This delicious, succulent chicken dish by Chef Andrew Zimmern is simply divine, and pairs well with Cascal Crisp White Fermented Soda.

Chicken Marbella


• 2 chickens, quartered
• 4 garlic cloves, minced
• 3 shallots, minced
• 2 tbsp dried oregano
• 1 tsp coarse salt
• 1 tsp ground black pepper
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 cup pitted prunes
• 1 cup dried apricots
• 1/2 cup pitted green olives (I like to use Green Lucques)
• 1/4 cup capers, rinsed
• 3 fresh bay leaves
• 1/2 cup brown sugar
• 1 cup white wine
• 1/4 cup Italian parsley, finely chopped
• 1/2 cup Cascal Dry White


Marinate chicken in oregano, garlic, salt, pepper, shallots and vinegar for 24 hours.

Heat oil in a large pan, and working in batches, brown the chicken on both sides saving the marinade. Place chicken in a single layer in a big lasagna pan. Deglaze the pan with the wine and Cascal, reducing by about half. Add reserved marinade and all remaining ingredients to pan, swirl, bring to a boil again and pour mixture over chicken.

Bake at 375 degrees for an hour or so until done.

Season and serve.

Serves 6.

*Recipe courtesy of Cascal. Image: digitalart /*