Spanish Baked Chicken

Chicken marinated in oil and vinegar with olives and raisins, then baked with wine and brown sugar. Pollo Estofado.

  • Prep time: 2 hours
  • Cook time: 50 minutes
  • Yield: Serves 4

Ingredients

  • 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

Method

1 Make marinade: In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives.

2 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.

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3 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.

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4 Bake: Bake uncovered at 350°F, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.

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