Passover Chicken Marbella
Recipe adapted from Kat Boytsova – Delish.com
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⅓ cup extra virgin olive oil
½ cup red wine vinegar
1 cup large pitted prunes
1 cup large green olives, pitted
2-3 shallots, quartered
¼ cup capers
8 bay leaves
1 head garlic, cloves separated, crushed and skins removed
1 teaspoon dried oregano
kosher salt
freshly ground black pepper
pinch Aleppo chili
6 pounds bone-in, skin-on chicken pieces
1 cup dry red wine
2-3 tablespoons brown sugar
1-2 sprigs rosemary
2 tablespoons cold butter, cubed
½ small bunch parsley, roughly chopped
In a large bowl, mix together the oil, vinegar, prunes, olives, shallots, capers, bay leaves, garlic, oregano, 2 tablespoons salt and 2 teaspoons pepper. Place chicken and marinade in a large plastic bag and transfer to the refrigerator. Marinate overnight, turning the chicken every couple of hours to ensure even marinating.
When ready to cook the chicken, preheat your oven to 350˚F. Transfer chicken and marinade to a large roasting pan. Pour the wine over the chicken and sprinkle the brown sugar over the top. Nestle the rosemary sprigs into the pan.
Bake the chicken, basting every 20 minutes or so with pan juices, until the chicken reaches an internal temperature of 150˚F, about 50-60 minutes total. If the chicken is not caramelized, raise the heat to 425˚F and check the chicken every 10 minutes until it is well caramelized.
Remove chicken, olives and prunes onto a platter and cover loosely with foil. Transfer pan juices to a medium saucepan. Bring the liquid to a simmer over medium heat and let reduce by half, about 6 minutes. Season to taste with salt and pepper and whisk in cold butter and parsley.