Summer Chicken Marbella Recipe By Tasty Food

CHICKEN MARBELLA, UPDATED

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

CHICKEN MARBELLA

Steps:

• In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots (if using), olives, capers and juice, bay leaves, brown sugar and white wine.
• Cover and let marinate, refrigerated, overnight.
• Preheat oven to 350°F.
• Arrange chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly.
• Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
• With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
• Note: To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

SUMMER CHICKEN MARBELLA RECIPE BY TASTY

Steps:

• Season the chicken thighs and drumsticks all over with the salt. Using your hands, rub the pureed garlic and 1 tablespoon of oregano all over the chicken to coat evenly.
• In a 9x13-inch glass baking dish, mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, remaining 2 tablespoons of oregano, and bay leaves.
• Add the chicken to the baking dish and turn to coat, then turn so the skin side is facing up. Cover the pan with plastic wrap and marinate the chicken in the refrigerator overnight, about 12 hours.
• Preheat the oven to 375˚F (190˚C).
• While the oven preheats, remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
• Using a paper towel, pat the chicken skin to remove any excess moisture.
• Sprinkle the chicken skin with the brown sugar. Pour the rosé around the chicken, but avoid pouring directly onto the skin.
• Bake the chicken for 35-40 minutes, until a thermometer inserted into a chicken thigh, near the bone, reads 160˚F (70°C) and the skin is golden brown.
• Remove from the oven and let rest for 10 minutes. During this time, the residual heat from cooking will bring the internal temperature of the chicken to 165˚F (75°C).
• Serve the chicken and sauce over couscous and garnish with the basil.
• Enjoy!

CHICKEN MARBELLA: SCRUMPTIOUS !

Steps:

• Combine prunes, olives, capers, caper liquid, oregano, vinegar, olive oil, and garlic in large, ovenproof dish.
• Season with salt and pepper to taste.
• Add chicken, tossing to coat.
• Cover and refrigerate 8 hours or overnight.
• Preheat oven to 350°F.
• Uncover chicken, and sprinkle with brown sugar, then pour wine over the chicken.
• Cover and bake 1 hour.
• Uncover and bake another 30 minutes or more, until golden brown.