Chicken Marbella (Gluten-Free/Dairy-Free)

I ate this dish about 7 years ago when it was made for a party for my mom and have truly been thinking about it ever since.  I can NOT believe I have waited this long, as it is unbelievably simple, easy and fast.  The ingredient list is totally bizarre but comes together in the most balanced way.  As a saltaholic, I felt it needed a bit of salt in the end, but that is me.  I will add some salt and pepper to the marinade next time I make it, or some extra olives or something, but otherwise it was dynamite.  It would easily lend itself to doubling or tripling to make ahead for a super easy party dish.  Also, if you like dark meat, you could use thighs here vs. breasts, but I think that is crazy. 

This truly would take any typical person 15 minutes to prepare ahead, but it took me 25 due to the extensive degiblification process I undertake with all chicken wherein I remove every tiny bit of fascia, tendon, fat, 'rib meat' and that nasty little artery that runs through every chicken breast.  Another bonus for those of my people who find preparing meat a deeply disturbing process is the fact that the preparation and actual consumption of this meal take place many, many hours apart. 

Recipe

• 4 chicken breasts, cut in half width-wise, about 2-1/2 pounds
• 1/2 cup prunes, halved
• 1/2 cup Spanish green olives, halved
• 1/4 cup red wine vinegar
• 4-6 medium garlic cloves, finely minced
• 1/4 cup olive oil
• 1Tblsp dried oregano
• 1/4 cup capers, with some brine
• 2 bay leaves
• 1/4 cup low sodium chicken broth
• 1/2 cup dry white wine
• 1/4 cup (scant) brown sugar

• Cooked rice for serving

Directions
1. Combine all but wine & sugar (and rice) and let sit to marinate at least 3 hours, but preferably 8-24 hours.

2. When ready to cook, preheat oven to 350deg, then place chicken in a single layer in a glass baking dish, then spoon all of the rest of the marinade around in in the pan.

3. Sprinkle a pinch of brown sugar on the top of each piece of chicken and pour the wine around the chicken in the pan and cook uncovered for 50-60 minutes (til chicken is cooked through), basting the chicken with the pan juices periodically.

4. Scoop chicken, prunes and olives over rice and make sure to cover with the pan sauce and capers. 

Adapted from The Silver Palate Cookbook