Cooked - Chicken Marbella

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Chicken Marbella

1.0

Chicken pieces on the bone, with the skin on (legs and thighs, around 2 pieces per person)

½ to 1 cup pitted green olives and some of their brine

¼ cup capers and some of their brine

½ to 1 cup pitted prunes, halved or whole

4 cloves garlic (or more), crushed

2 bay leaves

A generous scatter of dried oregano

¼ to ½ cup red wine vinegar

¼ cup extra virgin olive oil

A scatter of brown sugar

1.5 cups dry white wine

Salt

Pepper

Flat leaf parsley, finely chopped

A squeeze of lemon

In a mixing bowl or deep oven proof dish, mix the chicken in the garlic, oregano, prunes, capers, olive, white wine red wine vinegar, bay leaf, olive oil salt and pepper.
If you have time, cover and refrigerate for at least 3 hours or overnight but totally fine to cook it immediately.
Heat your oven to 180 fan ahead of when you want to cook it.
If marinating, remove from fridge at least 30 minutes before cooking.
Scatter the brown sugar all over the chicken skin.
Make sure the chicken is skin side up and the oven tray is not too overcrowded. If you're making a large portion of this you may want to consider dividing it across two tray so that everything cooks evenly and has utmost opportunity to get golden and crisp up.
Cook for 45 to 50 minutes until the skin is golden and the juices run clear.
Feel free to baste half way through.
Serve with fresh parsley and a squeeze of lemon.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken Dish

CuisineMediterranean

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 76 weeks ago

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