{"id":7412,"date":"2021-01-12T10:22:43","date_gmt":"2021-01-12T15:22:43","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7412"},"modified":"2022-01-29T22:04:49","modified_gmt":"2022-01-30T03:04:49","slug":"chicken-marbella","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=chicken-marbella","title":{"rendered":"Chicken Marbella"},"content":{"rendered":"

Do not let the long list of ingredients scare you, this is an easy to make ahead, flavourful and tangy chicken dish.
\nServe with fresh herb couscous ou mashed potatoes or parsnips. <\/h2>\n

Ingredients<\/h3>\n
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½<\/span> cup<\/span> Olive oil<\/span><\/div>\n
½<\/span> cup<\/span> Balsamic vinegar<\/span><\/div>\n
1 ½<\/span> cups<\/span> Pitted prunes (or dried apricots)<\/span><\/div>\n
1<\/span> cup<\/span> Large green pitted olives<\/span><\/div>\n
½<\/span> cup<\/span> Capers including juice (3 1\/2 ounces)<\/span><\/div>\n
6<\/span> <\/span> Bay leaves<\/span><\/div>\n
1<\/span> <\/span> Head garlic, cloves separated, peeled and minced <\/span><\/div>\n
¼<\/span> cup<\/span> Dried oregano (or 1 tsp ground allspice or 1 tbsp fresh thyme)<\/span><\/div>\n
Kosher salt and ground black pepper<\/span><\/div>\n
2<\/span> <\/span> 4 pounds chickens, cut in 8 pieces (or 4 to 6 breasts or 12 thighs)<\/span><\/div>\n
½<\/span> cup<\/span> Light brown sugar lightly packed<\/span><\/div>\n
1<\/span> cup<\/span> White wine<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl<\/p>\n<\/div>\n<\/div>\n

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Add the chicken to the marinade. (You can also place the chicken in a 2-gallon plastic storage bag to marinate squeezing out the air to make sure the chicken is fully covered with the marinade)<\/p>\n<\/div>\n<\/div>\n

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Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces<\/p>\n<\/div>\n<\/div>\n

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Preheat the oven to 350 degrees<\/p>\n<\/div>\n<\/div>\n

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Place the chicken, skin side up, along with the marinade in one layer in a large (15 \u00d7 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<\/p>\n<\/div>\n<\/div>\n

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Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145\u00b0 F<\/p>\n<\/div>\n<\/div>\n

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Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes<\/p>\n<\/div>\n<\/div>\n

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Discard the bay leaves<\/p>\n<\/div>\n<\/div>\n

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Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7814,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[58],"class_list":["post-7412","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7412"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7814"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7412"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}