Chicken Marbella Recipe
- 1 sprig fresh rosemary, leaves removed and chopped
- 1 lemon, juiced
- 2 teaspoons butter
- 2 tablespoons minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon hot pepper sauce
- 2 1/2 pounds bone-in chicken breast halves, with skin
- 1 pound fingerling potatoes, scrubbed
- 2 carrots, peeled and cut in chunks
- 1 onion, chopped
- 1 (8 ounce) package sliced fresh mushrooms
- 1 tomato, chopped
- 15 pitted prunes
- 20 pitted kalamata olives
- 1/4 cup white wine
- 1/4 cup chicken broth
- Preheat oven to 325 degrees F (165 degrees C).
- Place the rosemary leaves, lemon juice, butter, garlic, soy sauce, and hot pepper sauce into the work bowl of a food processor, and pulse several times to form a paste.
- Rub the rosemary-lemon mixture underneath the skin of the chicken breast halves, and place chicken into a large Dutch oven. Arrange potatoes, carrots, onion, mushrooms, tomato, prunes, and olives around the chicken. Pour the white wine and chicken broth over the chicken and vegetables.
- Bake in the preheated oven until chicken is no longer pink at the bone and the potatoes are tender, about 1 hour and 15 minutes, stirring chicken and vegetables with pan juices after 45 minutes. An instant-read thermometer, inserted into the thickest part of a chicken breast and not touching bone, should read at least 160 degrees F (70 degrees C).
