Recipe: Zinfandel Chicken Marbella (using raisins, olives and capers)

ZINFANDEL CHICKEN MARBELLA

"Start this recipe the night or morning before. Use whole chickens, cut into pieces, or chicken breasts or thighs."

1/2 cup Zinfandel wine
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 small orange with peel, cut in half, then in 1/4-inch slices
1/2 small lemon with peel, cut in half, then in 1/4-inch slices
1/2 cup raisins
1/2 cup pitted Kalamata olives, halved
1/4 cup drained capers, plus 1 tablespoon brine
4 bay leaves
6 cloves garlic, thinly sliced
2 tablespoons chopped rosemary
2 teaspoons kosher salt
1 teaspoon black pepper
2 (4 pounds each) chickens, cut into pieces
1/4 cup packed brown sugar

In a large bowl, combine everything except the chicken and brown sugar.

Divide the chicken into two large resealable plastic bags. Pour in the marinade and seal, squeezing out as much air as possible. Refrigerate for 12-24 hours, turning occasionally.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Arrange the chicken, skin side up, in a single layer on two rimmed baked sheets. Squeeze the marinade, including the fruit, olives and capers, out of the bag and over the chicken. Sprinkle with brown sugar.

Bake, basting every 15 or 20 minutes, until cooked through, 50-60 minutes. (If using boneless, skinless chicken breasts, reduce baking time to 25-30 minutes.)

Use a slotted spoon to transfer the chicken, fruit, olives and capers to a platter or plates. Spoon pan juices on top. Serve hot or at room temperature.

Makes 6-8 servings
Adapted from source: 100 Perfect Pairings by Jill Silverman Hough