This Spanish and Moroccan inspired chicken dish is marinated in herbs and red wine overnight then slowly baked with green olives, prunes and capers.
I doubled everything, except the chicken. Used boneless, skinless chicken breasts. While chicken breasts tend to be dry, this recipe solves the problem. I chopped the olives and the prunes so the sauce would be a bit more uniform and more flavor would be infused in the sauce. I served with rice, which is why I made so much extra sauce - to soak up into the rice and share the goodness. Don't be afraid to serve this at a dinner party or special event without trying it before (we know we all do it) While you may get a few who snub their noses, I suggest you encourage them to try it before telling them what's in it. - 29 Jul 2005 (Review from Allrecipes USA and Canada)
This is def. classic chicken marbella. Just like my Mom would always make for me. Don't be scared of the ingrediants...I am NOT a prune fan, but this is the best chicken ever. I always reserve the sauce it cooks in and serve it in a bowl on the table to dip the chicken in. To me it is better when you add the brown sugar and the wine to the marinade instead of just sprinkling it over the chicken before it bakes. - 09 Mar 2004 (Review from Allrecipes USA and Canada)
We made this dish in a cooking class that I attended at Williams-Sonoma. It is supposed to be Matt Laur's (Today Show) favorite recipe. I can see why! It is a fabulous dish! I would never have tried it if it weren't for the cooking class. I've made it several times now at home.MMMMMMMM - 03 Mar 2003 (Review from Allrecipes USA and Canada)