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Chicken Marbella

Chicken thighs and drumsticks are marinated overnight with garlic, green olives, capers, prunes, oregano and red wine vinegar, so the flavours have time to work right through the meat. The next day everything roasts together in a single layer, sprinkled with brown sugar and splashed with white wine, basted now and then until golden and cooked through. The result is savoury and slightly sweet, with the prunes softening into the pan sauce. Scatter with parsley and serve with risotto, mash or a green salad. Any leftovers are excellent shredded through pasta with that sauce.
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Prep Time 20 minutes
Cook Time 13 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg chicken thighs and drumsticks
  • 4 cloves garlic crushed
  • 1/2 cup pitted green olives
  • 1/4 cup capers
  • 1/4 cup prunes halved
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 bay leaves
  • 1 tbsp dried oregano
  • 2 tbsp brown sugar
  • 1/2 cup white wine
  • Salt and pepper to taste
  • 2 tbsp parsley chopped, to serve

Equipment

  • Large mixing bowl or bag (for marinating)
  • Roasting dish

Method
 

  1. Combine chicken, garlic, olives, capers, prunes, olive oil, vinegar, bay leaves and oregano in a large bowl or bag. Cover and marinate in the fridge overnight.
  2. When ready to cook, preheat oven to 190°C. Arrange chicken and marinade in a single layer in a roasting dish.
  3. Sprinkle with brown sugar and pour wine around the chicken. Roast for 45 minutes, basting occasionally, until chicken is cooked through and golden.
  4. Scatter with parsley and serve with risotto, mash or a green salad.

Notes

Rated 10/10 by the family. Also delicious shredded through pasta with the pan sauce.