Gastronomic Explorations in London
A couple of days ago we had the opportunity to visit London. After a few hours of exploring the city, our friend Rebecca suggested teaching us how to cook one of her favourite dishes: Chicken Marbella with herbs – oregano and bay laurel! How could we refuse this offer of a home cooked meal, especially when we always want to try new recipes and explore new tastes?
During a fun night filled with laughter and good company, we used FYSIS Oregano and FYSIS Bay Laurel to prepare the dish. We let it marinate overnight to let the flavours infuse and impatiently awaited the following evening, when it would be ready to go in the oven.
The dish — Chicken Marbella — is delectable and definitely worth preparing for a special occasion. Below, you can find the ingredients and steps involved to enjoy this easy-to-make dish. Kali Orexi!
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup pitted prunes
- 1/2 cup pitted Greek olives
- 1/2 cup capers with a bit of juice
- 6 FYSIS Organic Bay Leaves
- 1/4 cup FYSIS Organic Oregano
- 1 head of garlic, peeled and finely pureed
- Coarse salt and freshly ground black pepper, to taste
- 5 – 6 chicken legs
- 1 cup brown sugar
- 1 cup dry white wine
- 1/4 cup fresh Greek (flat-leaf) parsley or fresh cilantro, finely chopped
Combine the olive oil, vinegar, prunes, olives, capers with their juice, bay leaves, garlic, oregano, salt and pepper in a large bowl. Add the chicken and stir until all chicken has been well covered with the sauce. Then cover the bowl and refrigerate overnight.
- Preheat the oven to 175°C.
- Use one or two large shallow baking pans to arrange the chicken in a single layer, and spoon the marinade over it evenly and then sprinkle the brown sugar over the chicken pieces and pour the white wine around them.
- Bake for 50 minutes to 1 hour, basting frequently with the pan juices.
- Transfer the chicken, prunes, olives, capers, and sauce onto a bed of orzo or a pasta of your choice and serve!
Note: To serve the dish cold, cool to room temperature before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Finally, spoon some of the reserved juice over the chicken and enjoy.