Modern Chicken Marbella

By Leite's Culinaria

Ingredients

1/2 cup walnut oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Castelvetrano olives
1/4 cup caperberries
1/2 cup capers with their brine
6 bay leaves
1 head garlic (peeled)
1/4 cup chopped fresh oregano (plus sprigs for garnish)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 (about 2 1/2 lbs total) bone-in skin-on chicken breasts
4 (about 1 1/2 lbs total) bone-in skin-on chicken thighs
1/2 cup light brown sugar
1 cup dry white wine
1/4 cup dry sherry

Prep Time30mins
Cook Time60mins
Servings6

Instructions

In a large bowl, combine the oil, vinegar, prunes, olives, caperberries, capers and brine, bay leaves, garlic, oregano, salt, and pepper. Add the chicken pieces and turn to coat. Cover and refrigerate for 8 hours.

Preheat the oven to 375°F (190°C).

Arrange the chicken in a single layer in a shallow roasting pan and spoon the marinade evenly over it. Sprinkle with the brown sugar and pour the wine and sherry into the pan.

Bake until the thigh pieces yield clear juice when pricked with a fork or the chicken reaches 165°F (74°C) on an instant-read thermometer, about 50 minutes.

Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Remove and discard the bay leaves.

Transfer the chicken pieces to a warm serving platter and top with the prunes, olives, caperberries, capers, and garlic, reserving the pan juices. Garnish the chicken with oregano sprigs and keep warm.

Place the roasting pan with reserved juices over medium heat and bring the pan juices to a boil. Cook until reduced to 1/2 cup, about 10 minutes. Strain into a heatproof bowl and serve alongside the chicken.