Zinfandel Chicken Marbella

• 1/2 cup zinfandel`
• 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 currants
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup drained capers, plus 1 tablespoon brine
• 4 bay leaves
• 6 cloves of garlic, thinly sliced
• 2 tablespoons, chopped rosemary
• 2 tsp kosher salt,
• 2 tsp black pepper
• 2 6 pound chickens, cut into pieces
• 1/4 cup packed brown sugar

1. in a large bowl, combine everything except the chicken and sugar.
2. 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 to 24 hours, turning occasionally.
3. Preheat oven to 350. Arrange the cicken, skin side up in a single layer on two sheets. Squeeze the marinade including the fruit, olives and capers out of the bag. Sprinkle with brown sugar and bake, basting every 15 to 20 minutes for at least one hour.
4. Use a slotted spoon to transfer the chicken, fruit, olives and capers to a platter. Serve hot or at room temperature.

zinfandel, extra virgin olive oil, red wine vinegar, orange with peel, lemon, currants, olives, capers, bay leaves, garlic, rosemary, kosher salt, black pepper, chickens, brown sugar

Taken from www.epicurious.com/recipes/member/views/zinfandel-chicken-marbella-50152977 (may not work)