Chicken Marbella from Janette

Chicken Marbella  

Janette made this for me last night, on my first night in North Carolina.  It is one of their family favorites and it is SO GOOD, packed with interesting flavors and very pretty.   She served it over orzo, and with asparagus.  I think it would work great with chicken thighs too.  Janette says leftovers freeze very well! 

note:  this looks to be a recipe that was made popular with the Silver Palate Cookbook in the 80's.   I made it this week with chicken thighs, and half apricots half prunes.  A really easy delicious beautiful recipe.  6/22 CN 

chicken pieces - cut several breasts into 3 pieces each - or use thighs (my preference)

Marinade: 

12 oz prunes, chopped into bite sized pieces  (or partly dried apricots - so pretty) 

1-3 T capers 

2 T dried oregano

3-6  Bay leaves, can be in pieces 

3-4 cloves garlic, minced

1 C pimento stuffed olives

1/2 C red wine vinegar

1/2 C olive oil 

1 T sea salt (less or skip) 

2 tsp ground pepper 

Combine ingredients and marinate with chicken pieces overnight or all day. 

Place all into 9x13" pan. 

Sprinkle each piece of chicken with a little of the sugar and then sprinkle the wine over the whole dish: 

about 1/2 C brown sugar

about 1/2 C dry white wine. 

Bake uncovered at 350 degrees 50-60 min.