CHICKEN MARBELLA .- Just for you....

CHICKEN MARBELLA.-

This is a real old-timey dish that was very popular before you were born, people forgot about it but it's greast tasting so we should cook it again.... It's very easy. This is an individual serving but if you need to make it for more people you can just increase the quantities a little on everything and you'll come out ok.

2 chicken thighs or chicken breast (bone-in) but you can use boneless
1-2 tsp Kosher Salt
1/4 cup dry white wine (can be optional) or use what you've got
6 prunes, pitted and cut in quarters
1/4 cup brown sugar (you can use white or just leave it out)
1 Tbls capers with 1 tsp of the liquid
6-8 green olives, pitted, cut in half
2 tsp Red Wine Vinegar

2 whole garlic cloves, peeled and smashed flat
2 Bay Leaves
1 tsp dried Oregano
1/2 cup Olive Oil

1 Tbsp butter
2 Tbsp dried Parsley

Salt the chicken before beginning to get the marinade together, leave it on a plate in the meantime.

If you don't want to have clean up, use a large zip lock bag to put everything in.Otherwise use a bowl or baking dish

Put all the ingredients shown before the butter and parsley into the bag or baking dish, the butter and parsley are for the ending.

If using a zip lock, press all the air out, seal and place on a plate in the fridge. If using a baking dish then make sure the chicken gets covered really well. You can turn it over after and hour or so. Make sure to leave the chicken in the marinade at least 2 hours but better at 4-6 hours or even overnight.

Preheat your oven to 325F while you do the second part.

Remove the chicken from the marinade and place on paper towels to dry off so it will get seared. Save the marinade. If you have a fry pan that can take going into the oven use that or use an oven-proof baking dish or anything that can be put in the oven. Use a regular frypan for the searing of the chicken.

Over medium-high heat, place your pan on the stove with 1 Tbsp of olive oil and wait for it to get hot. Place the chicken into the hot pan, skin side down and allow it to get golden brown, turn it over so both sides are nice and golden. About 4-5 min per side. Once the chicken is golden, take the pan off the heat so it cools down a little, turn off the stove and add the marinade. Mix it all together really well.

If you will be using another pan to put into the oven, have it ready. Add the chicken with the marinade into this pan. If your frypan can be placed in the oven then put it into the preheated oven.

It will take about 30-40 minutes for thighs and maybe 45-50 minutes for breasts to be fully cooked.
After about 15 minutes, turn the chicken over and spoon the sauce all over really well and leave it to continue cooking. After 30 minutes You can check to see if they're done by making a small but on the thickest part of the chicken and see if the juice that comes out are clear the chicken is done, but if the juices are red or pink, then cook 10 more minutes and check again.

Once they're done, take out of the oven and enjoy.... Hope you like it.