Chicken Marbella

Instructions

1. Step 1

   Whisk the garlic, oregano, salt, black pepper, red wine vinegar, olive oil, and caper brine together in a large bowl.

   Ingredients used: 2.0 gr Black Pepper, 30.0 ml Caper Brine, 3.0 gr Dried Oregano, 16.0 gr Garlic, 9.0 gr Kosher Salt, 60.0 ml Olive Oil, 60.0 ml Red Wine Vinegar

   Cookware: mixing bowl, whisk

2. Step 2

   Add the chicken thighs, green olives, capers, prunes, and bay leaves. Turn to coat, cover, and marinate in the refrigerator for 8 hours.

   Timer: 480 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 30.0 gr Caper, 6.0 piece Chicken Thigh, 140.0 gr Green Olive, 180.0 gr Prune

   Cookware: mixing bowl, tongs

3. Step 3

   Preheat the oven to 190°C. Transfer the chicken and marinade to a large baking dish, arranging the thighs skin-side up in a single layer.

   Cookware: baking dish, oven, tongs

4. Step 4

   Sprinkle the brown sugar over the chicken and pour the white wine around it.

   Ingredients used: 50.0 gr Brown Sugar, 120.0 ml dry white wine

   Cookware: baking dish

5. Step 5

   Roast until the chicken is browned and its thickest part reaches at least 74°C without the thermometer touching bone.

   Timer: 45 min (fixed)

   Cookware: baking dish, instant-read thermometer, oven

6. Step 6

   Let the chicken rest in the baking dish for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: baking dish

7. Step 7

   Scatter the parsley over the chicken and serve with the prunes, olives, capers, and pan sauce.

   Ingredients used: 15.0 gr Parsley

   Cookware: baking dish