Very Flavorful Chicken Marbella

A Pyrex full of yum.

Non-perishable ingredients, easy, and delicious. All the components of my favorite recipes.  But do notice that you have to marinate it for a day beforehand...

Here is the original recipe.  Don't compare the photos!  Mine looks like a 3rd grader made it by comparison, but it still really tasted good.  (Also, I used drumsticks and a few boneless, skinless chicken breasts because that's what I had.) 

Ingredients:

• 3 drumsticks, 3 chicken breasts (or whatever chicken you have that fits into a 9 x13 dish)
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 7 cloves of garlic
• 1 tablespoon oregano
• 2 teaspoons sea salt
• ⅓ cup halved or quartered prunes
• ¼ cup capers w/ juice
• 8 green olives – halved
• 2 bay leaves

 Directions:

1. Puree (I used the Cuisinart) red wine vinegar through the sea salt until the garlic is smooth.
2. Pour mixture into a large Ziploc bag (big enough to hold all your chicken pieces).
3. Add the remaining ingredients and mix to blend marinade ingredients.
4. Add your chicken pieces, and make sure all pieces are evenly coated.
5. Place in the fridge and marinate 24 HOURS.
6. When you are ready to cook, remove the pieces and place them in a 9 x 13 glass baking dish with all the marinade.
7. Preheat your oven to 350 degrees.
8. Bake the chicken for 50-60 minutes until well cooked.

Adjustment: When I make it again, I will reduce the sea salt to 1 teaspoon.  With all the capers and olives, it gets pretty salty.