Ingredients
- 6 bay leaves
- 4 chickens
- 1 garlic head
- 1 black pepper (ground)
- 1 pitted prunes
- 240 ml wine (white)
- 220 gr brown sugar
- 120 ml wine vinegar (red)
- 120 ml capers with a bit of juice
- 120 ml olive oil
- 65 gr pitted spanish green olives
- 36 gr italian parsley
- 22 gr oregano (dried)
- some juice
when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice. With a slotted spoon transfer chicken, prunes, olives and cpaers to a serving platter. Moisten with a few spoonfuls of pan juices and springle generously with parsley. Pass remaining pan juices in a sauceboat. To serve C hicken Marbella cold, cool to room temperture in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.
