Chicken Marbella

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Ingredients:

Marinade:

3/4 Cup Olive Oil

3/4 Cup Red Wine Vinegar

1 Cup Pitted Prunes

1/2 Cup Spanish Green Olives

1/4 Cup Capers

3 Bay Leaves

6 Cloves Garlic Minced

1/2 Cup Pitted Dates

1/4 Cup Craisins

1/2 Cup Artichoke Hearts

1 Teaspoon each Salt & Pepper

8 Chicken Thighs

1/2 Cup Brown Sugar

1/2 Cup White Wine

1 Can Chicken Broth

Instructions:

Mix all ingredients, except the chicken, together in a large mixing bowl. Add chicken and stir to coat. Cover and refrigerate overnight. (We put ours in our Tupperware marinating container, you could also put everything into a large Ziploc bag). If in a bowl, stir so that the marinade continually covers the chicken. If using a Ziploc bag or a Tupperware marinating container, flip it over every few hours, then let it sit overnight in the refrigerator.

The next day, preheat oven to 350 degrees. Place chicken and marinade mixture into a 9″x13″ baking dish and remove all the Bay leaves. Ina separate small bowl, mix 1/2 Cup brown sugar, 1/2 Cup white wine, and 1 can chicken broth. Pour over the chicken marinade mixture and stir to combine. Cover tightly with aluminum foil and bake for approximately 45-50 minutes or until chicken is cooked through.

Serve with white rice or couscous and a salad or roasted vegetables. Enjoy!

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