Chicken Marbella

Recipe by Braxton Allred

Heat: 350°F
Time: 30 min + chill
Makes: 8-10

This may be the greatest Allred family classic dinner. My mom made this for big dinner parties more often than I can count. The flavour is very palpable and feels way fancier than it actually is (great for impressing your friends). Though it seems complicated the meal is very easy to make. Pairs well with cous-cous and with morocan oranges for dessert. Serves about 8-10

Ingredients

5 lbs. boneless, skinless chicken thighs
1/2 c. capers, juice
1 head garlic, peel and pressed or finely
6 bay leaves

Method

01
chopped 2 T. dried oregano ½ c. red wine vinegar ¾ c. brown sugar ½ c. olive oil 1 c. white wine 1 c. pitted prunes, small ones are best Dried parsley (optional) 1 c. pitted green olives, with pimento is 2 tsp. Of salt okay too 1 tsp of black pepper
02
In a large bowl combine all marinade ingredients. Pour over chicken and let marinate refrigerated, overnight or at least 4 hours. Preheat oven to 350 degrees. Arrange chicken in single layer in shallow pan with sides. Spoon and arrange olives and prunes evenly over chicken. Sprinkle with brown sugar and pour white wine around them. Bake for 30 minutes. Serve with cous cous and pan juices. Sprinkle generously with dried parsley if you want