pitted prunes
1 cup large pitted green olives drained
1/4 cup capers with a bit of liquid
6 bay leaves
6 cloves garlic minced
1/4 cup dried oregano
salt and pepper
8 chicken thighs
1/4 cup brown sugar
3/4 cup pinot grigio/ or any white wine
Combine olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, tablespoon salt, 1/2 teaspoon pepper in a large bowl.
Add chicken to marinade and mix well.
Place in large zip lock bag (or whatever works be for you) and let marinade overnight of a minimum of several hours.
Preheat oven 350 degrees
I go off a bit and do my own thing here.
I recommend browning the chicken with a bit of exra virgin olive oil in a
the skillet first (as you can see, I choose my ever faithful iron skillet) Then add marinate to pan, and top with brown sugar (over the chicken pieces) and pour your white wine around and lots of fresh parsley!
Bake for about 40 minutes until all looking wilted and nearing plump to bursting!
Honestly, the dish is great. The olives are amazing!
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