Chicken Marbella

This is a recipe that my boss used at a party a few months ago.

I LOVED it!

So I asked her for the recipe.
Sorry, I didn't take pictures... but I stole one off line! ;o)

Apparently she found it on epicurious... here
I plan on exploring this site more at a later date

The recipe is HUGE!!!!!!!
So I am going to reduce it on here for you!
I halved the recipe ... it was still too much... luckily we had friends who were willing to help us eat it ;o)

Okay, just a note... I change recipes around all the time.  In this case I used thighs instead of whole chicken, but the original recipe is above so if you want to do it the standard way, you can.


Recipe:
~2.5lb chicken thighs
1/4 head of Garlic 
(I would estimate around 3 cloves for this, but go ahead and check)
1 TBS dried Oregano
Coarse Salt and Pepper to taste 
(I just used regular and it worked fine)
2 TBS Red wine vinegar
2 TBS Olive Oil
1/4 cup pitted prunes
Trust me on this... they are good
1/8 (or 2 TBS) cup pitted green olives
2 TBS Capers
2 Bay leaves
I love Bay leaves... so I added more than the recipe called for.
1/4 cup brown sugar (or 1TBS Honey and 1TBS Molasses if you don't like the refined sugars)
1/4 cup White Wine
1TBS Fresh Parsley
you sprinkle this on top... so once again this is a relative number.

Preparation:

Preheat oven to 350 degrees.

In a large bowl combine chicken quarters, garlic, oregano, pepper to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

I just mixed everything including sugars and wine 

then dipped the chicken and got it covered in the sauce

then laid it out in the casserole dish poured the rest of the sauce over it

and stuck it in the fridge over night, next day I just pulled it out,

turned it over to re soak the chicken, and tossed it in the oven.

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. If desired, salt chicken to taste. Pass remaining pan juices in a sauceboat.

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.

Even though I quartered this recipe it still fed 8 adults... so be prepared for leftovers or personal adaptation