Chicken Marbella- Silver Palate ish

chicken marbella full on

thighs, nothing like them

made the trimmed down version last week for my Diane Magazine followers. For those who want the full on recipe, with my own spin, here goes

lots of juicy, forgiving chicken thighs

oregano

olive oil

red wine vinegar

pitted prunes

capers

pimento stuffed olives

bay leaves

peeled garlic cloves

brown sugar

chicken stock

salt and pepper

Place the chicken in a plastic bag, maybe double bag, and add the oil, vinegar, capers, olives, pitted prunes bay leaves and whole cloves of garlic and leave to marinate for 2 days in the fridge.

Place on baking sheet with sides and place all thighs along with all the marinade and prunes.

Sprinkle with brown sugar and pour chicken stock around the chicken. Sprinkle with salt and coarse black pepper.

Bake at 375 for an hour.  The chicken will be a gorgeous mahogany like color.

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About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

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