Chicken Marbella

• 1 head Garlic, Peeled & Finely Chopped
• 1/4 cups Oregano
• Kosher Salt & Fresh Ground Pepper, To Taste
• 1/2 cups Red Wine Vinegar
• 1/2 cups Olive Oil
• 1 cup Prunes, Pitted
• 1/2 cups Spanish Green Olives, Pitted
• 1/2 cups Capers, Plus Some Of Their Juice
• 6 whole Bay Leaves
• 3/4 cups Brown Sugar, Divided
• 3 pounds Chicken Thighs, Skin-on, Bone-in (3 Pounds Is About 12 Thighs)
• 1 cup Dry White Wine
• 1/4 cups Chopped Flat Leaf Parsley, Or Cilantro

1. Mix the first 9 ingredients (garlic through bay leaves) and 1/2 cup of brown sugar together in a large bowl.
2. Add chicken and use your hands to combine so the chicken is thoroughly coated.
3. Cover and refrigerate overnight.
4. Take the chicken out of the fridge half an hour before you plan to cook it and allow it to come to room temperature.
5. Heat oven to 350 F.
6. Spread the chicken mixture into a baking dish with the chicken in a single layer.
7. Sprinkle remaining 1/4 cup brown sugar over chicken.
8. Pour wine around the chicken pieces.
9. Bake for 50 minutes.
10. Remove chicken, prunes and olives from the pan, put them on a platter and garnish with chopped parsley or cilantro.

garlic, oregano, kosher salt, red wine vinegar, olive oil, spanish green olives, capers, bay leaves, brown sugar, chicken, white wine, parsley

Taken from tastykitchen.com/recipes/main-courses/chicken-marbella-2/ (may not work)