Umami Recipes
Umami Recipes

Dinner

Chicken Marbella

5 servings

servings

9 hours 30 minutes

total time

Ingredients

One 4- to 5-pound chicken, cut into 8 pieces

Kosher salt and freshly ground black pepper

1/2 cup olive oil

1/2 cup balsamic vinegar

1/2 cup pitted dates, quartered

1/2 cup pitted Cerignola olives, halved

1/4 cup capers with brine

1/4 cup chopped fresh Italian parsley

1 tablespoon dried oregano

8 cloves garlic, peeled and finely pureed or grated

2 bay leaves

2 tablespoons light brown sugar

1/2 cup white wine

Directions

Arrange the chicken in a large baking dish and sprinkle generously with salt and pepper. Combine the olive oil, vinegar, dates, olives, capers with their brine, parsley, oregano, garlic and bay leaves in a large bowl. Pour the mixture evenly over the chicken. Flip and rotate the chicken to coat it completely. Cover and refrigerate overnight.

When you are ready to cook the chicken, preheat the oven to 350 degrees F. Let the chicken sit at room temperature while the oven preheats.

Arrange the chicken pieces so that they are all skin-side up. Spoon the marinade from the bottom of the dish over the chicken. Sprinkle the chicken with the brown sugar. Pour the wine around the chicken. Bake, basting every 10 to 15 minutes with the pan juices, until the chicken is brown on top, the juices run clear when pierced and the internal temperature is 165 degrees F, 50 to 60 minutes. Baste the chicken with its juices, then transfer it to a large platter. Spoon the olives, capers and dates over the chicken with a slotted spoon, only including a little of the sauce. Serve the remaining sauce on the side, if desired.

Nutrition

Serving Size

-

Calories

937

Total Fat

65g

Saturated Fat

15g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

208mg

Sodium

1245mg

Total Carbohydrate

30g

Dietary Fiber

3g

Total Sugars

23g

Protein

53g

5 servings

servings

9 hours 30 minutes

total time
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