Known as Pollo Estofado this stewed chicken recipe is Spanish in origin. The chicken is marinated overnight in a spicy vinaigrette with olives and raisins. The chicken is then cooked in its marinade with the addition of wine and brown sugar.
Ingredients
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Dash of pepper
- 3 bay leaves
- 1/2 cup golden raisins
- 1/4 cup sliced pitted green olives
- 3 pounds chicken parts
- 2 Tbsp brown sugar
- 1/2 cup dry white wine
Method
1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate overnight.
2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.
Yield: Serves 4.
I have used an Albarino from Rias Baixas and it has worked beautifully – before, during and in the meal!
http://www.riasbaixaswines.com – check out more on the wines.
I love the flavors in this dish! This is a lot like chicken marbella, with golden raisins substituted for dried pitted prunes. I serve it over white rice and it’s delicious. I’m going to make this tomorrow but I’m using boneless chicken breasts because it’s easier to serve to my 1 and 3 year old boys.
Thanks for the recipe! I tried it out and doubled the portion for a pot luck and it was a hit! Deee-licious! =)
Another wonderful recipe. Even my two-year-old son ate it. The flavor is so light. We will make this again for sure.
Elise, I got around to making this last night. Thank you so much for posting the recipe; it’s a winner and will be made again and again. Perfect for make-ahead too. I baked all the white meat last night and will bake off the rest tonight. I’m drooling thinking about it; can’t wait.
Just reading this recipe got me drooling, so I HAD to try it! I used frozen chicken breasts (it’s what I had on hand), balsamic vinegar instead of red wine vinegar, two big cloves crushed garlic, and jumbo red flame raisins. The chicken didn’t thaw enough for dinner the other night, so I let it sit in the fridge a full day. The smell while it was cooking made me crazy, but eating it was even better. I’m even thinking about buying a barbecue now, because this would be INSANELY good grilled outside – thank you so much, this recipe’s a KEEPER!
First recipe I used from elise about 9 months ago, my gf & I love to cook this. It’s tasty any time of the year w/ the spanish rice, a fresh veg & a glass of wine. Sometimes we get the full shoulder/legs at whole foods (SO good) but the marinade works just as well when we’re buying cheaper cuts. love it!
When you say basting, what are you using?
The juices that are coming out of the chicken. ~Elise
Wow, I made this for dinner this past weekend and our company LOVED LOVED LOVED it. So easy to make! This is a keeper.
Love at first bite! This dish was soo moist and delicious. Next time, I’ll increase the amount so there are leftovers.
Just to be clear… You are adding the wine to the marinade already on the chicken, right? Or are you making more marinade, mixing with wine and pouring on top? I’m new at cooking.
You are adding the wine to the marinade already on the chicken. ~Elise
This chicken is so scrumptious! Easy, make-ahead, perfect for company. Love the unusual flavor combo. Thanks for another great recipe, Elise!
Followed recipe exactly…terrific.The contrast of olives and raisins worked beautifully.The chicken was moist and flavorful. This site was a true find. Thanks.
Great dish! This is one of the few online recipes I make again and again. Typically I don’t marinate overnight but put in the wine and marinate for 4 to 6 hours. Love this site too.