These really aren’t one dish meals but they use less dishes than I used to use. So, I’m going to just call them Dish #whatever. Who really cares what I call them, right?
Chicken Marbella is a dish we’ve enjoyed for years! Some like it room temp but we serve ours hot.
2 chickens, quartered (we mostly like white meat so I bought boneless, skinless breasts)
5 cloves of garlic, finely chopped
1/4 c. dried oregano
Salt & Pepper to taste
1/2 c. red wine vinegar
1/2 c. olive oil
1/2 c. pitted prunes
1/4 c. Spanish green olives
1/4 c. capers with a bit of juice
6 bay leaves
1/2 c. brown sugar
1 c. white wine
1/4 c. parsley, chopped
Place chicken in a ziplock bag.
Combine garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.
Pour over chicken, seal and let marinate in the fridge overnight.
Arrange chicken in a baking dish. Spoon marinade over it.
Sprinkle chicken with brown sugar and parsley.
Pour wine around the chicken.
Bake for one hour, basting frequently with juices.
We served the Chicken Marbella with yellow rice (from a package), green salad and crusty bread. And, since I started out with 8 chicken breasts, we have enough for two separate dishes for the freezer.