Instructions: Preheat the oven to 400. Combine the marinade ingredients and place in a 7 X 11 glass dish. Place chicken in marinade for and refrigerate for 2 hours.

Prepare the Black Bean Sauce. Heat a 2 quart saucepan over medium heat. Coat with vegetable spray and add garlic and shallots. Stirring constantly, saute 1 to 2 minutes, then add white wine, sherry, black beans, and 1 1/2 cups chicken broth. Bring to a simmer and cook 6 to 8 minutes, stirring frequently. Transfer the beans to a blender or food processor fitted with the metal blade and blend until very smooth. Pour the pureed beans back into the same pan over medium-low heat. Add chili powder and enough additional chicken broth to make a sauce the consistency of heavy cream. Season with cilantro, salt, and pepper. Remove the chicken from the marinade.

Season with salt and pepper. Using a pastry brush, brush the chicken with the marinade and sprinkle with minced parsley.

Grill or bake the chicken. If you bake it, pour 1/2 cup of the marinade in the pan along with 1/2 cup chicken broth. Pool half of each serving plate with Black Bean Sauce. Place chicken on the sauce. Serve the spoon bread in a tamale husk and garnish the plates with Pico de Gallo and fresh cilantro.

Serving Ideas : Garnishes:
Pico De Gallo or mango salsa

1/2 recipe Green Chili Spoon Bread

NOTES : This is a little trouble but makes an attractive presentation.

Advance preparation: The marinade, Black Bean Sauce, and salsa may be made 1 day in advance.

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