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
Comments
Post a Comment