My sister Tomi, introduced me to this flavorful party dish, oh so many years ago and it has been a favorite ever since. She found it in the Julie Rossi and Sheila Luken’s best selling book “The Silver Palate Cookbook” It is a great main-course dish and the unique colors and flavors of the prunes, capers and olives are Devine. You can also serve as an hors d’oeuvre by preparing with mini drumsticks. It can be served hot or at room temperature.

Here is Ina Garten’s twist on one of my family’s favorites.

Ina Garten’s Chicken Marbella

SERVES 8-10

INGREDIENTS

• 1/2 cup good olive oil
• 1/2 cup good red wine vinegar
• 1 1/2 cups large pitted prunes, such as Sunsweet
• 1 cup large green olives, pitted
• 1/2 cup capers, including the juices (3 1/2 ounces)
• 6 bay leaves
• 1 1/2 heads of garlic, cloves separated, peeled, and minced
• 1/4 cup dried oregano
• Kosher salt and freshly ground black pepper
• 2 (4-pound) chickens, backs removed and cut into 8 pieces
• 1/2 cup light brown sugar, lightly packed
• 1 cup dry white wine, such as Pinot Grigio

INSTRUCTIONS

1. Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
2. Preheat the oven to 350°F.
3. Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

NUTRITIONAL INFO

• wheat-free
• dairy-free
• fish-free
• peanut-free
• shellfish-free
• pork-free
• gluten-free
• egg-free
• high-fiber
• soy-free
• tree-nut-free
• red-meat-free

Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten.