Belinda's Blog

Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Spanish Chicken...

Published on Thursday 19th June 2008

Serves 6
Prep Time – 10 -15 minutes (plus time to marinate)
Cooking Time – approx 50 minutes

This dish is full of so many delicious flavours. It’s very robust so it just needs to be served with some new potatoes and steamed green vegetables.

Ingredients

• 4 cloves garlic crushed
• 1-2 tbsp oregano
• Half a cup red wine
• Half a cup red wine vinegar
• 6 tbsp olive oil
• 16-20 pitted prunes
• Half a cup pitted green olives
• Half a cup capers
• 6 bay leaves
• 12 chicken thighs
• 1 cup brown sugar
• 1 cup white wine
• Plenty of parsley

Combine the top set of ingredients in a large bowl.

Trim some of the excess skin from the chicken thighs and then add to the marinade, mixing really well. Allow this to marinate for several hours or overnight if possible.

Place the mixture in an ovenproof dish so that everything fits snugly. Scatter the brown sugar and white wine over the top and bake in a medium hot oven for approx 50 mins until the chicken juices run clear.

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