Trying out chicken marbella

At the end of the year when people were busy preparing for the festival, I kept hearing about a dish called "chicken marbella". It's said that this is the best of the "Silver Palate". It got me really curious to try it out. One look at the recipe convinced me that it's going to be a very flavorful dish. The combination of ingredients in the marinate is simply splendid! Here is the recipe I adapted from a few online sites. It was pretty well received at our new year eve party.

Recipe: Chicken drumstick marbella (for 3)

Ingredients:
- 2 lb drumsticks (about 7), de-bones but skin-on
- 1 tablespoon (TB) dried oregano flakes
- 1 TB parsley flakes
- 2 bay leaves
- 1/2 tp coarse kosher salt (more salt may be added to the gravy at serving time)
- 1/4 tp ground black pepper
- 1/4 garlic, finely chopped
- 1/4 cup pitted prunes

- 2 TB capers nonpareilles with juice

- 2 TB spanish green olives, pitted

- 1/4 cup brown sugar

- 1/4 cup white wine

- 2 TB red wine vinegar

- 2 TB olive oil

Procedure:

1. Mix all marinate ingredients thoroughly. Soak the chicken meat in the marinate overnight in a plastic bag, in the fridge, making sure that all surfaces of the meat is in touch with the marinate and the herbs.

2. Place chicken and marinate in a baking pan, making sure the juice comes up to no more than 1/5 of the meat. Bake at 350F for 50 minutes, basking often. Serve with the meat juice as the gravy when done. Season the gravy with more salt if desired.

This dish can also be cooked in a pan with lid on the stove top. When meat is cooked, save 3/4 of meat juice as the gravy. Then boil the remaining juice with the meat in pan until the liquid thickens and caramelize on the surface of the meat.