Also known as "Pollo Estofado" this stewed chicken recipe hails from Spain. You marinate the chicken several hours (or overnight if you can) in a flavorful vinaigrette with oregano, garlic powder, olives and raisins.
Then you add some white wine and brown sugar, and cook the chicken in its marinade. It's great with our Spanish rice!
The recipe comes from one my mother clipped decades ago from the Sacramento Bee.
Spanish Baked Chicken
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Dash of pepper
- 3 bay leaves
- 1/2 cup golden raisins
- 1/4 cup sliced or halved pitted green olives
- 3 pounds chicken parts
- 2 tablespoons brown sugar
- 1/2 cup dry white wine
In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives.
Marinate the chicken:
Prick the skin of the chicken with fork tines or the tip of a sharp knife and add to the marinade, coating well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate several hours or up to overnight.
Place chicken in baking dish, cover with marinade, wine, brown sugar:
Pre-heat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Add the wine to the marinade and pour over chicken. Sprinkle the chicken all over with brown sugar.
Bake uncovered at 350°F, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.