- Preparation Time: 120 mins
- Serves: 4-6
- Cooking Time: 70 mins
- Ready Time: 190 mins
- Cooking Method: Roasting
- Difficulty: easy
1kg bone-in skin-on chicken drumsticks or thighs
3 Tbsp extra-virgin olive oil
3 Tbsp red wine vinegar
250gm pitted prunes
300gm pitted olives
2 Tbsp capers
6-8 bay leaves
1 clove of garlic, peeled and roughly chopped
3 Tbsp dried oregano (or fresh)
250ml white wine
3 Tbsp brown sugar
2 Tbsp butter
Salt and pepper to taste
In a bowl mix together oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, salt and pepper.
Add chicken and cover with a lid or cling film.
Marinate at least 2 hours in the refrigerator.
Preheat oven to 180°C.
Transfer marinaded ingredients to a roasting dish. Add wine and brown sugar
Bake chicken, basting occasionally 50-60 mins.
Increase heat to 210°C and roast until golden (15 mins).
Remove chicken, olives, and prunes onto a platter and cover loosely with foil.
Transfer pan juices to a medium saucepan. Reduce liquid by half. Season with salt and pepper. Add butter and parsley.
Serve Chicken Marbella with reduction drizzled on top, with mashed potatoes, and fresh crusty bread.