Chicken Marbella

Ingredients

• 6 chicken breasts
• 1 cup pitted prunes
• 1/2 cup pitted green olives
• 1/4 cup capers with juice
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup brown sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth
• 2 bay leaves

Instructions

1. Combine prunes, olives, capers with juice, garlic, olive oil, vinegar, brown sugar, oregano, salt, and pepper in a bowl.
2. Place chicken breasts in a large baking dish or Dutch oven.
3. Pour the prune and olive mixture over the chicken, distributing evenly.
4. Add bay leaves and chicken broth around the chicken.
5. Cover the dish tightly with foil or a lid.
6. Bake at 350°F for 45-50 minutes until chicken is cooked through.
7. Remove foil and bake uncovered for 10 additional minutes.
8. Let rest for 5 minutes before serving.
9. Spoon sauce and toppings over chicken when plating.

Notes

• This dish can be prepared up to 24 hours ahead and refrigerated before baking, making it ideal for entertaining.
• Use a Dutch oven for even cooking and easy transfer between stovetop and oven.
• If using frozen prunes, soak them in warm water for 10 minutes to soften before using.
• The sauce is essential to the dish, so ensure all pieces of chicken are coated before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with rice, couscous, or crusty bread to soak up the flavorful sauce.