CHICKEN MARBELLA
Serves 4
INGREDIENTS
2/3 cup pitted dried plums (aka prunes)
1/2 cup packed brown sugar
1/2 cup dry white wine
1/3 cup pitted green olives
1/4 cup capers
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons chopped fresh oregano
6 garlic cloves, chopped
3 bay leaves
2 each chicken breasts, thighs, and legs, bone-in, skinned
2 tablespoons chopped fresh parsley
DIRECTIONS
1. Combine dried plums and next 9 ingredients (through bay leaves) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 8 hours, turning bag occasionally.
2. Preheat oven to 350F.
3. Remove chicken from bag, reserving marinade.
4. Arrange chicken in a single layer in a 13 x 9-inch glass or ceramic baking dish; pour reserved marinade evenly over chicken.
5. Bake for 45 minutes or until chicken is done, basting about every 10 minutes with baking liquid.
6. Place chicken, dried plums, olives, and capers on a platter, reserving pan drippings. Discard bay leaves. Sprinkle chicken with parsley, and serve with reserved pan drippings.
Recipe courtesy of Lighten Up, America (Cooking Light)
NOTE: I didn't remove the chicken skin.
The CookingBites Recipe Challenge: Olives
Serves 4
INGREDIENTS
2/3 cup pitted dried plums (aka prunes)
1/2 cup packed brown sugar
1/2 cup dry white wine
1/3 cup pitted green olives
1/4 cup capers
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons chopped fresh oregano
6 garlic cloves, chopped
3 bay leaves
2 each chicken breasts, thighs, and legs, bone-in, skinned
2 tablespoons chopped fresh parsley
DIRECTIONS
1. Combine dried plums and next 9 ingredients (through bay leaves) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 8 hours, turning bag occasionally.
2. Preheat oven to 350F.
3. Remove chicken from bag, reserving marinade.
4. Arrange chicken in a single layer in a 13 x 9-inch glass or ceramic baking dish; pour reserved marinade evenly over chicken.
5. Bake for 45 minutes or until chicken is done, basting about every 10 minutes with baking liquid.
6. Place chicken, dried plums, olives, and capers on a platter, reserving pan drippings. Discard bay leaves. Sprinkle chicken with parsley, and serve with reserved pan drippings.
Recipe courtesy of Lighten Up, America (Cooking Light)
NOTE: I didn't remove the chicken skin.
The CookingBites Recipe Challenge: Olives
