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Spanish-Style Chicken
Chicken thighs roasted with capers, olives, and dates in a white wine marinade. A vibrant, juicy, and aromatic dish with a true Spanish flair.
Ingredients
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COMPONENT to taste
- to taste
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Method
Smash the garlic with the flat side of your knife, then finely chop. Pit the dates and cut them in half.
In a bowl, combine the garlic, oregano, bay leaves, salt, pepper, 3 tablespoons of the oil, and 1 tablespoon of the vinegar to create the marinade base.
Pat the chicken dry, place it in the bowl, and pour in the marinade, capers, olives, dates, and the remaining oil and vinegar. Toss well and let marinate at room temperature for a couple of hours.
Transfer everything to a baking dish, pour in the wine, and roast in the oven at 180 °C (350 °F) for 1 hour. Baste with the pan juices every 20 minutes. Cover with foil 15 minutes before the end of cooking to prevent burning.
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