Chicken Marabella
Author: Nicole
Ingredients
  • 8 boneless breasts of chicken
  • 8 garlic cloves, chopped
  • 2 tablespoons of dried oregano
  • ¼ cup of olive oil
  • ¼ cup of red wine vinegar
  • 1 cup of prunes
  • 1 cup of green olives, cut in half if very large
  • 1 3-ounce jar of capers with liquid
  • 2 bay leaves
  • ½ cup of brown sugar
  • ½ cup of white wine
  • ¼ cup of cilantro or Italian parsley, chopped
Instructions
  1. In a large bowl combine chicken, garlic, oregano, olive oil, vinegar, prunes, olives, capers, bay leaves and salt and pepper to taste.
  2. Cover and marinate in refrigerator overnight.
  3. Preheat oven to 350°F.
  4. Arrange chicken in single layer in one or two pans and spoon marinade over all chicken evenly.
  5. Sprinkle brown sugar over chicken and pour white wine around the pieces.
  6. Cook for about 40 minutes, basting frequently with pan juices until cooked through.
  7. Transfer chicken, prunes, olives and capers to a serving platter and spoon some of the pan juices over it.
  8. Sprinkle with cilantro or parsley.
Notes
* Do not skimp on the marinating time – overnight is a must.
* Can be served cold, too. Bring to room temperature prior to serving.
* If you use large chicken breasts, I like to cut them into two pieces.
Recipe by Riegl Palate at https://www.rieglpalate.com/chicken-marabella/