I have used an Albarino from Rias Baixas and it has worked beautifully - before, during and in the meal!
www.riasbaixaswines.com - check out more on the wines.

I love the flavors in this dish! This is a lot like chicken marbella, with golden raisins substituted for dried pitted prunes. I serve it over white rice and it's delicious. I'm going to make this tomorrow but I'm using boneless chicken breasts because it's easier to serve to my 1 and 3 year old boys.

Thanks for the recipe! I tried it out and doubled the portion for a pot luck and it was a hit! Deee-licious! =)

Another wonderful recipe. Even my two-year-old son ate it. The flavor is so light. We will make this again for sure.

Elise, I got around to making this last night. Thank you so much for posting the recipe; it's a winner and will be made again and again. Perfect for make-ahead too. I baked all the white meat last night and will bake off the rest tonight. I'm drooling thinking about it; can't wait.

Just reading this recipe got me drooling, so I HAD to try it! I used frozen chicken breasts (it's what I had on hand), balsamic vinegar instead of red wine vinegar, two big cloves crushed garlic, and jumbo red flame raisins. The chicken didn't thaw enough for dinner the other night, so I let it sit in the fridge a full day. The smell while it was cooking made me crazy, but eating it was even better. I'm even thinking about buying a barbecue now, because this would be INSANELY good grilled outside - thank you so much, this recipe's a KEEPER!

First recipe I used from elise about 9 months ago, my gf & I love to cook this. It's tasty any time of the year w/ the spanish rice, a fresh veg & a glass of wine. Sometimes we get the full shoulder/legs at whole foods (SO good) but the marinade works just as well when we're buying cheaper cuts. love it!