Recipe: Greek-Style Chicken Marbella

One of our favorite dishes in the Kosterina house is Italian-style Chicken Marbella. Here, good friend and expert food blogger, Anna Francese Gass of Heirloom Kitchen, has abandoned her Italian roots to bring a Greek twist to the dish and we are loving it! This dish can be prepared the day before you'd like to serve it and marinated overnight. The next evening after work just put it all into a baking dish and voila...!

INGREDIENTS   1 3 to 4 lbs chicken, cut into 8 pieces ½ cup Kosterina Extra Virgin Olive Oil ½ cup sherry wine vinegar 1/3 cup capers, with 1/8 cup of juice 1 cup white wine 1/3 cup kalamata olives, pitted and halved 1 cup dried apricots 2 bay leaves 6 garlic cloves, peeled and minced 1 cup fresh oregano, chopped 1 teaspoon kosher salt 1 teaspoon freshly ground pepper ½ cup honey parsley, for garnish   1Place the chicken in a large bowl and pour olive oil, vinegar, capers/juice, wine, salt and pepper.  Mix to combine.  Place in the fridge, covered for at least an hour.  2Preheat the oven to 350 degrees 3Pour the contents of the bowl into a large baking dish.  4Arrange the olives, bay leaves, garlic cloves, oregano and apricots among the chicken pieces.  5Drizzle the honey over the chicken. 6Bake for 50 minutes to an hour, until juices run clear. 7Sprinkle with parsley and serve.

INGREDIENTS

 

1 3 to 4 lbs chicken, cut into 8 pieces

½ cup Kosterina Extra Virgin Olive Oil

½ cup sherry wine vinegar

1/3 cup capers, with 1/8 cup of juice

1 cup white wine

1/3 cup kalamata olives, pitted and halved

1 cup dried apricots

2 bay leaves

6 garlic cloves, peeled and minced

1 cup fresh oregano, chopped

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

½ cup honey

parsley, for garnish

 

1Place the chicken in a large bowl and pour olive oil, vinegar, capers/juice, wine, salt and pepper.  Mix to combine.  Place in the fridge, covered for at least an hour. 

2Preheat the oven to 350 degrees

3Pour the contents of the bowl into a large baking dish. 

4Arrange the olives, bay leaves, garlic cloves, oregano and apricots among the chicken pieces. 

5Drizzle the honey over the chicken.

6Bake for 50 minutes to an hour, until juices run clear.

7Sprinkle with parsley and serve.