We had this at the Bozeman Co-op Downtown when our good friend, Lori, was in the hospital and had to try to make it for ourselves, so Ben researched recipes on the net. The recipes all called for red wine vinegar, but we didn’t have that, so we just used apple cider vinegar. Here’s how Ben made ours:
Ingredients (These amounts, of course, are approximations)
1 four and a half pound chicken cut into serving-sized pieces
1/2 head of garlic, diced fine
1/8 cup of dried oregano
1/8 cup dried parsley
3 bay leaves
1/4 cup apple cider vinegar
1/4 cup canola oil
1/2 cup chopped dried plums
1/4 green olives
1/4 cup capers with a little juice
salt and black pepper to taste
To add just before baking:
1/2 cup brown sugar
1/2 cup white wine
Mix the marinade. Place chicken pieces in a flat plastic container or a large zip-lock bag and pour the marinade on top. Let marinate for about 24 hours.
Preheat oven to 350 degrees. Lay marinated chicken pieces in a shallow baking pan and pour the marinade over them. Pour the white wine into the marinade around the chicken pieces. Sprinkle the brown sugar over the chicken pieces. Bake for about an hour until the chicken pieces are nicely browned on top.
Chicken Marbella is excellent served either hot or at room temperature. We ate this hot out of the oven, but the Co-op served it at room temperature; both were delicious. And this is relatively low in fat, especially if you peel the skin off the chicken when you cut it up (which we did not, except on the breasts ).