I came across this amusing recipe in an old South African cookbook and could not resist the name. Not only are two kinds of white wine plus some brandy called for, but the drier wine that is used for a marinade is thrown away, testimony to the abundance of wine in the fertile Cape province. The chicken roasts surprisingly fast in less than an hour, turning to an even, glowing brown — indeed, my only caution is to avoid letting it color too much. The pearl barley, prune, and apricot pilaf is an appetizing brown, too, studded with the rich colors of the fruit. If you want to work ahead, the pilaf keeps well for several days in the refrigerator, but the chicken is best freshly roasted just before it is served.
Wine for Cooking South Africa's recent political renaissance has prompted the reappearance of its wines in American markets at very attractive prices. For the marinade, any dry white will do but, for authenticity's sake, it would be fun to start with a South African wine, perhaps a Cape riesling. For the sauce, a luscious sweet white is needed and a muscat from the Constantia or Robertson district would be ideal.
Wine to Drink Sticking to the South African theme at the table, I would suggest a sauvignon blanc or a chardonnay from Stellenbosch, one with sufficient fruit to match the muscat in the sauce and the prunes and apricots in the pearl barley.
