Chicken Marbella is an absolute favourite here at My Food Bag, due to it’s bright piquant flavours. It’s brimming with white wine, capers, prunes and abundance of olives, and so, so delicious. It’s then cooked to perfection in this gorgeous Le Creuset Sauteuse Pan.
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Chicken Marbella
Ingredients
Chicken
- 50 g prunes
- 1 butterflied free range chicken
- 1 Tbsp thyme leaves
- 2 Tbsp capers
- ½ cup green olives
- 2 Tbsp red wine vinegar
- ½ cup white wine
- 1 drizzle olive oil
- 2 Tbsp brown sugar
- salt & pepper
Roast Vegetables
- 1 kg baby carrots ends trimmed
- 800 g baby potatoes cut in half
- 1 Tbsp thyme leaves
- 1 Tbsp honey
- 1 drizzle olive oil
- salt & pepper
Instructions
- Prep & cook chickenCut prunes in half and pat chicken dry. Combine prunes, first measure of thyme, capers, olives, red wine vinegar and white wine in Le Creuset dish. Arrange chicken on top, skin side up and season with pepper. Drizzle with olive oil and sprinkle brown sugar over chicken. Bake for 35-40 minutes on upper oven rack, until chicken is cooked and skin is golden brown.
- Prep & roast vegetablesTrim ends from carrots and cut potatoes in half. Toss with second measure of thyme, honey and olive oil on a lined oven tray. Cook on lower oven rack below chicken for 25-30 minutes, until tender and golden brown. Season to taste with salt and pepper.
- ServeCarefully remove chicken from baking dish and carve into four pieces. Add carrots and potatoes to dish with olives, tossing in all the lovely cooking juices. Top with chicken pieces and resting juices and serve straight from the dish in the middle of the table.
