Chicken Marbella

• Olive oil spray
• 1/2 to 3/4 pound chicken breasts or thighs
• 1/4 cup pitted prunes, chopped
• 1/4 cup pitted Spanish green olives, halved
• 2 tablespoons capers, with a bit of juice
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/4 cup white wine
• 2 tablespoons light brown sugar
• 2 teaspoons dried oregano
• 2 teaspoons finely chopped fresh parsley
• 6 to 8 new potatoes, cubed
• Sea salt
• 2 portobello mushrooms, sliced
• 8 to 10 Brussels sprouts (about 6 ounces), trimmed and halved lengthwise
• 2 bay leaves

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Arrange the chicken in a single layer in the pot.
4. Sprinkle with the prunes, olives, and capers.
5. In a small bowl, mix the vinegar, olive oil, wine, brown sugar, oregano, and parsley until the sugar dissolves.
6. Pour half of the mixture evenly over the chicken.
7. Add the potatoes and season lightly with salt.
8. Spread the mushrooms in a layer.
9. Top with the Brussels sprouts.
10. Pour the rest of the liquid over all and tuck the bay leaves into crevices.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 584
14. Protein: 32g
15. Carbohydrates: 66g
16. Fat: 21g
17. Cholesterol: 75mg
18. Sodium: 110mg
19. Fiber: 7g

olive oil spray, chicken breasts, prunes, green olives, capers, red wine vinegar, olive oil, white wine, light brown sugar, oregano, fresh parsley, potatoes, salt, portobello mushrooms, brussels, bay leaves

Taken from www.epicurious.com/recipes/food/views/chicken-marbella-378821 (may not work)