Chicken Marbella

​Sometimes when I cook chicken it can seem very dry. However, Chicken Marbella always seems to come out succulent. For best results, marinade overnight.

Ingredients:

• 4 chicken breasts
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 cup white wine
• 3 cloves of garlic minced
• 2 shallots
• 2 tbsp capers
• 1/3 cup green olives pitted and halved
• 2 bay leaves
• 2 tbsp dried oregano
• 1 tbsp parsley
• Salt & pepper 

Some versions of chicken marbella call for brown sugar and prunes. Prunes often cause unwanted GI distress and I prefer the bite of the vinegar and savory flavor of the garlic and capers. 

Directions:

• ​Place chicken in a large mixing bowl and begin adding the olive oil, red wine vinegar and white wine. 
• Prepare the garlic and shallots and add them to the bowl. Add the capers and olives.
• Add all of the spices and mix together. 
• If you don't have time to marinade overnight, try to leave it at least an hour for the liquids and spices to soak into the chicken.
• Place in an oven dish and cook for 50 minutes at 170°C/350°F

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I served the Chicken Marbella with roasted baby fingerling potatoes and green beans. I used the juices in the oven tray after cooking the chicken as a gravy on top.