Name: Chicken Marbella
Yield: Serves 4-6
Cuisine: Spain
Ingredients: 6 cloves garlic, peeled and crushed; 1 tbsp dried oregano; 4-6 whole chicken legs, drumstick and thigh, bone in and skin on; ½ cup (125ml) red wine vinegar; 12 (100g) whole pitted prunes, soaked in boiling water to plump up; salt and freshly ground black pepper; 1 cup (250ml) white wine; ¼ cup fresh italian parsley, finely chopped; 2 bay leaves, torn; ½ cup (80g) soft brown sugar; 16 large green spanish olives or 1 cup mixed olives; ¼ cup (40g) capers

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

This is a slight variation on the classic dish first created in the silver palate cookbook. The combination of sweet, salty and sour is wonderful. Delicious served with a mash from the S&M pages.

Ingredients

4-6 whole chicken legs, drumstick and thigh, bone in and skin on
6 cloves garlic, peeled and crushed
1

Method

Preheat oven to 170°C.

In a large bowl combine the chicken, garlic, oregano, salt, pepper, vinegar, prunes, capers, olives and bay leaves. Leave to marinate in the fridge for at least 2-3 hours.

In a large, deep ovenproof dish arrange the chicken in a single layer. Spoo