- 120 ml olive oil
- 120 ml red wine vinegar
- 200 g prunes pitted
- 100 g Spanish green olives pitted
- 100 g capers with a bit of juice
- 6 bay leaves
- 1 head garlic peeled and puréed
- 30 g oregano fresh, chopped
- salt and black pepper freshly ground
- 2 chickens 2 kg each, quartered
- 240 ml white wine dry
- 200 g sugar brown
- 2 tbsp parsley flat-leaf, finely chopped
In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper to taste. Add the chicken pieces and turn to coat. Refrigerate overnight.
Preheat the oven to 180°C.
Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 120 ml. Strain into a heatproof bowl, add the parsley and pour over the chicken.
Recipe by the New York Times, photo by https://shewearsmanyhats.com/chicken-marbella-recipe/