Chicken Marbella

I'm the first to raise my hand and admit that "I do not enjoy fruit in savory meals". However to every rule there is an exception and this, my dear friends, is mine.

I would never have ordered or attempted to make chicken marbella. Our union was a happy accident as I was over a friend's home for dinner and it was served as the main course. Although the chicken looked delicious, I was skeptical because of the  prunes... But let me tell you- it was DEEEEEELICIOUS! I mean it totally rocked my palette. There was so much going on! The tangy sauce and salty capers were totally offset by the sweet prunes that literally rendered down to these delicate pillows of ooey gooey goodness. Agh. On top of that she made a kale salad with raisins...again I didn't know how I would feel about that but i LOVED it!...(post to follow).

I had to make this recipe for myself and it was so so so so so so so good! Also, I've ben telling my friends how much I love it and they're also quite shocked because they know how strongly I feel about the incompatability of fruit in savory dishes.. But It's now totally flawed.

I'd like to conclude with the wise words my mother said when having me eat something new and or foreign "How do you know you don't like it if you don't try it" ?! ...

Ingredients:
2.5 pounds skinless boneless chicken breast cut into chunks
1 cup pitted prunes
1/2 cup red wine vinegar
1/2 head of garlic peeled and pureed
1/2 cup olive oil
1/4 cup capers with a teaspoon of juice
2 tablespoons dried oregano
4 bay leaves
3/4 cup brown sugar
1 cup white wine
1/4 cup freshly chopped Italian parsley

Method:
Salt and pepper chicken. Place in a baking dish with prunes, vinegar, oil, garlic, oregano, capers and bay leaves. Cover and marinate in the fridge overnight.

Preheat oven to 350. Pour white wine over chicken and sprinkle the brown sugar over all the chicken. Cover with tin foil and bake for 20 minutes. Uncover, baste the chicken and bake 30 minutes longer or until chicken is thoroughly cooked.