Chicken Marbella

Hebrews 6:19-20

[19] We have this as a sure and steadfast anchor of the soul, a hope that enters into the inner place behind the curtain, [20] where Jesus has gone as a forerunner on our behalf, having become a high priest forever after the order of Melchizedek.

 

 

Oh my goodness! 

Italian,Moroccan and Spanish inspired Mediterranean baked chicken, so juicy and flavorful!

8 bone in skin on chicken thighs, salt and pepper generously 

24 hr marinade

1/2 c olive oil

1/2 c Balsamic vinegar

1/2 c chopped pitted prunes

1/2 c green pimento stuffed olives, cut in half

1/4 c capers with a little brine

1/4 c chopped fresh flat leaf parsley

1 t dried oregano

4 T roasted mashed garlic

2 Bay leaves

Split between 2 gallon zip locks, add thighs being to rub brine all over thighs.

Put in fridge 24 hrs.

Bring to room temp before baking.

Add thighs along with marinade to 2 13x9 pans.

Sprinkle over thighs 

1/4 c brown sugar

Around the outside of pan, split the wine

1 c  Sauvignon Blanc

Bake preheated 375 oven for 30-40 minutes until chicken is 165 degrees.

Using pan drippings, baste every 15 minutes.

Drain juice, olives and prunes to a small skillet. 

Skim off some of the fat, reduce and serve over rice.

Place thighs under broiler to crisp skin and turn thighs to a golden brown.