Chicken Marbella

Ingredients

Chicken portions for 6 people, legs, breasts or a mixture
1 cup pitted prunes (the orange flavoured ones are great)
1 cup stuffed green olives
1/2 cup pitted black olives
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup drained capers
2 tablespoons chopped oregano
1 teaspoon crushed garlic (2 – 3 cloves)
3 – 4 bay leaves
Salt and freshly ground black pepper
1/4 cup CSR Dark Cane Sugar
1 cup white wine
1/2 cup chopped Italian parsley
1/4 cup rosemary sprigs

Method

In a covered bowl or marinating dish, mix the chicken pieces, prunes, olives, vinegar, olive oil, capers, oregano, garlic, salt and freshly ground black pepper and bay leaves. Refrigerate for 4 – 6 hours or longer, up to 12 hours.

Preheat oven to 180°C.
Place the marinated chicken and additives with liquid in a roasting dish. Sprinkle with dark cane sugar, pour over the wine and bake, stirring a couple of times, for 50 – 60 minutes. Transfer to a serving dish and sprinkle with parsley and rosemary sprigs.
Serves 6