Chicken Marbella

This is definitely worth sharing. In fact, my Mother came begging at the door for helpings of this one. Begging, I tell you!*

*very slight exaggeration

This post is attributed to a friend's dinner party (you can visit her yourself at Black by Popular Demand). She filled a casserole dish with ingredients that definitely love to party together. The sun-dried tomatoes were slam dancing with the olives and the chicken was skinny dipping with the wine and spices.

I will note the changes I made to her version, only due to the fact that I was short on some ingredients. It turned out just as good, but feel free to assemble whatever version you like!

Chicken Marbella


photo by lulu at home on flickr

6-8 Chicken Breasts; skinless/boneless
1 head of garlic, peeled and finely pureed (I use pre-chopped in the jar)
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar (I used aged white wine vinegar)
1/2 cup olive oil
1 cup sun-dried tomatoes (in oil)
1/2 cup pitted Spanish green olives (I used whole Kalamata olives; pitted)
6 bay leaves
1 cup white wine (I used cooking sherry)
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
(I used dried coriander; about 3 tbsp.)

I also added 1 can artichoke hearts; quartered (they were stupendous!)

In a large bowl, combine all ingredients except for chicken. Place chicken in shallow casserole dish; arranging in single layer. Pour marinade over chicken, cover and marinate in refrigerator overnight.

Bake at 350 for 45 minutes to 1 hour, basting frequently with pan juices.

We served this up with sauteed mushrooms and roasted red peppers on the side.

photo by laura pants on flickr

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