Delicious Chicken Marbella
Prunes, olives and capers jazz up chicken breasts in a simple dinner that's elegant enough to serve when company's coming. Serve this saucy dish over brown basmati rice or yellow saffron rice, I like it over the saffron rice. I know this recipe calls for chicken breasts but this delicious recipe can easily be made with chicken thighs that you have removed the skin and bone from.
I just simply love this delicious recipe. Make it with chicken wings and small chicken drum sticks for a delicious before dinner appetizer.
The overnight marination is essential to the moistness of the finished chicken. The chicken keeps its flavor and even improves the flavor over several days in the refrigerator. This dish is excellent for a picnic.
Ingredients For Your Chicken Marbella
1. 1/2 Cup Olive Oil.
2. One Half Cup Red Wine.
3. One Cup Pitted Prunes.
4. 1/2 Cup Pitted Spanish Green Olives.
5. 1/2 Cup Capers With A Bit Of Juice.
6. 6 Bay Leaves.
7. One Tablespoon Fresh Minced Garlic.
8. 1/4 Cup Dry Oregano Crumbled.
9. Ground Sea Salt And Fresh Ground Black Pepper.
10. Four Chickens Cut Up Or 16 Boned Skinned Chicken Thighs.
11. One Cup Brown Sugar.
12. One Cup Dry White Wine.
13. One Fourth Cup Fresh Chopped Cilantro.
14. Saffron Yellow Rice To Serve With The Chicken.
Instructions For Making Your Chicken Marbella
Combine the olive oil, red wine, prunes, olives, capers, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover your bowl and refrigerate over night.
Pre-heat the oven to 350 degrees.
Arrange your chicken in a single layer in one or two large shallow baking pans and spoon the marinade over the chicken. Sprinkle the brown sugar over the chicken and pour the white wine around the chicken in the pan or pans.
Bake, basting frequently with the pan juices, until the thigh pieces are good and done. Test one of the bigger ones to make sure.
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving tray. Moisten with a few spoonfulls of the pan juices. Sprinkle with the freshly chopped cilantro.
To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transfering the pieces to a serving platter. If the chicken has been in the refrigerator heat in the juices and allow it to cool to room temperature before serving. Spoon some of the reserved juice over the chicken.
I like to serve this chicken along with saffron yellow rice and green bean casserole. This is truly one of the best chicken dishes you will ever make and eat in your life. It is a little involved to make this chicken dish but it is so yummy. Try it and I think you will agree.
I love to make this dish as a appetizer and when I do I usually use the drumstick from chicken wings and people just love them. I love them myself because they are so delicious. Try them and see what you think. You can also do the same thing with skinned boneless chicken thighs. Cut the chicken thighs up in small pieces and stick frilled toohpicks in each small piece of chicken thigh for people to pick up. They will just love them I promise you. And everyone will be wanting the recipe.
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