One of my favorite poultry dishes, Chicken Marbella, (pronounced Chicken Mar-beh-yah) originates with Sheila Lukins, co-owner of the Silver Palate-a gourmet food store in NYC. Even though the famed store closed in 1993, many of it's awesome dishes, including this chicken are still enjoyed throughout the world thanks to their Silver Palate cookbook series. The combination of sweet prunes and brown sugar with the savory olives and capers (and of course the wine) lend to an unusual, but amazingly flavor-bursting chicken dish. For fuller flavor, allow the chicken to marinate in the gravy overnight prior to cooking.
Season chicken with Italian seasoning, onion, and garlic.
In a small bowl, combine brown sugar, wine, vinegar, oil, prunes, olives, capers, and bay leaves and mix until well combined. Pour over the chicken and let marinate overnight (if desired).
Preheat oven to 350. Place chicken in the oven, uncovered, and let cook for 45 minutes to 1 hour, or until the chicken is tender. Remove bay leaves before serving.
Can be served hot or at room temperature.
When I was first working on developing this recipe, I was so stoked that the dressing reminded me of dressing from Carlos & Gabby's (just kicked up a notch). An awesome colorful and and appetizing salad with a Mexican/Southwestern Twist.