2 lbs boneless and skinless chicken thighs
6–8 garlic cloves peeled and finely chopped or put through garlic press
2 tablespoons fresh oregano (1 tablespoon dried) crumbled or coarsely chopped
Salt and freshly ground black pepper
1⁄3 cup red wine vinegar
1⁄3 cup olive oil
12 pitted prunes, whole or in halves
6 dried apricots, cut in half (optional)
1⁄2 cup pitted green olives (I use castelvetrano olives but big green Spanish olives with or without pimentos are fine)
1⁄3 cup capers with a bit of juice
2 tablespoons brown sugar
2 teaspoons Rain’s Choice pure Vanilla Extract
3⁄4 cup white wine
1⁄3 cup Italian parsley, or a blend of parsley and basil, coarsely chopped
In a large bowl combine chicken thighs, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots (if using), olives, capers and juice, bay leaves, brown sugar, vanilla, and white wine.
Cover and let marinate, refrigerated, 4 hours or overnight.
Preheat oven to 350°F.
Arrange chicken pieces in a single layer in a large, shallow baking pan and spoon marinade over it evenly.
Bake for 40 minutes, basting frequently with pan juices. Add prunes, apricots if using, olives and capers plus last of marinade (without the bay leaves) to the chicken, and continue to cook until chicken is done, approximately 10 to 20 more minutes. Chicken is done when, pricked with a fork, juices are clear yellow.
Transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices. Heat the remaining pan juices in a small saucepan, reducing the juices slightly, then pour over the chicken or place in a bowl or sauce boat and serve on the side. Check sauce to adjust salt and pepper.
Note: To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon reserved juices over chicken. Equally delicious and refreshing on a hot afternoon or evening.