Chicken Marbella is a simple yet delicious recipe that is easy to prepare. It can be made ahead of time so it is great to serve when guests are over. This goes well with fettuccine alfredo, cous cous, rice, potatoes…or a salad.

This is Betsy’s version…. (serves 6-8)

• 6-8 pounds chicken (I use the thick chicken breasts cut in half) but this can be made with chicken thighs, legs etc…
• 12 oz bite size Pitted Prunes (if they are large cut them in half)
• 3.5 ounce jar of capers (drain the liquid before adding it)
• .5 ounce bottle of oregano (I only had 1/2 bottle and it worked)
• 6 bay leafs (can use more for decoration)
• 1 garlic bulb minced (about 1 tablespoon)
• 1 cup stuffed Pimento Olives (drain before adding)
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup brown sugar
• 1 cup dry white wine (cooking wine is ok to use)
• 1/4 cup parsley (optional)
• 1 table spoon sea salt or kosher salt
• 2 table spoon pepper

Combine all (except brown sugar, white wine and parsley) in a baking dish and marinade for 8 hours or overnight. Before baking add the white wine, brown sugar and parsley. I had to use 2 baking dishes and I added more red wine, olive oil, white wine and sugar as it did not look as juicy as my moms. I doubled the amount of each…(make sure to add equal amounts to balance the flavor. So 1 cup oil to 1 cup red wine vinegar etc…)

Bring to room temperature and bake at 350 degrees for 50 minutes or until chicken is done… enjoy!