chicken marbella

Ingredients

• Servings: 6
• 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
• 1/4 cup chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• 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 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).