Chicken Marbella (serves 8 - 10)
4 chickens, 1,1kg or 2 ½ pounds each, quartered (or 3kg or 6-7 pounds boneless, skinless thighs)
1 head of garlic, peeled and finely chopped
62,5ml or ¼ cup dried oregano
Coarse sea salt and freshly ground black pepper to taste
125ml or ½ cup red wine vinegar
125ml or ½ cup olive oil
250ml or 1 cup pitted prunes
125ml or ½ cup pitted Spanish green olives
125ml or ½ cup capers with a bit of juice
6 bay leaves
250ml or 1 cup brown sugar
250ml or 1 cup white wine or vegetable stock
62,5ml or ¼ cup Italian parsley or cilantro, finely chopped
In a large bowl, combine chicken pieces, garlic, oregano, pepper, coarse salt, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate in the refrigerator overnight.
Place chicken with marinade in large pot over medium heat.
Pour in white wine (or Veg Stock) and sprinkle with brown sugar. Slowly bring to soft boil for 10-15 minutes.
Place on a cloth or mat in the Wonderbag for 3-4 hours.
Remove, check temperature and be sure chicken is cooked through.
Transfer chicken, prunes, olives and capers to a serving platter.
Moisten the chicken with a few spoonfuls of pan juice and sprinkle generously with parsley or cilantro.
Serve the remaining sauce at the table in a jug