Chicken fillet for many people: Chicken Marbella
5 chicken fillets
5 garlic cloves or more, skinned and squeezed
1/4 cup of dried oregano
Salt and freshly ground black pepper to taste
125 ml of olive oil, 125 ml of red wine vinegar
1 cup of dried plums without core
1/2 cup Spanish green olives without stone
1/2 cup capers with a bit of their juice (I did not use that)
6 bay leaves
1 cup of brown sugar
250 ml white wine
1/4 cup of plain parsley or fresh coriander, finely chopped
In a large bowl, combine chicken fillet, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers with juice and bay leaves. Cover and let marinate at least overnight, preferably 2 days in the fridge.
• Preheat the oven to 175 ° C
Arrange the chicken fillet in a single layer in one or two large flat refractory dishes and evenly spread the marinade over it. Sprinkle the chicken fillet with the brown sugar and pour white wine around it.
Approximately Bake for 30 minutes in the stovepipe, occasionally sprinkle with the juice. The dish is ready when the purest punches with a dose at the thickest point of the meat yellow (not pink) juice.
Sprinkle with chopped parsley or cilantro before serving. (Was prepared, but I forgot to give it)
Can be eaten warm or cold (at room temperature, not freezing cold.
